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CORNISH HENS STUFFED WITH WILD RICE

Category:    Chicken
Yield: 4 servings
 
      4    1# Cornish hens                   1/4 ts Cinnamon
    3/4 c  Wild rice                           2 ts Parsley flakes
  2 1/4 c  Water                           3 1/2 ts Bon Appetit
      2 ts Chicken stock base                  1 tb Instant minced onion
    1/2 c  Butter                              1 tb Pepper
    1/2 ts Basil leaves                      1/4 ts Salt
 
  Wash rice, add water and stock base, cover and cook until tender and all
  water is absorbed.  About 50 minutes. Melt butter. Wash and pat dry the
  Cornish hens, set aside. Preheat oven to 450 degrees F. To cooked rice, add
  1/4 cup butter, basil, cinnamon, parsley flakes, 2 tsp Bon Appetit, onion,
  pepper and salt.  Mix well.  Fill cavities of hens with stuffing. Cover
  exposed stuffing with aluminum foil during the first 30 minutes of baking
  time to prevent drying. Brush hens with a mixture of the remaining 1/4 cup
  butter and 1 1/2 tsp Bon Appetit. Roast 20 minutes, reduce heat to 350
  degrees F and roast 45 minutes longer or until drumstick twists easily and
  birds are nicely browned. Baste several times with seasoned butter.
  


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