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Show Elegant and Easy: Wild Rice Stuffed Cornish Hens rl AV. ' Here's an idea for a main course that many successful hostesses consider con-sider a perfect choice for a special meal and a way to make any meal special. Rock Cornish Hens are elegant and impressive, yet versatile and easy to prepare. They're ideal for special occasion dinners, from a large family gathering to an intimate inti-mate evening with close friends, a casual get-together to a full-course sophisticated dinner. Here's a recipe for preparing succulent suc-culent Young 'n Tender Rock Cornish Corn-ish Hens with a delicious wild rice stuffing. For the cook in a hurry, the hens can be stuffed, brushed with butter, covered and refrigerated. refriger-ated. Just before dinner they can be roasted and the sauce quickly made. Serve with steamed carrots, cauliflower or zucchini: Wild Rice Stuffed Cornish Hens 4 Young 'n Tender Cornish Hens (1 lb. 6 oz. each), giblets removed, livers reserved 2 tablespoons butter 12 pound fresh mushrooms, sliced 4 green onions, chopped 3 ounces bulk pork sausage 1 34 cups chicken broth 1 cup wild rice, rinsed well 34 cup dry white wine 14 cup minsed parsley 1 teaspoon dried basil, crumbled Salt and pepper 14 cup butter, melted Sauce: Chicken Broth 14 cup butter 3 tablespoons all-purpose flour 34 cup heavy cream 12 cup chicken broth Cook hens whole and serve whole or split as pictured. Fold wing tips under hens; chop reserved livers; set aside. Wild rice stuffing adds zesty taste to succulent Cornish Hens. In a large skillet, melt 2 tablespoons table-spoons butter over medium heat. Saute mushrooms and green onions until soft, about 8 minutes. Add sausage, breaking break-ing apart. Cook until done. Remove Re-move mixture with slotted spoon, set aside. Reduce heat and add livers, 1 34 cups chicken chick-en broth, wild rice, wine, parsley, pars-ley, basil, salt and pepper to taste. Cook until all liquid is absorbed, ab-sorbed, about 40 minutes. Remove Re-move stuffing from heat, stir in half of reserved mushroom mixture; cool. Preheat oven to 375F. Divide stuffing among hens, tie legs together to-gether and brush generously with melted butter. Roast 1 hour 15 minutes, or until hens test done, basting occasionally with remaining melted butter. Remove hens to serving platter to keep warm. To make sauce, discard fat from pan juices. Pour juices into measuring cup and add enough broth to make one cup; set aside. Melt 14 cup butter in heavy saucepan. Add flour, stirring stir-ring until foamy and smooth. Whisk in heavy cream, 12 cup chicken broth and reserved pan juices. Add remaining mushroom mush-room mixture. Cook, stirring, until smooth and thickened. Salt and pepper if needed. Serve sauce over hens or separately. 4 servings. For a copy of the "Elegant and Easy Cornish Hens Cookbook," send $1.50 to: Gold Kist Cookbook Offer, P.O. Box 2210, Atlanta, GA 30301. |