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Whole Stuffed Game Hens With Apricot Sauce

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“From the book, Heart of the Palms”
READY IN:
2hrs 25mins
SERVES:
5-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown rice in 2 t butter.
  2. Add boiling water and cook 15 or until rice is tender.
  3. Saute mushrooms in remaining 1 t butter.
  4. Add to rice.
  5. Stir in 1 t soy sauce and 1 t salt.
  6. Add celery, onion, parsley, orange rind, ginger, and 1/4 t pepper.
  7. Rub body and neck cavities of game hens with the remaining 1 t soy sauce.
  8. Fill hens with rice mixture.
  9. Lace tightly with strong cord.
  10. Rub skin with 1/2 t salt, 1/4 t pepper, accent and paprika.
  11. Place hens breast side up in a 14.5x10.5" roasting pan.
  12. Bake at 350 for 2 hours, basting with sauce every 20 minutes.
  13. Serve with apricot sauce.
  14. For Apricot Sauce:
  15. Cover giblets and necks with water in a saucepan.
  16. Cook until tender.
  17. Reserve 1 and 1/2 c broth.
  18. Add cornstarch to a small amount of broth, stirring until smooth.
  19. Add sugar, apricots, soy sauce, and remaining broth.
  20. Spoon over prepared game hens.

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