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| SAVORY ROCK CORNISH HENS | |
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4 rock cornish hens (1-1 3/4 lb. each) Salt Melted butter 1 c. uncooked wild rice 1 can (13 3/4 oz.) chicken broth 1/2 tsp. salt 2/3 c. raisins 2/3 c. orange juice 1/4 c. butter 1/4 c. all-purpose flour 1 tsp. salt 1/4 tsp. paprika 1/8 tsp. pepper 2 c. milk Thaw hens if frozen. Heat oven to 350 degrees. Wash hens and pat dry. If desired, rub cavity lightly with salt. Place hens breast side up on rack in open shallow roasting pan; brush with melted butter. Do not add water. Do not cover. Roast 50 minutes, brushing hens 3 or 4 times with the melted butter. While hens roast, wash rice thoroughly; drain. Into large saucepan, measure broth and enough water to measure 3 cups liquid. Add rice and 1/2 teaspoon salt. Heat to boiling, stirring once or twice. Reduce heat; cover tightly and simmer about 45 minutes or until all liquid is absorbed and rice is tender. Increase oven temperature to 400 degrees, roast hens 10 minutes longer or until brown. Combine raisins and orange juice in small saucepan; heat to boiling. Reduce heat and simmer 5 minutes; set aside. Melt 1/4 cup butter in small saucepan. Blend in flour, 1 teaspoon salt, the paprika and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gradually stir in raisin-orange juice mixture. Place hens on bed of hot wild rice; pour some of the raisin sauce over hens. Serve remaining sauce separately. 4 servings. | |
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Taste-wise this was quite yummy and would have looked gorgeous for a formal dinner all laid out on a platter with the rice. We only ate a simple family dinner, so didn't need the fancy layout.
The cooking timing was a bit difficult. The 4 cornish hens in the oven took a lot longer to cook than the recipe said (uncovered).. About 40 more minutes before the meat thermometer rose about 150°F. I finally covered them after they were brown and in 15 minutes, they were perfect. (I suggest wrapping them individually in foil with butter and cooking that way.)
Meanwhile, the rice was already done and the sauce had already boiled. So keeping things warm was an issue.
The wild rice was fabulous with these little hens. I only put the sauce on the hens. The recipe made way too much sauce. The flour and the waiting time made the sauce texture like mash potatoes and I had to reheat it.
Overall I would definitely recommend this recipe!