Description Edit

Makes 2 servings

Ingredients Edit

Directions Edit

  1. Cook onion and celery in 1 tablespoon butter over medium heat until tender.
  2. Stir in rice, raisins, walnuts, honey, lemon juice, ¼ teaspoon salt, cinnamon, and pepper.
  3. Sprinkle body cavities of hens with salt. Stuff lightly with rice mixture. Twist wing tips under back; tie legs together. Place breast side up on rack of roasting pan.
  4. Melt remaining 2 tablespoons butter, brush on birds.
  5. Roast at 375°F for 1¼ to 1½ hours or until tender. Brush with butter twice as they bake.

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