Perfect for a special dinner. Use local honey and a coarse grain mustard for the glaze. Stuff with Basmati Rice with almonds and dried cranberries.
Ingredients:
2 Cornish Hens, remove giblets and rinse out cavity
2 tablespoons butter
1/2 cup chicken broth + 1 cup for cooking
3 tablespoons honey
2 tablespoons coarse ground Dijon mustard
Salt and pepper to taste
Instructions:
Preheat oven 400 degrees. Place hens in roasting pan breast side up, pat dry with paper towel. Rub butter into skin of each hen. Generously pat with salt and pepper. Meanwhile combine broth, honey and mustard together in medium saucepan. Heat on medium heat until smooth consistency and reduced by half (can do this the day before).
Loosely stuff hens with about ½ cup of the prepared rice. Baste hens with the honey mustard glaze. Cook hens 15 minutes in preheated oven. Reduce heat to 350, baste hens with glaze again. Add chicken broth to pan. Cook additional 25-30 minutes, baste again and cook additional 5 minutes. If the hens start to over brown, lightly cover with foil during cooking time. Remove from oven and allow to rest for 10-15 minutes before slicing.
Internal temperature should reach 180 degrees after resting.
Basmati Rice with Dried Cranberries and Almonds
Serves 8
Prep Time: 15 minutes, Total Time: 35 minutes
Ingredients:
2 cups basmati rice
3 cups chicken or vegetable broth
2 tablespoons olive oil
3/4 cup dried cranberries
3/4 cup toasted sliced almonds
Salt and pepper to taste
Instructions:
In a medium saucepan, heat the oil. Add the rice and toast until slightly golden. Add the broth and bring to a boil; cook covered until broth has been absorbed and the rice is tender, about 15-20 minutes. Stir in dried cranberries, almonds, and salt and pepper and heat additional 5 minutes. Remove from heat, keep covered for about 5-10 minutes. Serve as side or use as stuffing.