Cornish Game Hens with Cheesy Rice Stuffing

Rachael Coon

 

This is my favorite “show stopper” meal to make. It looks so fancy to give each person their own little Chicken and the flavor is amazing!! It is great with Asparagus and a good roll.

 

¼ C butter

1/3 uncooked rice

2 T diced celery

2 T finely chopped onion

1 C chicken broth

1 (2 oz) can mushrooms, drained and chopped

1 C shredded cheddar cheese

2 (1 lb) Cornish game hens

Salt and pepper

 

Roasted garlic and ¼ C butter

 

First I roast a whole garlic clove (cup of tips drizzle with olive oil and cover in foil) in the oven for 45 minutes at 350 and then mix it with the butter.

Then in sauce pan melt butter; add rice, celery and onion. Cook 5 to 10 minutes stirring frequently. Add chicken broth and bring mixture to a boil. Cover and simmer on low heat for 20 minutes or liquid is absorbed and rice is fluffy. Stir in mushrooms; cool. Toss cheese lightly with cooled mixture. Season birds with salt and pepper and rub inside between skin and meat with the roasted garlic butter. Stuff birds with rice mixture.

Place in a 13 X 10 pan breast side up. Loosely cover with foil. Roast in preheated 400 degree oven for 30 minutes. Remove foil and continue roast for 45 minutes until done. Baste with butter occasionally during last 45 minutes. Additional stuffing may be placed in a small baking dish, covered and baked the last 45 minutes of baking and then the cover taken off the last 15 minutes!