Whole Stuffed Game Hens With Apricot Sauce |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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From the book, Heart of the Palms Ingredients:
2/3 cup uncooked rice |
3 teaspoons butter |
1 1/2 cups boiling water |
1/2 cup sliced mushrooms |
2 teaspoons soy sauce |
1 1/2 teaspoons salt |
1 cup diced celery |
1 teaspoon minced onion |
1 teaspoon dried parsley flakes |
1 teaspoon grated orange rind |
1/2 teaspoon ground ginger |
1/2 teaspoon pepper |
5 (15 ounce) rock cornish game hens |
1 teaspoon accent seasoning |
1/8 teaspoon paprika |
1/4 cup hot water |
2 teaspoons honey |
2 teaspoons cider vinegar |
2 teaspoons soy sauce |
giblets and necks from rock cornish game hen |
4 teaspoons cornstarch |
1/2 cup sugar |
1 (8 3/4 ounce) can apricots, drained |
1 teaspoon soy sauce |
Directions:
1. Brown rice in 2 t butter.
2. Add boiling water and cook 15 or until rice is tender.
3. Saute mushrooms in remaining 1 t butter.
4. Add to rice.
5. Stir in 1 t soy sauce and 1 t salt.
6. Add celery, onion, parsley, orange rind, ginger, and 1/4 t pepper.
7. Rub body and neck cavities of game hens with the remaining 1 t soy sauce.
8. Fill hens with rice mixture.
9. Lace tightly with strong cord.
10. Rub skin with 1/2 t salt, 1/4 t pepper, accent and paprika.
11. Place hens breast side up in a 14.5x10.5 roasting pan.
12. Bake at 350 for 2 hours, basting with sauce every 20 minutes.
13. Serve with apricot sauce.
14. For Apricot Sauce:.
15. Cover giblets and necks with water in a saucepan.
16. Cook until tender.
17. Reserve 1 and 1/2 c broth.
18. Add cornstarch to a small amount of broth, stirring until smooth.
19. Add sugar, apricots, soy sauce, and remaining broth.
20. Spoon over prepared game hens.
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