Cornish Hens

Recipe Description

Recipe Ingredients

Use hens weighing 16 to 20 ounces each. For each hen, use ½ garlic clove, 
½ teaspoon salt, and 1/8 teaspoon pepper. Mix well, rub inside and out; 
cover and refrigerate overnight.
Stuffing (for 6 hens):
½ cup wild rice, cooked according to package directions
½ cup chopped onion
6 tablespoons margarine
½ pound chopped mushrooms
Cornish hen livers, broiled and coarsely chopped
salt and pepper to taste

Instructions

Sauté onion in margarine until golden; add mushrooms and sauté 5 minutes longer, stirring. Fold in chicken liver; then combine with cooked, drained rice. Season to taste with salt and pepper; cool. Stuff hens with rice mixture, secure skin flaps with toothpicks; truss and place in shallow pan. Rub well with softened margarine. Roast breast side down in 350° for about one hour, basting frequently. Turn hens breast side up and bake 15 minutes longer. To serve, garnish platter with lemon baskets filled with currant jelly, and serve with sauce.