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Elegant Cornish Hens




Source of Recipe


Unknown


List of Ingredients




1/2 cup sliced green onions
1/4 cup minced celery
2 Tblsp. Butter or margarine, melted
1 Tblsp. Lemon juice
1 (6 oz.) pkg. Long-grain and wild rice mix
1-1/2 cups chicken broth
1/2 cup apple juice
1/2 cup unpeeled, finely chopped Red Delicious apple
1/4 cup chopped pecans, toasted
2 Tblsp. Minced fresh parsley
6 (1- to 1-1/2-lb.) Cornish game hens
Salt and pepper
1/4 cup apple jelly
2 Tblsp. Butter or margarine
2 Tblsp. Applejack or other apple-flavored brandy


Recipe



Sauté green onions and celery in 2 Tblsp. Melted butter and 1 Tblsp. Lemon juice in a medium saucepan until vegetables are tender. Add rice mix, chicken broth, and apple juice; stir. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until liquid is absorbed. Remove from heat. Stir in chopped apple, toasted pecans, and minced fresh parsley.

Remove giblets from hens, and reserve for other uses. Rinse hens with cold water and pat dry. Sprinkle cavities of hens with salt and pepper. Lift wingtips up and over back of hens, tucking wing tips under hens. Stuff hens lightly with rice mixture, and close cavities. Secure with wooden picks, and tie leg ends together with kitchen string.
Combine apple jelly, 2 Tblsp. Butter, and brandy in a small saucepan; cook over low heat, stirring often, until jelly and butter melt.

Place hens, breast side up, on a greased rack in a shallow roasting pan. Brush hens with jelly mixture. Bake at 350° F. for 1-1/2 hours or until juices run clear when thigh is pierced with a fork, basting frequently with any remaining jelly mixture. Serve immediately. Yield: 6 servings.