Stuffed Cornish Game Hens

Description
Makes 6 servings

Ingredients

 * 6 rock cornish hens (16 to 18 ounces EACH)
 * 1/4 cup butter or margarine, divided
 * Salt
 * Ground black pepper
 * 3 cups water
 * 1/2 cup chopped celery with leaves
 * 1 onion, quartered
 * 1 bay leaf
 * dash sage
 * dash rosemary
 * dash marjoram
 * 1/2 cup chopped onion
 * 1 cup sliced fresh mushrooms
 * 1 cup uncooked rice
 * 1/4 cup honey
 * 2 tablespoons dry sherry
 * 1 tablespoon Dijon mustard

Directions
Remove giblets and necks from hens. Rinse hens in cold running water; pat dry. Rub outside of hens with 2 tablespoons butter, melted. Sprinkle lightly inside and out with salt and pepper. Cover loosely and refrigerate.

Combine giblets, necks, celery, onion quarters, bay leaf, sage, rosemary, marjoram, salt and pepper in saucepan. Cook until tender, about 1 hour. Strain broth; chop giblets and necks (skin removed); set aside.

In 2- to 3-quart saucepan, cook onion and mushrooms in remaining 2 tablespoons butter until onion is soft but not brown. Add rice, reserved giblets, and 2 cups of broth. Bring to a boil; stir once or twice. Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed. Add salt and pepper to taste.

Lightly stuff hens with rice mixture. Pull neck skin to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail. Place hens, breast side up, on rack in shallow baking pan. Cover loosely with foil and roast at 375 degrees.