Cornish Hens

Name: Cornish Hens
Ingredients: 1 (6 oz.) pkg. long grain and wild rice mix or yellow rice mix; 1 chicken bouillon cube; 4 (1 to 1 1/2 lb.) Cornish hens or 2 fryers; 1/2 c. chopped onion; 1/2 c. chopped celery; 1/4 lb. fresh mushrooms, sliced; 1 Tbsp. margarine, melted; 1 tsp. grated lemon rind; 1 tsp. poultry seasoning (optional); 1/4 c. vegetable oil; 1/4 c. lemon juice; 1/2 tsp. garlic salt; 2 Tbsp. soy sauce; 1 tsp. paprika; dash of white pepper

15 ingredients

1 steps

Ingredients

1 (6 oz.) pkg. long grain and wild rice mix or yellow rice mix
1 chicken bouillon cube
4 (1 to 1 1/2 lb.) Cornish hens or 2 fryers
1/2 c. chopped onion
1/2 c. chopped celery
1/4 lb. fresh mushrooms, sliced
1 Tbsp. margarine, melted
1 tsp. grated lemon rind
1 tsp. poultry seasoning (optional)
1/4 c. vegetable oil
1/4 c. lemon juice
1/2 tsp. garlic salt
2 Tbsp. soy sauce
1 tsp. paprika
dash of white pepper

Directions

1

Cook rice by directions, adding bouillon cube with rice and seasoning envelope. Remove giblets from hens and reserve for another use. Rinse hens with cold water and pat dry. Saute onion and celery in oleo; add mushrooms and cook 1 to 2 minutes. Combine rice, vegetables, lemon rind and poultry seasoning, stirring well. Stuff hens lightly with rice mixture. Close cavity. Combine next 6 ingredients, stirring well. Brush hens with soy sauce mixture and place breast side up in pan. Bake at 325° for 1 1/4 to 1 1/2 hours. Baste often with soy sauce mixture.