Cream Cheese Stuffed Cornish Hens Clay Pot Food

STUFFED CORNISH HENS

Steps:

• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.
• Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce.

CREAM CHEESE STUFFED CORNISH HENS - CLAY POT

Steps:

• Soak clay pot, top and bottom, in cold water for 15 minutes.
• Drain.
• Rinse hens, pat dry; reserve giblets for another use.
• Sprinkle hens with salt, pepper and nutmeg.
• Mix herbs in cream cheese to taste.
• Place half of mixture inside each hen.
• Place hens, breast side up in cooker.
• Drizzle with margarine.
• Place cooker in cold oven.
• Set oven to 450 degrees.
• Bake until hens are tender and light brown, about 1 1/4 hours.
• Remove cover; bake about 10 more minutes, until brown. (Don't open frequently.).
• Serve with cooking juices over hens.

CORNISH GAME HENS WITH CHEESY RICE STUFFING

Steps:

• Melt butter in saucepan.
• Add rice, celery and onions, cook for 5-10 minutes.
• Add chicken broth, bring to boil.
• Cover and simmer on low for 20 minutes.
• Stir in mushrooms if using.
• Cool.
• Mix in cheddar cheese.
• Season birds with salt and pepper, then stuff. Place extra stuffing mixture in separate pan.
• Place breast side up on a rack in a pan. Cover with foil.
• Roast at 400 degrees for 30 minutes.
• Remove foil, and continue roasting for 45 minutes, or until done. Baste occasionally with butter.
• The extra stuffing is added covered during the last 45 minutes. Remove the cover the last 15 minutes.
• Enjoy!

STUFFED CORNISH HENS

Steps:

• Cook the rice according to package directions.
• In a small skillet, saute celery and onion in 1 tbsp butter until tender. Stir in the soup, mushrooms and prepared rice.
• Sprinkle the inside and outside of the game hens with salt and pepper. Stuff with the rice mixture. Place on a rack in a greased shallow roasting pan; cover with foil.
• Bake at 350 degrees for 40 minutes. Remove the foil. Melt the remaining butter; brush over the hens. Bake 25-35 minutes longer or until the juices run clear and a meat thermometer reads 180 degrees for the hens and 165 degrees for the stuffing.