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Stuffed Cornish Hens

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Roasted Cornish Game Hens stuffed with Thyme Rice (for 2)

Ingredients

Serves: 10

For the Rice

  • 1 onion
  • 2 tablespoons olive oil
  • 250 millilitres rice
  • 250 millilitres water
  • 250 millilitres chicken broth
  • 1 chicken broth cube
  • salt (to taste)
  • pepper (to taste)
  • onion powder (to taste)
  • thyme (to taste)

For the Cornish Hens

  • 2 cornish hens
  • 4 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • rice (thyme flavoured, cooked)

Method

Stuffed Cornish Hens is a community recipe submitted by wonderleia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For rice:

  • Saute onion in olive oil till translucent.
  • Meanwhile, heat up stock and water, and then add bouillon cube. When water mixture is boiling, add onion, rice, and seasoning.
  • Cook till liquid is absorbed.
  • For Cornish Hens:

  • Preheat the over to 325. Wash and pat dry hens. (Remove innards if still in.)
  • In a bowl, combine spices with olive oil. Coat hens with spice mixture: inside cavity, outside, and underneath the skin. Stuff the hens with thyme rice.
  • Place stuffed hens in a broiling dish (juices need to be able to drip) breast side up, and loosely cover pan with tin foil.
  • Cook covered for 45 minutes, uncover for last 15.
  • Tell us what you think