Cornish Game Hens

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Ingredients:
4 game hens
1 bottle Savignon Blanc wine
1 Tbs. chopped tarragon
1 Tbs. fine herbs
3 cloves garlic, sliced

     Stuffing
5 Tbs. butter
1 cup long-grained rice
2 cups chicken broth
1 tsp. salt
1 cup chopped onion
1/2 cup pine nuts
6 Tbs. chopped parsley

Preparation:
Combine wine, herbs and garlic. Marinate game hens in wine mixture for at least 4 hours in refrigerator.

     Stuffing
Melt 3 tablespoons butter in a heavy casserole or saucepan over moderate heat. Add the rice and stir constantly for 2 to 3 minutes. Add chicken broth, salt and bring to a boil. Cover the pan tightly and reduce heat to low; simmer 18 to 20 minutes or until the rice has absorbed all the liquid. Meanwhile, in a small skillet melt the remaining 2 tablespoons of butter and add the onion. Cook over moderate heat for 8 to 10 minutes, then add the pine nuts. Cook 2 to 3 minutes longer, stirring, until the nuts are lightly browned. Combine the cooked rice, onion, pine nuts and the parsley. Mix gently but thoroughly. Taste for seasoning.

     Game Hens
Sprinkle the inside of the hens with salt then pack the cavities loosely with the stuffing. Brush the hens with melted butter. Place them on their sides on a rack set in a shallow roasting pan just large enough to hold them.

Roast birds in the middle of the oven for 15 minutes, then turn them on the other side and brush them with butter again. Roast for another 15 minutes. Turn them breast up, brush with melted butter and salt each bird lightly. Roast, basting occasionally with the drippings in the bottom of the pan, for 15 to 20 minutes longer, or until the birds are golden brown all over and tender. Test doneness by piercing the fleshy part of a thigh with the point of a sharp knife. The juice should be yellow. Transfer birds to a warm serving platter, pour pan juices over them and serve.

Alternate:

Spatchcock hen then brine in 1/2 cup kosher salt in 1 quart water for 45 minutes.  Dry, butter outside, salt and pepper skin then bake on rack in 400 degree oven for 30 minutes - until meat measures 165 degrees.

History:
The stuffing recipe comes from page 148 in Time Life Books called the Good Cook – Poultry.

Rick, Mike and Chris

The men that keep me laughing.