Cornish Hens - Valentine's Day

Recipe Ingredients

3		Cornish hens [1 3/4 lb ea]
6		Fresh rosemary sprigs
2 tablespoons	30ml	Butter - melted
2 tablespoons	30ml	Lemon juice
1		Salt
1		Pepper
		Stuffing
1 cup	160g / 5.6oz	Wild rice
1 tablespoon	15ml	Butter
2 cups	474ml	Mushrooms - halved
1		Onion - chopped
1 1/2 teaspoons	7.5ml	Dried savory
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper

Recipe Instructions

Stuffing:

Rinse rice.

In saucepan, bring 3C water to boil; stir in rice. Return to boil; cover, reduce heat and simmer for 45 minutes or until tender. Drain; place in bowl.

In skillet, melt butter over medium-high heat; cook mushrooms, onion and savory for 3 minutes. Stir into rice along with salt and pepper; let cool.

Rinse hens; pat dry. Stuff cavities; tie wings and legs with string. Place on rack in roasting pan, leaving 2 inches between each. Tuck half of a rosemary sprig under each leg and wing. Stir butter with lemon juice; brush half over hens.

Sprinkle with salt and pepper and roast in 375F 190C oven, basting with remaining butter mixture, for 1-1/2 hours or until juices run clear when hens are pierced.

Remove trussing; cut in half along backbone. Serve, stuffing side down.

Source:
Suggested Valentine's Day Menu: Hot Cheese Dip Stuffed Tomatoes [MM recipe 12 Feb] Zesty Shrimp [MM recipe 12 Feb] Avocado and Boston Lettuce Tossed Salad Cornish Hens [above] Marble Cheesecake Coffee and/or tea Canadian Living [magazine] Feb/96 [-=PAM=-] PA"[email protected]

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