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Add a photoServings: 12
Ingredients
- 4 cornish hens
- 1 (6 ounce.) pkg. long grain and wild rice mix
- 1 teaspoon orange rind, grated
- 1 1/3 c. fresh orange juice
- 1 c. converted rice, uncooked
- butter
- 1/3 c. honey
- 1 tbsp. brown sugar
- 1/3 teaspoon salt
Directions
- Thaw hens completely, if frzn.
- FOR STUFFING: Cook rice mix according to package directions, adding rind and 1 c. orange juice. In separate pan, cook converted rice according to package directions. Toss rices together (recipe makes 4 1/2 c. stuffing).
- RINSE: Hens, pat dry; loosely stuff each body cavity with 1/2 c. stuffing; close with skewers or possibly sew. Tie legs together with string; fold wing tips under backs. Rub with butter. Place breast side up; on rack in roasting pan. Roast at 325 degrees for 1 1/2 hrs or possibly till done.
- MEANWHILE: Combine honey, remaining 1/3 c. orange juice, 2 Tbsp. butter, brown sugar and salt; boil hard for 1 minute. During last 25 min of roasting, baste every 10 min with glaze. Heat remaining stuffing to pass separately. Garnish hens with parsley and orange wedges.
- NOTE: This stuffing also very good when baking duckling. When baking duckling, bake covered for a portion of baking time, duckling will be more tender and well done at the bone.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 306 | |
| Calories from Fat 155 | 51% |
| Total Fat 17.37g | 22% |
| Saturated Fat 7.53g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 89mg | 30% |
| Sodium 162mg | 7% |
| Potassium 243mg | 7% |
| Total Carbs 24.11g | 6% |
| Dietary Fiber 0.3g | 1% |
| Sugars 11.19g | 7% |
| Protein 13.12g | 21% |
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