How Do You Make Stuffed Cornish Hens?
I just finished cooking for mom and sis. This takes awhile, but I think it is such a classy little dish. It’s time consuming, but doesn’t require a lot of ingredients. In a skillet, cook some rice on a medium flame. You don’t need a lot of rice, probably about a cup. No need to wash the rice. Add some slivered almonds, and cut up some onion and throw it in there. Cook this for about 5-10 minutes. It should darken a tiny bit. After the 5 minutes, add about a cup of water, some lemon juice and salt to taste, and a chicken bouillon cube. Stir it until the water boils and the chicken bouillon cube dissolves. Cover it and let it cook for about 20-25 minutes at a low flame. While the rice is cooking, wash the Cornish hens and take out the giblets. You can season the chicken with anything, but the rice is really tasty, so don’t overkill it. I just sprinkle some salt on it. Preheat the oven to 400 degrees. Take the Cornish hens and stuff them with the rice. Melt some butter and baste the hens.
