Average Rating: 0TOTAL TIME: Prep: 1 hour Bake: 1 hour 25 min. + standing
YIELD: 8 servings.Ingredients
- 8 Cornish game hens (20 to 24 ounces each)
- 1/4 cup butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups unsweetened apple juice
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
PECAN RICE:- 2 tablespoons butter
- 1-1/2 cups uncooked long grain rice
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 4 cups reduced-sodium chicken broth
- 1 cup chopped pecans, toasted
- 3 green onions, thinly sliced
- 1/2 cup golden raisins
Instructions
- 1. Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan.
- 2. Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving.
- 3. Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly.
- 4. For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins.
- 5. Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.
Nutrition Facts
1 hen with 1 tablespoon sauce: 1075 calories, 68g fat (20g saturated fat), 371mg cholesterol, 905mg sodium, 48g carbohydrate (16g sugars, 3g fiber), 65g protein.
