Roast Stuffed Cornish Hens for Two | America's Test Kitchen

Ingredients

• 1/3 cup table salt for brining
• 2 (1¼ to 1½-pound) Cornish game hens , giblets discarded
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 4 teaspoons dry vermouth or white wine
• 1/3 ounce dried porcini mushrooms , rinsed
• 1/2 cup chicken stock , plus extra as needed
• 1/3 cup wild rice
• 2 teaspoons butter
• 3 tablespoons minced onion
• 1½ tablespoons minced carrot
• 1½ tablespoons minced celery
• 1½ ounces fresh shiitake mushrooms , stemmed and sliced thin
• ⅔ teaspoon minced fresh thyme leaves
• 2 teaspoons minced fresh parsley leaves