Roast Stuffed Cornish Hens | America's Test Kitchen

Ingredients

• 2 cups kosher salt or 1 cup table salt
• 6 (1¼- to 1½-pound) Cornish game hens , giblets removed, rinsed well
• 6 tablespoons balsamic vinegar
• 3 tablespoons olive oil
• ¼ cup dry vermouth or white wine
• 1 ounce dried porcini mushrooms
• 1¼ cups chicken stock or low-sodium chicken broth, plus extra as needed
• 1 cup wild rice blend
• 2 tablespoons butter
• 1 small onion , minced
• 1 small carrot , minced
• ½ celery rib , minced
• 4 ounces fresh shiitake mushrooms , stemmed and sliced thin
• 2 teaspoons minced fresh thyme
• 2 tablespoons minced fresh parsley