Stuffed Rock Cornish Game Hens With Rhubarb Sauce
- Ready In:
- 1hr 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 lbs Cornish hens
- salad oil
- 1 cup chopped onion
- 1 cup chopped celery
- 8 ounces herb seasoned stuffing mix
- 1 teaspoon salt
-
RHUBARB SAUCE
- 1 1⁄4 lbs rhubarb, cut up (or 2 cups frozen rhubarb)
- 1⁄2 cup water
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup sugar
directions
- Preheat oven to 375°F.
- Remove giblets and necks from hens. Rinse and drain well. Tuck neck skin of each hen under wings to secure it.
- In 10-inch skillet over medium heat, in 1/4 cup hot salad oil, cook onion and celery until golden, about 10 minutes. Meanwhile, prepare stuffing mix as label directs; stir into onion mixture. Lightly spoon mixture into hens. Tie legs and tail of each hen together.
- Brush hens generously with oil; sprinkle with salt. Place, breast side up, on rack in open roasting pan. Roast at 375°F for 1 1/4 hours or until a leg can be moved easily up and down.
- Meanwhile, prepare Rhubarb Sauce. In 2-quart saucepan over medium heat, heat rhubarb, water, salt and cinnamon to boiling; cover. Reduce heat to low; cook 5-8 minutes for until rhubarb is tender, stirring frequently. Stir in sugar. Baste hens frequently with sauce during last 30 minutes of roasting. Remove strings. Serve with remaining sauce.
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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.