Prep 15 mins
Cook 1 hr 15 mins
This recipe makes a nice dinner and is from The Pillsbury Family Kitchens' Cookbook. I use 1 can (10 3/4 ounces) chicken broth and enough water to make 2 cups (and heat it in microwave) in place of water and bouillon cubes. This recipe can also be used with quartered or cut up frying chicken. I have only made it with the cornish hens.
- 3 Cornish hens (12 to 16 ounces each)
- 6 ounces white and wild rice mix
- 2 tablespoons onions, chopped
- 1 stalk celery, chopped
- 4 ounces mushroom stems and pieces, drained
- 2 cups water
- 3 chicken bouillon cubes
- 2 tablespoons butter
- 2 tablespoons honey, divided
- Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
- Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
- In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
- Heat water and dissolve bouillon; stir into rice mixture.
- Dot with butter.
- Place game hens cut side down over rice.
- Brush with 1 tablespoon honey.
- Sprinkle with salt.
- Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
- Bake uncovered for 30 minutes longer or until tender and brown.
I made this recipe with undiluted chicken broth and fresh mushrooms, and it turned out very well, if a little soupy. My six year-old son, who professes to hate both onions and mushrooms, gobbled the rice and asked for more! I found it much easier to baste the birds with the honey after heating it in the microwave for 15 seconds. Next time, I will use a little less broth, and perhaps quarter the birds before baking them.