I have game hens I'd like to roast for tomorrow's dinner. I've done them
before with a bread stuffing and we loved the hens but hated the stuffing.
Does anybody have a tried and true stuffing such as a rice stuffing or
something other than a bread stuffing? The roasting recipe I use is the
following:


* Exported from MasterCook *

Roast Stuffed Cornish Game Hens

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Company

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups kosher OR
1 cup table salt
6 Cornish game hens trimmed of extra fat -- rinsed
well
1 recipe stuffing -- heated until very hot
6 tablespoons balsamic vinegar
3 tablespoons olive oil
1/4 cup dry vermouth or white wine

Dissolve salt in 5 quarts cold water in small clean bucket or large bowl.
Add hens breast side down; refrigerate 2 to 3 hours. Remove, rinse
thoroughly, pat dry, and prick skin all over breast and legs with point of a
paring knife.

Adjust oven rack to middle position and heat oven to 400 degrees. Whisk
balsamic vinegar and oil in small bowl; set aside. Spoon 1/2 cup hot
stuffing into cavity of each hen; tie its legs together with 6-inch piece of
kitchen twine. Leaving as much space as possible between each bird, arrange
them breast side down and wings facing out, on large (at least
19-by-13-inch) wire rack, set over equally large roasting or jelly-roll pan.
Roast until backs are golden brown, about 25 minutes. Remove pan from oven,
brush bird backs with vinegar and oil glaze (reblending before each bird),
turn hens breast side up and wings facing out, and brush breast and leg area
with additional glaze. Returned pan to oven, add 1 cup water, roast until
meat thermometer inserted into the stuffed cavity registers about 150
degrees, about 15 to 20 minutes longer. Remove pan from oven again, brush
birds with reblended glaze, return pan to oven, add another 1/2 cup water to
pan and increase oven temperature to 450 degrees. Roast until birds are
spotty brown and cavity registers 160 degrees, 5 to 10 minutes longer,
depending on bird size. Remove birds from oven, brush with remaining glaze,
and rest for 10 minutes.

Meanwhile, pour hen jus from roasting pan into small saucepan, spoon off
excess fat, add vermouth or wine, and simmer over medium-high heat until
flavors blend, 2 to 3 minutes. Drizzle about 1/4 cup sauce over each hen and
serve, passing remaining sauce separately.
Brining the birds breast side down ensures that the meatiest portions are
fully submerged. Pouring a little water into the roasting pan at the 25
minute mark, once the birds have been turned, both prevents them from
smoking during cooking and makes instant jus, eliminating the need to
deglaze the pan over two burners. To enrich the flavor of the jus to use as
a sauce, pour it into a small saucepan, spoon off the fat that collects on
the surface, and simmer it with a little vermouth or white wine.
Serves 6
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 62 Calories; 7g Fat (93.9% calories
from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
18604mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat.

NOTES : Followed this recipe carefully with 2 game hens and it turned out
GREAT! The chickens were moist, even the breast meat, and the sauce was
surprisingly good. I used a bread stuffing which was a mistake. Next time
I make them I either will stuff them with a rice type stuffing or I'll roast
them unstuffed and serve a starch dish on the side. We each only ate half a
hen so had a plenty of leftovers.

Nutr. Assoc. : 0 0 0 0 0 0 0

Audrey wrote:
> I have game hens I'd like to roast for tomorrow's dinner. I've done them
> before with a bread stuffing and we loved the hens but hated the stuffing.
> Does anybody have a tried and true stuffing such as a rice stuffing or
> something other than a bread stuffing? The roasting recipe I use is the
> following:
>
>
> * Exported from MasterCook *
>
> Roast Stuffed Cornish Game Hens
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Chicken Company
>
*Recipe snipped*
>
I used to stuff them with Wild Rice, Mushrooms and the Livers of the
Hens, but I just looked and cannot find the recipe, which I believe
came with the Cornish Game Hens.

Margaret Suran wrote:
> Audrey wrote:
> > I have game hens I'd like to roast for tomorrow's dinner. I've done them
> > before with a bread stuffing and we loved the hens but hated the stuffing.
> > Does anybody have a tried and true stuffing such as a rice stuffing or
> > something other than a bread stuffing? The roasting recipe I use is the
> > following:
> >
> >
> > * Exported from MasterCook *
> >
> > Roast Stuffed Cornish Game Hens
> >
> > Recipe By :
> > Serving Size : 6 Preparation Time :0:00
> > Categories : Chicken Company
> >
> *Recipe snipped*
> >
> I used to stuff them with Wild Rice, Mushrooms and the Livers of the
> Hens, but I just looked and cannot find the recipe, which I believe
> came with the Cornish Game Hens.

I like the way you used capitals in, "the Livers of the Hens."

--Bryan

Margaret Suran > wrote:

> I used to stuff them with Wild Rice, Mushrooms and the Livers of the
> Hens, but I just looked and cannot find the recipe, which I believe
> came with the Cornish Game Hens.

Is this the recipe?
<http://www.recipecircus.com/recipes/billk54/POULTRY/Stuffed_Cornish_Game_Hens.html>

Bubba

On Tue, 3 Jan 2006 23:49:14 +0100, (Victor Sack)
wrote:

> Bubba

Good to see you posting! )

Huggles,
Carol

Victor Sack wrote:
> Margaret Suran > wrote:
>
>
>>I used to stuff them with Wild Rice, Mushrooms and the Livers of the
>>Hens, but I just looked and cannot find the recipe, which I believe
>>came with the Cornish Game Hens.
>
>
> Is this the recipe?
> <http://www.recipecircus.com/recipes/billk54/POULTRY/Stuffed_Cornish_Game_Hens.html>
>
> Bubba


No, it was a very simple one. It was at the time when Victor Borge
had the largest Rock Cornish Game Hens farm and he publicized the new
poultry a lot.

I believe that the recipe was either packaged with the hens or was
part of the advertising campaign. Or, I could have found it on a
package of Wild Rice.

It was chopped shallots sautéed in butter, sliced mushrooms and the
chopped livers were added and meanwhile the wild rice or a mixture of
white and wild rice was simmering in chicken broth until done. I do
not think that much more than salt, pepper and chopped parsley was
needed for the stuffing. You could either stuff the whole bird or put
the stuffing on the halves, skin side down after they were almost
done, with the cut side up and covered with the stuffing. If you
stuffed the halves, it made for a somewhat crispy stuffing.


In the back of my mind, something is missing from the recipe and I
cannot remember what it is.

I

"Margaret Suran" > wrote in message
...
>
>
> Victor Sack wrote:
>> Margaret Suran > wrote:
>>
>>
>>>I used to stuff them with Wild Rice, Mushrooms and the Livers of the
>>>Hens, but I just looked and cannot find the recipe, which I believe came
>>>with the Cornish Game Hens.
>>
>>
>> Is this the recipe?
>> <http://www.recipecircus.com/recipes/billk54/POULTRY/Stuffed_Cornish_Game_Hens.html>
>>
>> Bubba
>
>
> No, it was a very simple one. It was at the time when Victor Borge had
> the largest Rock Cornish Game Hens farm and he publicized the new poultry
> a lot.
>
> I believe that the recipe was either packaged with the hens or was part
> of the advertising campaign. Or, I could have found it on a package of
> Wild Rice.
>
> It was chopped shallots sautéed in butter, sliced mushrooms and the
> chopped livers were added and meanwhile the wild rice or a mixture of
> white and wild rice was simmering in chicken broth until done. I do not
> think that much more than salt, pepper and chopped parsley was needed for
> the stuffing. You could either stuff the whole bird or put the stuffing
> on the halves, skin side down after they were almost done, with the cut
> side up and covered with the stuffing. If you stuffed the halves, it made
> for a somewhat crispy stuffing.
>
>
> In the back of my mind, something is missing from the recipe and I cannot
> remember what it is.
>
> I

Unfortunately these hens didn't come with the livers but the rest of your
ingredients sound kind of like what I'm looking for. Didn't make them last
night since DH said he wanted to watch the Rose Bowl game and just have a
bowl of soup at half time so it's the hens tonight. I guess I'll just wing
it and what happens. Thanks again to everyone who responded.

Audrey

Audrey wrote and asked:
> I have game hens I'd like to roast for tomorrow's dinner. I've done them
> before with a bread stuffing and we loved the hens but hated the stuffing.
> Does anybody have a tried and true stuffing such as a rice stuffing or
> something other than a bread stuffing? Snip-snip....

Although this is a bread(s) dressing, it has never failed to please.

Stuffed Rock Cornish Game Hens
Chopped celery
Diced onions
Butter (1/4 cube)
---Saute onions & celery in butter, then add:
Cooked, chopped giblets
Cornbread
Toasted bread crumbs
Raisins
Parsley
Salt
Pepper
Sage to taste
Hot broth ---Add enough broth to moisten mix well, stuff hen and roast
for 1-hour to 90 minutes at 400 degrees (F).

PickyJaz

Audrey wrote:
> I have game hens I'd like to roast for tomorrow's dinner. I've done them
> before with a bread stuffing and we loved the hens but hated the stuffing.
> Does anybody have a tried and true stuffing such as a rice stuffing or
> something other than a bread stuffing?

No. Use bread. Just use a good stuffing/dressing recipe. This one
rocks. It might be a bit strong for a subtle bird like game hen,
though. You could use oysters instead of sausage, or red apples
instead of green; maybe add something a little citrusy like chunks of
peeled orange sections--or tangerines:

http://groups.google.com/group/rec.food.cooking/browse_frm/thread/f3a2ad2b2645d8b6/31a3678528192cc4?q=catherine's&rnum=1#31a367852819 2cc4

--Blair

On Tue 03 Jan 2006 08:46:47p, Thus Spake Zarathustra, or was it Blair P.
Houghton?

>
> Audrey wrote:
>> I have game hens I'd like to roast for tomorrow's dinner. I've done
>> them before with a bread stuffing and we loved the hens but hated the
>> stuffing. Does anybody have a tried and true stuffing such as a rice
>> stuffing or something other than a bread stuffing?
>
> No. Use bread. Just use a good stuffing/dressing recipe. This one
> rocks. It might be a bit strong for a subtle bird like game hen,
> though. You could use oysters instead of sausage, or red apples
> instead of green; maybe add something a little citrusy like chunks of
> peeled orange sections--or tangerines:
>
> http://groups.google.com/group/rec.f...thread/f3a2ad2
> b2645d8b6/31a3678528192cc4?q=catherine's&rnum=1#31a367852819 2cc4

The following mixture came from a recipe card collection I bought back in the
late 1950s. It was listed specifically for cornish game hem. It's
different, but quite tasty.

stale poundcake
unsalted butter
dried apricots
pecan halves
Grand Marnier

Cover apricots with cold water and soak overnight. Next day, simmer gently
until just tender. Drain, cool, and chop. Set aside. Break pecan halves
into quarters and saute in butter until just beginning to brown. Sprinkle
lightly with salt and drain. Set aside. Crumble poundcake into large small
pieces approximately 1/2" in size. Saute in butter until just beginning to
brown. Remove from heat and cool. Toss together the poundcake pieces,
pecans, and apricots, mixing gently. Sprinkle to taste with Grand Marnier.
Stuff cavities of hens with mixture and close opening. Roast as usual.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"Audrey" > wrote in message
k.net...
>I have game hens I'd like to roast for tomorrow's dinner. I've done them
>before with a bread stuffing and we loved the hens but hated the stuffing.
>Does anybody have a tried and true stuffing such as a rice stuffing or
>something other than a bread stuffing? The roasting recipe I use is the
>following:
>
>
> * Exported from MasterCook *
>
> Roast Stuffed Cornish Game Hens
>
> Recipe By :
> Serving Size : 6 Preparation Time :0:00
> Categories : Chicken Company
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 cups kosher OR
> 1 cup table salt
> 6 Cornish game hens trimmed of extra fat -- rinsed
> well
> 1 recipe stuffing -- heated until very hot
> 6 tablespoons balsamic vinegar
> 3 tablespoons olive oil
> 1/4 cup dry vermouth or white wine
>
> Dissolve salt in 5 quarts cold water in small clean bucket or large bowl.
> Add hens breast side down; refrigerate 2 to 3 hours. Remove, rinse
> thoroughly, pat dry, and prick skin all over breast and legs with point of
> a paring knife.
>
> Adjust oven rack to middle position and heat oven to 400 degrees. Whisk
> balsamic vinegar and oil in small bowl; set aside. Spoon 1/2 cup hot
> stuffing into cavity of each hen; tie its legs together with 6-inch piece
> of kitchen twine. Leaving as much space as possible between each bird,
> arrange them breast side down and wings facing out, on large (at least
> 19-by-13-inch) wire rack, set over equally large roasting or jelly-roll
> pan. Roast until backs are golden brown, about 25 minutes. Remove pan from
> oven, brush bird backs with vinegar and oil glaze (reblending before each
> bird), turn hens breast side up and wings facing out, and brush breast and
> leg area with additional glaze. Returned pan to oven, add 1 cup water,
> roast until meat thermometer inserted into the stuffed cavity registers
> about 150 degrees, about 15 to 20 minutes longer. Remove pan from oven
> again, brush birds with reblended glaze, return pan to oven, add another
> 1/2 cup water to pan and increase oven temperature to 450 degrees. Roast
> until birds are spotty brown and cavity registers 160 degrees, 5 to 10
> minutes longer, depending on bird size. Remove birds from oven, brush with
> remaining glaze, and rest for 10 minutes.
>
> Meanwhile, pour hen jus from roasting pan into small saucepan, spoon off
> excess fat, add vermouth or wine, and simmer over medium-high heat until
> flavors blend, 2 to 3 minutes. Drizzle about 1/4 cup sauce over each hen
> and serve, passing remaining sauce separately.
> Brining the birds breast side down ensures that the meatiest portions are
> fully submerged. Pouring a little water into the roasting pan at the 25
> minute mark, once the birds have been turned, both prevents them from
> smoking during cooking and makes instant jus, eliminating the need to
> deglaze the pan over two burners. To enrich the flavor of the jus to use
> as a sauce, pour it into a small saucepan, spoon off the fat that collects
> on the surface, and simmer it with a little vermouth or white wine.
> Serves 6
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 62 Calories; 7g Fat (93.9% calories
> from fat); 0g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol;
> 18604mg Sodium. Exchanges: 0 Fruit; 1 1/2 Fat.
>
> NOTES : Followed this recipe carefully with 2 game hens and it turned out
> GREAT! The chickens were moist, even the breast meat, and the sauce was
> surprisingly good. I used a bread stuffing which was a mistake. Next
> time I make them I either will stuff them with a rice type stuffing or
> I'll roast them unstuffed and serve a starch dish on the side. We each
> only ate half a hen so had a plenty of leftovers.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0
>
>
Thanks everybody for your replies. Hopefully I'll put together something
tasty but lets the taste of the hen shine through.