365 Ways To Cook Chicken/Cheryl Sedaker 1984

Apricot-Glazed Cornish Hens Stuffed with Wild Rice
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6 40 minutes 1-1/4 hour


INGREDIENTS:
1 package (6 ounces) long grain and wild rice 2 teaspoons tarragon leaves salt and freshly ground pepper
6 Cornish game hens 1 jar (12 ounces) apricot preserves 4 tablespoons butter
1/3 cup orange-flavored liqueur, such as Grand Marnier parsley sprigs, for garnish



1 Prepare rice according to package instructions. Add tarragon and season with salt and pepper to taste.
2 Preheat oven to 350 F. Wash hens, inside and out, pat dry. Stuff hens loosely with cooked rice. Fold wings back and tie legs together. Season outside with salt and pepper. Place hens, breast side up, in a large shallow baking dish.
3 In a small saucepan, combine apricot preserves, butter, and liqueur. Heat, stirring, until well blended. Baste hens with apricot glaze. Bake for 1 hour and 15 minutes, basting frequently. Remove to a serving platter and garnish with parsley.

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