Cornish Game Hens

Sue Freeman posted 04-07-98

Cornish Game Hens

1/4 c. (1/2 stick) butter
1/3 c. long grain rice uncooked
2 Tbsp. diced celery
2 Tbsp. finely chopped onion
1 c. chicken broth
1 can (2 oz.) mushrooms,
drained and chopped
2 Cornish game hens (1 lb. each)
salt and pepper
butter, melted

Preheat oven to 375 degrees.

Melt butter; add rice, celery and broth and bring mixture to a boil. Cover and simmer over low heat about 20 minutes or until liquid is absorbed and rice is fluffy. Stir in mushrooms. Cool.

Toss cheese lightly with cooled rice mixture. Meanwhile, season birds inside with salt and pepper. Stuff birds with rice mixture.

Place on rack, breast side up in shallow baking pan. Baste with butter. Loosely cover with foil. Roast 30 minutes. Remove foil; continue roasting 45 minutes, uncovered, or until done. Baste occasionally with butter during last 45 minutes of roasting.

Serves 2.

Note: An additional stuffing may be placed in small baking dish, covered and baked during last 45 minutes of roasting time. Remove cover for last 15 minutes.


Add one can of lump crab meat, drained.
Add some shredded cheese.
Use cornbread instead of rice and increase to 1 1/2 cups and decrease amount of liquid to just moisten the stuffing.
Add some mandarin oranges, drained and use an apricot glaze

Apricot Glaze

1 jar apricot preserves
4 tablespoons of minced jalepeno's
3 tablespoons of lemon juice
2 teaspoons of lemon zest mix and baste
can either bake or broil with this glaze

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