Apricot-Glazed Cornish Hens |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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These savory hens are a tasty sized-right twist on the conventional bird. Filled with a well-seasoned stuffing, they make perfect individual servings, reveals Ruth Andrewson of Leavenworth, Washington. The hens smell so good while baking, folks can hardly wait to eat, she smiles. Ingredients:
3 tablespoons chopped celery |
3 tablespoons chopped onion |
1/4 cup butter, cubed |
3 cups dry bread cubes |
1 can (4 ounces) mushroom stems and pieces, drained |
1-1/2 teaspoons poultry seasoning |
1/2 teaspoon rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 to 4 tablespoons chicken broth |
4 cornish game hens (20 to 24 ounces each) |
1 jar (12 ounces) apricot preserves, warmed |
4 green onions (green part only), optional |
fresh rosemary sprigs, optional |
Directions:
1. In a large skillet, saute celery and onion in butter until tender; remove from heat. Add the bread, mushrooms and seasonings. Toss with enough chicken broth just to moisten.
2. Stuff hens. Tie drumsticks together. Place on a rack in a large shallow baking pan. Cover and bake at 350° for 1 hour.
3. Brush with preserves. Bake, uncovered, 30-45 minutes longer or until meat juices run clear, basting every 10-15 minutes.
4. If using green onions, first soften them in boiling water or the microwave for a few seconds, then tie over the string used to tie the drumsticks together. Garnish platter with rosemary if desired. Yield: 4 servings.
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