Roast Stuffed Cornish Hens
Brine these little birds to deepen their flavor, then roast them at relatively high heat and brush them with a glaze to ensure good color.
Keywords
- Main Courses
- Game Birds
- Roasts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Mixing bowl
- Paring knife
- Microwave
- Plastic wrap
- Fine-mesh sieve
- Paper towel
- Saucepan
- Fork
- Skillet
- Butcher's twine
- Cooling rack
- Roasting pan
- Oven
- Whisk
- Instant-read thermometer
- Stove
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Spatula
- Kitchen towel
- Serving platter
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
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