Delia's Cornish Game Hens (Or Chicken and Rice)

This is my great-aunt Delia's famous New Year's Day main dish, with notes for a cheaper version that my mom made most Sundays. It is so good that my sibs and I would fight (literally) over the last bits of rice clinging to the pan! Don't be tempted to replace the butter with margarine--this is a holiday meal, after all, and you just don't skimp for holidays! Also, don't forget to dry the poultry. If you don't, the butter won't stick to the skin and help crisp and flavor it. Oh, and canned mushrooms work fine instead of fresh.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 3  Cornish hens (or one chicken, in pieces, skin on)
• 1⁄2 cup butter
• 2  cups rice
• 4  cups chicken broth
• 1  onion, chopped
• 2  stalks celery, chopped
• 4  ounces mushrooms, sliced
• 1  green pepper, chopped (optional)
•  poultry seasoning (optional)
•  salt
•  pepper

Directions

1. Chop onion, celery, and green pepper if using, then slice mushrooms.
2. Rinse hens or chicken pieces and pat dry.
3. In a 13x9 pan, mix rice, broth, and vegetables.
4. Arrange birds on top of the rice, settling them in a bit.
5. Melt butter, then drizzle over poultry and rice mixture, using all of it.
6. Sprinkle with poultry seasoning, salt and pepper, or any herbs of your choice.
7. Cover with foil and bake at 350 for about 45 minutes.
8. Remove foil and continue baking until poultry and rice tests done and skins are nicely browned.
9. Remove from oven and let cool ten to fifteen minutes before serving.