Roasted Game Hens For Two Recipe
Pine Nut Rice Stuffing (recipe follows)
2 Rock Cornish game hens (1 to 1 1/2 pounds each)
4 slices uncooked bacon
Make stuffing; set aside.
Preheat oven to 425° F. Pat game hens dry. Salt inside and out.
Truss birds: Fold wing tips back under upper part of wings and tie legs together with kitchen twine.
Lay 2 strips of bacon across breast of each bird. Set birds on rack in roasting pan; set pan on middle rack of oven. Roast for 30 minutes; discard bacon strips; baste birds with pan juices. Continue roasting until thickest part of thigh registers 180° F. and breast registers 170° F., about 15 minutes more. Baste again as birds are removed from oven.
Let birds stand 10 minutes before serving.
Pine Nut-Rice Stuffing
1 C. cooked white rice
1/4 C. minced onion
1/4 C. pine nuts
2 T. chicken broth
Preheat oven to 400° F.
In medium bowl, mix rice, onion and pine nuts. Moisten with chicken broth.
Spoon mixture into buttered baking dish; bake until center of stuffing registers 165° F., about 30 minutes.
Makes 1 1/2 cups.
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