See Also: Stuffed Cornish Game Hens(recipes)
Simon (of Stackpole Elidor), John Allsebrook Simon, 1st Viscount(encyclopedia)
Cornish(dictionary)
Cornish pasty(dictionary)
Glazed Cornish Hens(recipes)
Braised Cornish Hens(recipes)
Cornish crab salad with gazpacho sauce(recipes)
Strawberry-Apricot Barbecue Cornish Hens(recipes)
Orange-Ginger Broiled Cornish Hens(recipes)
Honey-roast Cornish duckling with cabbage and smoked bacon(recipes)

Stuffed Cornish Game Hens (recipes) and (sh)


Stuffed Cornish Game Hens (recipes)




Yield: Makes 8 servings



Ingredients:



1cup chicken broth

3/4cup uncooked quick-Cooking couscous

1tablespoon butter

1/4cup finely chopped shallots

1/4cup diced celery

1/4cup golden raisins

1/4cup chopped dates

1/4cup toasted pine nuts

1teaspoon ground cumin

1/4teaspoon paprika

1/2teaspoon salt

1/4teaspoon black pepper

Nonstick Cooking spray

4Cornish game hens

2tablespoons olive oil

Salt and black pepper

3/4cup orange marmalade, thinned with 2 tablespoons water

Orange slices (optional)









Preparation:





1.Bring chicken broth to a boil in medium saucepan over medium heat. Remove from heat; stir in couscous. Let stand, covered, 5 minutes. Transfer couscous to large bowl; fluff with fork and set aside.2.In same saucepan, melt butter over medium heat. Add shallots and celery; cook, stirring frequently, until onion softens and begins to turn golden. Remove from heat; stir in raisins, dates, pine nuts, cumin, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper.3.Add shallot mixture to couscous and stir until well incorporated. Let cool 10 minutes.4.Preheat oven to 450°F. Spray 11X7-inch Baking pan with nonstick Cooking spray. Fill hens with stuffing; place on pan. Lightly coat outside of hens with olive oil; season with salt and pepper.5.Roast hens 25 minutes. Reduce heat to 350° and continue to roast until hens are golden brown and juices run clear when pierced with a knife, about 25 minutes. Brush hens with marmalade during last 10 minutes of roasting. Transfer hens to large serving platter and garnish with orange slices, if desired.









Nutritional Information:







Serving Size:







Sodium

297 mg







Protein

33 g







Fiber

3 g







Carbohydrate

41 g







Cholesterol

176 mg







Saturated Fat

8 g







Total Fat

30 g







Calories from Fat

47 %







Calories

563









Dietary Exchange:







Meat

5







Fruit

1/2







Starch

1







Fat

4











(sh)