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Categories:
white rice Cornish hens salt wine currant jelly butter lemon juice cornstarch Worcestershire sauce ground allspice
Viewed: 88 - Published at: 6 years agoIngredients
- 1 (6 oz.) box wild and white rice
- 4 to 6 Rock Cornish hens
- salt and pepper to taste
- 1 c. Burgundy wine
- 1 c. currant jelly
- 4 Tbsp. butter
- 2 Tbsp. lemon juice
- 4 tsp. cornstarch
- 3 tsp. Worcestershire sauce
- 1 tsp. ground allspice
Method
- Cook rice according to package directions and stuff hens. Lightly salt and pepper hens.
- In a saucepan, combine remaining ingredients.
- Let bubble until thick.
- Place hens in a roasting pan and cover tightly with foil.
- Bake at 400° for 1 to 1 1/2 hours, basting often with glaze.
- Split hens down the middle to serve. Pass remaining sauce.
- Excellent.
- Serves 4 to 6.
