These birds are not as exotic as ravens, but they're elegant enough for this feast.
- Portion size 8 servings
- 1 tablespoon butter
- 1 small onion chopped
- 1 clove garlic minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon each salt and pepper
- 1 1/2 cup long-grain rice
- 3 cups chicken stock
- 3/4 cups dried cranberries
- 1/3 cup finely chopped celery
- 1/3 cup toasted hazelnuts chopped
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice
- 4 Cornish hens (each 1-1/4lb/625g)
- 1/2 cup frozen cranberry cocktail concentrate thawed
- 1/4 cup liquid honey
- 1 teaspoon each salt and pepper
In saucepan, melt butter over medium heat; add onion, garlic, thyme, salt and pepper. Cook, stirring, until softened, 3 minutes. Add rice; cook, stirring, for 1 minute.
Add stock; bring to boil. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
Add cranberries, celery, hazelnuts, parsley and lemon juice; with fork, toss to combine. Let cool.
Using kitchen shears or knife, cut wing tips off hens. Cut down each side of backbones; remove and reserve for stock. Trim off excess fat and skin; discard. Cut through centres of breastbones to divide in half.
On greased rimmed baking sheet, evenly space eight 3/4-cup (175 mL) mounds of rice mixture. Place hen halves, cut side down, over mounds; arrange so that breasts are touching baking sheet and legs are angled over rice.
Glaze: In bowl, stir together cranberry concentrate, honey, salt and pepper. Brush over hens. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Bake in 375°F (190°C) oven, basting twice with pan juices, until golden and juices run clear when thigh is pierced, 45 minutes.
Nutritional facts <b>Per serving:</b> about
- Sodium 737 mg
- Protein 28 g
- Calories 535.0
- Total fat 24 g
- Cholesterol 135 mg
- Saturated fat 6 g
- Total carbohydrate 52 g
- Iron 13.0
- Folate 6.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 18.0