Stuffed Cornish Hens

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Stuffed Cornish Hens
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cornish hen



3 teaspoons Olive oil

1 onion, finely chopped

1 small carrot, finely chopped

2 cloves garlic, minced

2 medium pears, peeled, cored, and chopped

¼ cup dried cranberries

2 cups cooked brown or wild rice

½ cup chicken stock

½ teaspoon herbes de Provence

1 teaspoon sea salt

½ teaspoon black pepper, freshly ground

2 cups 100% apple juice

½ cup pure maple syrup

½ teaspoon vanilla extract

¼ teaspoon ground cinnamon

2 pounds uncooked skinless Cornish game hens


Heat 2 teaspoons of oil in a medium nonstick skillet over medium heat. Add the onion, carrot, and garlic and cook, stirring frequently, until softened (about 3-4 minutes). Add pear and cranberries and cook 1 minute. Stir in rice, broth, herbes de Provence, ½ teaspoon of salt, and ¼ teaspoon of pepper; cook until liquid evaporates, 1-2 minutes. Remove from heat and let mixture cool, about 10 minutes.

Combine apple juice and maple syrup in a medium saucepan over medium-high heat. Bring to a boil and cook until mixture is reduced and syrupy, 12-15 minutes. Stir in the vanilla and cinnamon; set aside.

Preheat the oven to 450F. Line a shallow baking pan with foil. Stand a wire rack in the pan; lightly oil the rack with olive oil.

Loosely stuff hen with rice mixture and secure legs with kitchen twine. Rub hen with remaining ½ teaspoon oil and season with remaining ½ teaspoon salt and ¼ teaspoon pepper. Stand hen on rack in pan. Bake 15 minutes.

Reduce oven temperature to 400F. Remove hen from oven; brush with some of apple mixture and continue to roast, brushing every 10 minutes with more apple mixture, until an instant-read thermometer inserted in thickest part of hen registers 180F, about 45 minutes longer.

Makes 4 servings