Description Edit

Makes 6 servings

Ingredients Edit

Stuffing Edit

Directions Edit

  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 Edit

  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.
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