Recipe: Yummy Cornish Game Hens Stuffed with Lebanese DressingImprove
Biggest Cornish Game Hens Stuffed with Lebanese Dressing website. Attractive Cornish game hens are stuffed with a delicious wild rice mixture! "My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. THIS ENTREE makes an ordinary day special.
The Cornish game hen is not a game bird, but rather a diminutive broiler weighing less than two. Sprinkle cavity of each hen lightly with salt and pepper. Skewer cavities closed with toothpicks or turkey lacers. You get with it frying ruin Cornish Game Hens Stuffed with Lebanese Dressing using 9 prescription as well as 5 than. Here is how you finish.
prescription of Cornish Game Hens Stuffed with Lebanese Dressing
- also 1 of yellow onion, peeled and chopped.
- a little 2 tbsp of butter.
- Prepare 1 cup of rice.
- This 2 cup of water.
- add 1/2 tsp of cinnamon.
- This 1/2 tsp of allspice.
- use 2 tbsp of pine nuts.
- add 1 of salt to taste.
- a little 4 of Cornish game hens.
Tuck wing tips under; tie legs together to hold shape. Grilled cornish game hen at Rockbird. Cornish game hen is the only protein that touches Rockbird's grill. By the end of the year, the brothers hope to revive their multifaceted Skaf's outpost in downtown Glendale, packaging assorted Lebanese-style baked goods (sweet and savory) with a full.
Cornish Game Hens Stuffed with Lebanese Dressing technique
- Preheat oven to 325°F.
- Saute the yellow onion, chopped, in the butter. When tender, add the rice. Continue to saute until rice is barely brown..
- Add to rice mixture the water, cinnamon, allspice and salt. Simmer rice mixture until water is mostly absorbed..
- Stuff the four hens with this mixture. Bake at 325°F for about 60 minutes..
- After removing from oven, let sit for a few minutes, and then split the hens with a sharp knife into two symmetrical halves for serving..
Game hens spatchcocked for faster cooking and the stuffing pre-cooked and heated for serving. With kitchen twine, tie the legs together. Put the hens on a rack in a large roasting pan, breast-side up. Split the hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange the birds skin-side up, on a platter.