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–+ servings
Cornish Hens with Apple-Cranberry Rice

Succulent Cornish Hens with Apple-Cranberry Rice Delight

This elegant dish of Cornish Hens with Apple-Cranberry Rice is a sophisticated alternative to turkey for intimate celebrations.
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Prep Time 25 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 hens
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 4 tablespoons unsalted butter substitute with olive oil for a dairy-free option
  • 1 cup chopped onion can use shallots for a milder flavor
  • 1 cup chopped celery omit if preferred
  • ½ cup chopped pecans substitute with walnuts or almonds if needed
  • 1 tablespoon chopped fresh sage use dried version if fresh is unavailable (1/3 dried to fresh ratio)
  • 1 tablespoon chopped fresh thyme use dried version if fresh is unavailable (1/3 dried to fresh ratio)
  • 3 cups cooked rice substitute with quinoa for a gluten-free option
  • 2 cups peeled and diced Fuji apples other firm apples such as Honeycrisp work well
  • 1 cup sweetened dried cranberries substitute with raisins or chopped dates
  • ¼ cup chopped fresh flat-leaf parsley can omit if not available
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 splash apple cider use apple juice as a substitute
For the Glaze
  • 1 cup apple cider omit for a simpler dish
  • ¼ cup maple syrup crucial for achieving the desired flavor balance
  • 1 tablespoon Dijon mustard can use yellow mustard in a pinch
  • 1 pinch ground cinnamon
For the Poultry
  • 4 Cornish Hens (1.25 to 1.5 pounds each) consider using poussins for a smaller alternative

Equipment

  • Large Skillet
  • small saucepan
  • Roasting rack
  • roasting pan
  • Instant-read thermometer

Method
 

Step-by-Step Instructions
  1. Begin by melting 4 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter is frothy, add 1 chopped onion and 1 chopped celery stalk, sautéing for about 5 minutes until softened and translucent. Stir in ½ cup chopped pecans, 1 tablespoon chopped fresh sage, and 1 tablespoon chopped fresh thyme, allowing the aromatic herbs to infuse for 2 more minutes. Mix in 3 cups of cooked rice, 2 diced Fuji apples, 1 cup sweetened dried cranberries, and ¼ cup chopped fresh parsley. Set this delightful stuffing aside.
  2. In a small saucepan, combine 1 cup of apple cider and ¼ cup of maple syrup, bringing it to a gentle simmer over medium heat. Continue simmering for about 10 minutes until it reduces to a thicker consistency. Remove from heat and whisk in 1 tablespoon of Dijon mustard and a pinch of ground cinnamon.
  3. Remove the Cornish hens from the refrigerator and rinse them under cold water. Pat each hen dry with paper towels, then season the cavities generously with kosher salt and freshly ground black pepper for maximum flavor. Using your hands, stuff each hen with approximately ½ cup of the apple-cranberry rice stuffing. Tie the legs together with kitchen twine to keep the stuffing secure during cooking.
  4. Preheat your oven to 425°F (220°C). Arrange the stuffed Cornish hens on a roasting rack placed inside a roasting pan, ensuring there's space between each hen for even cooking. Brush the tops of the hens with melted butter and sprinkle with salt and pepper. Roast in the preheated oven for 20 minutes.
  5. After the initial roasting, reduce the oven temperature to 375°F (190°C). Continue roasting the Cornish hens for an additional 40-50 minutes, glazing them with the prepared apple-cider glaze every 10 minutes in the last 30 minutes of cooking.
  6. As the roasting time nears its end, use an instant-read thermometer to check the doneness of the hens. Insert it into the thickest part of the thigh, ensuring it reads at least 180°F (82°C). Once cooked, transfer the hens to a serving platter and let them rest for 10 minutes before slicing and serving.

Nutrition

Serving: 1henCalories: 450kcalCarbohydrates: 32gProtein: 36gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

Rinsing the rice until the water runs clear helps prevent it from being gummy and ensures a delightful texture in your stuffing.

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