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Makes 6 servings
- 6 rock Cornish hens (16 to 18 ounces each)
- ¼ cup butter or margarine, divided
- ground black pepper
- 3 cups water
- ½ cup chopped celery with leaves
- 1 onion, quartered
- 1 bay leaf
- dash sage
- dash rosemary
- dash marjoram
- Remove giblets and necks from hens. Rinse hens in cold running water; pat dry.
- Rub outside of hens with 2 tablespoons butter, melted.
- Sprinkle lightly inside and out with salt and pepper. Cover loosely and refrigerate.
- Combine giblets, necks, celery, onion quarters, bay leaf, sage, rosemary, marjoram, salt and pepper in saucepan. Cook until tender, about 1 hour. Strain broth; chop giblets and necks (skin removed); set aside.
- In 2- to 3-quart saucepan, cook onion and mushrooms in remaining 2 tablespoons butter until onion is soft but not brown.
- Add rice, reserved giblets, and 2 cups of broth. Bring to a boil; stir once or twice.
- Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
- Add salt and pepper to taste.
- Lightly stuff hens with rice mixture.
- Pull neck skin to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail.
- Place hens, breast side up, on rack in shallow baking pan. Cover loosely with foil and roast at 375°F.