Stuffed Cornish Game Hens

Description
Makes 6 servings

Ingredients

 * 6 rock Cornish hens (16 to 18 ounces each)
 * ¼ cup butter or margarine, divided
 * salt
 * ground black pepper
 * 3 cups water
 * ½ cup chopped celery with leaves
 * 1 onion, quartered
 * 1 bay leaf
 * dash sage
 * dash rosemary
 * dash marjoram

Stuffing

 * ½ cup chopped onion
 * 1 cup sliced fresh mushrooms
 * 1 cup uncooked rice

Directions

 * 1) Remove giblets and necks from hens. Rinse hens in cold running water; pat dry.
 * 2) Rub outside of hens with 2 tablespoons butter, melted.
 * 3) Sprinkle lightly inside and out with salt and pepper. Cover loosely and refrigerate.
 * 4) 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.

Stuffing

 * 1) In 2- to 3-quart saucepan, cook onion and mushrooms in remaining 2 tablespoons butter until onion is soft but not brown.
 * 2) Add rice, reserved giblets, and 2 cups of broth. Bring to a boil; stir once or twice.
 * 3) Reduce heat, cover, and simmer 15 minutes or until rice is tender and liquid is absorbed.
 * 4) Add salt and pepper to taste.
 * 5) Lightly stuff hens with rice mixture.
 * 6) Pull neck skin to back of each hen. Twist wing tips under back, holding skin in place. Tie legs to tail.
 * 7) Place hens, breast side up, on rack in shallow baking pan. Cover loosely with foil and roast at 375°F.