Roasted Rock Cornish Hens with Curry Stuffing

Name: Roasted Rock Cornish Hens with Curry Stuffing
Yield: 6–9 servings
Ingredients: 5 TB. butter; 21/2 tsp. curry powder; 1 medium onion, chopped; 1 tart apple such as a Granny Smith, cored, peeled, and chopped; 1/2 cup raisins; 3 cups cooked white rice; 2 tsp. fresh lemon juice; dash of cayenne pepper; 1/2 cup chopped almonds; 6 rock Cornish hens; salt and freshly ground black pepper to taste

From: The Complete Idiot's Guide to Cooking Basics

Servings: 6–9 servings

Save Recipe

Ronnie's Notes

This dish takes several steps and some time. It is a stunning dish for company, though, so you might want to save this one for special occasions. Serve it with a plain, steamed, or sautéed vegetable.

Tips: Kitchen Clue Serve the hens whole, or cut each in half and place the halves on a platter with the stuffing tucked beneath the meat.

Difficulty: Challenging

Ingredients

+ Shopping List

Scale Recipe

5 TB. butter
21/2 tsp. curry powder
1 medium onion, chopped
1 tart apple such as a Granny Smith, cored, peeled, and chopped
1/2 cup raisins
3 cups cooked white rice
2 tsp. fresh lemon juice
dash of cayenne pepper
1/2 cup chopped almonds
6 rock Cornish hens
salt and freshly ground black pepper to taste

Instructions

10 steps•0 completed

Tap times to set timers

of the butter with 1/2 tsp.

of the curry powder and set this mixture aside.

Melt the remaining butter in a skillet.

Add the onion, apple, and raisins and cook them over moderate heat for 3–.

Add the rice, lemon juice, remaining curry powder, cayenne pepper, and nuts; toss ingredients until they are well combined.

Remove the pan from the heat.

Let the stuffing cool in the refrigerator at least .

Wash the hens inside and out.

If giblets are packed inside, wash and roast them with the birds or freeze them for when you want to make stock.

(See the “Soups” recipe section for a stock recipe.)

Progress0%

Loading memories...