Stuffed Cornish Game Hens

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== Description ==
Makes 6 servings
== Ingredients ==
* 6 rock Cornish hens (16 to 18 ounces each)
* ¼ cup butter or margarine, divided
* salt
* ground black pepper
* 3 cups water
* ½ cup chopped celery with leaves
* 1 onion, quartered
* 1 bay leaf
* dash sage
* dash rosemary
* dash marjoram
=== Stuffing ===
* ½ cup chopped onion
* 1 cup sliced fresh mushrooms
* 1 cup uncooked rice
== Directions ==
# Remove giblets and necks from hens. Rinse hens in cold running water; pat dry.
# Rub outside of hens with 2 tablespoons butter, melted.
# Sprinkle lightly inside and out with salt and pepper. Cover loosely and refrigerate.
# Combine giblets, necks, celery, onion quarters, bay leaf, sage, rosemary, marjoram, salt and pepper in saucepan. Cook until tender, about 1 hour. Strain broth; chop giblets and necks (skin removed); set aside.
=== Stuffing ===
# In 2- to 3-quart saucepan, cook onion and mushrooms in remaining 2 tablespoons butter until onion is soft but not brown.
# Add rice, reserved giblets, and 2 cups of broth. Bring to a boil; stir once or twice.
# Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
# Add salt and pepper to taste.
# Lightly stuff hens with rice mixture.
# Pull neck skin to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail.
# Place hens, breast side up, on rack in shallow baking pan. Cover loosely with foil and roast at 375°F.
Category:American Recipes
Category:Main Dish Poultry Recipes
Category:Cornish hen Recipes
Category:Rice Recipes
Category:Mushroom Recipes
Category:Sherry Recipes
Category:Bread Recipes