Cornish Hens With Wild Rice And Celery Recipes

CORNISH GAME HENS WITH RICE STUFFING

Steps:

• Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
• Preheat oven to 400 degrees F (200 degrees C).
• Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
• Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

CORNISH HENS WITH WILD RICE AND CELERY

Steps:

• Preheat oven to 375°. In a large saucepan coated with cooking spray, heat butter over medium heat. Add celery and mushrooms; cook until tender. Stir in rice; cook 1 minute longer. Stir in contents of rice seasoning packets, broth and water. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 5-6 minutes. Stir in water chestnuts, cranberries, onions and soy sauce. Stuff hens with rice mixture, or refrigerate and reheat it to serve with roasted hens., Place hens on a rack in a shallow roasting pan. Bake until juices run clear and a thermometer reads 170°, 50-60 minutes. Cut each hen in half lengthwise to serve.

ROCK CORNISH HEN AND WILD RICE

Steps:

• 1. Rinse Hen well and dry with paper towels. Using Kitchen shears or knife, lay hen breast side up and snip or cut down one side of breast. as well as a short slice at the neck and tail, so you can lay the bird flat.
• 2. In a foil lined cake pan or baking dish lay the hen out flat, breast and flesh side up. Drizzle with the Lemom Juice, sprinkle with the Salt,Pepper, Poultry Seasoning, Thyme and Onion Powder. Use a very little amount of each of these, less than a tenth of a teaspoon. **Just a Pinch** is what you can pick up between you thumb and forefinger. And then sprinkle lightly.
• 3. Drizzle on the Olive Oil and rub on the Butter.
• 4. Bake at 350 degrees for 45 to 50 minutes. They should brown nicely without the need to broil.
• 5. If browned after 45 to 50 minutes, remove from oven and baste well with the juices. Lower oven temp to 250 degrees and bake an additional 10 to 15 minutes.
• 6. Sever and separate the two halves, (This could be done before baking) and plate them up.
• 7. This is great with homemade stuffing or rice. I prefer to accompany them with my Wild Rice recipe, which see. I incorporate Wild Rice, Brown and Long Grain Rice and white Rice. I cook all separately then combine and add finely minced Celery, Onions and Walnuts or Pecans. The wild Rice pairs excellently with Shrimp and Fish offerings as well.
• 8. Note: The wild rice was retrieved from the freezer and was prepared three months earlier. I make a large batch and freeze in quart zip-lock bags and compress no thicker than my finger, so I can break off just what I need to serve. It freezes very well, and was just as good as the day I made it.

CORNISH GAME HENS AND RICE BAKE

Steps:

• Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
• Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
• In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
• Heat water and dissolve bouillon; stir into rice mixture.
• Dot with butter.
• Place game hens cut side down over rice.
• Brush with 1 tablespoon honey.
• Sprinkle with salt.
• Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
• Bake uncovered for 30 minutes longer or until tender and brown.

CORNISH GAME HENS WITH WILD RICE STUFFING

Steps:

• In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
• Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.