Bourbon Glazed Cornish Hens
This is a great recipe for just two as an alternative to cooking off a big turkey! They’re stuffed with a crunchy wild rice stuffing so you still have all the makings of that holiday dinner without all the leftovers in the frig. With all that there is to do this week, I am going to get my butt off the computer more and get to work in the kitchen, prepping for the big meal. I do have to run out tomorrow and get my license renewed or I won’t be driving for awhile, don’t know what I was thinking, leaving it to the last minute, getting senile!
- 4 Cornish Hens
- ½ cup chopped onions
- 1 cup butter
- 2-1/4 cups cooked wild rice
- ⅓ cup chopped toasted walnuts
- Salt to taste
- ¼ teas thyme
- ⅛ teas pepper
- ¼ cup bourbon
- 4 tbsp red currant jelly, melted
- Saute onions in 2 tablespoons of butter until transparent in color; mix with rice.
- Add the walnuts, salt, thyme and ¼ teaspoon of butter and mix well.
- Stuff hens and place in a shallow baking pan, breast side up.
- Melt a ¼ cup of butter, salt to taste and pepper; pour over the hens.
- Melt remaining butter and add the bourbon.
- Bake in a 425 degree oven for 20 minutes, basting three times during the said time with the bourbon mixture.
- Reduce heat to 350 degree and cook for another 30 minutes, basting every 15 minutes.
- Turn hens over, baste and cook for another 15 minutes.
- If liquid evaporates during the cooking time, add ½ cup of chicken broth to pan.
- Turn hens once more, top with the jelly and cook for 30 more minutes or until hens test done.
Although I will be baking off a turkey, we do enjoy these little hens for a nice Sunday dinner on occasion……enjoy!