RICE-STUFFED CORNISH HENS
"I found this recipe in a cookbook many years ago, and it's become one of my favorites," reports Gloria Leiding of Fairmont, Minnesota. "It's a nice change of pace from the usual beef or pork. These game hens always seem festive."
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms., Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with cooking spray. Melt remaining butter; brush half over hens., Cover and bake at 400° for 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.
Nutrition Facts : Calories 998 calories, Fat 68g fat (24g saturated fat), Cholesterol 386mg cholesterol, Sodium 1350mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 63g protein.
CORNISH HENS STUFFED WITH RICE
These moist golden hens are a tradition at our house on Christmas Eve. We think the spiced rice stuffing with cinnamon, sweet raisins and honey goes so well with the birds and makes the meal a special one. -Dorothy Anderson, Ottawa, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens., Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°.
Nutrition Facts : Calories 1073 calories, Fat 69g fat (24g saturated fat), Cholesterol 392mg cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 2g fiber), Protein 64g protein.
GAME HEN STUFFED WITH WILD RICE AND MUSHROOMS
This recipe isn't too difficult, but it looks like an expensive restaurant meal! It is the perfect way to fix up that pheasant, duck or even just a Cornish game hen from your local grocery store. This recipe is made with a Cornish game hen in mind, so if you are using a larger bird, you may want to adjust the amount of the ingredients.
Provided by Stephanie Teeter
Categories Meat and Poultry Recipes Chicken Cornish Hen Recipes
Time 2h
Yield 2
Number Of Ingredients 10
Steps:
- Bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. Reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. Replenish the water if necessary. Fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
- Preheat oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold the game hen.
- Heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. Stir the mushrooms and butter into the cooked rice.
- Sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. Lightly stuff the Cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. Slice 2 tablespoons of butter into small pats, and dot them around the bird.
- Bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 522.3 calories, Carbohydrate 34.3 g, Cholesterol 136.4 mg, Fat 34.4 g, Fiber 3.7 g, Protein 21.9 g, SaturatedFat 17.7 g, Sodium 213.6 mg, Sugar 2.6 g
CORNISH HENS WITH WILD RICE AND CELERY
Stuffed with a succulent combination of wild rice, mushrooms and dried cranberries, these golden hens are sure to become a special-occasion entree in your home. They're a wonderful change of pace from traditional turkey. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large saucepan coated with cooking spray, heat butter over medium heat. Add celery and mushrooms; cook until tender. Stir in rice; cook 1 minute longer. Stir in contents of rice seasoning packets, broth and water. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 5-6 minutes. Stir in water chestnuts, cranberries, onions and soy sauce. Stuff hens with rice mixture, or refrigerate and reheat it to serve with roasted hens., Place hens on a rack in a shallow roasting pan. Bake until juices run clear and a thermometer reads 170°, 50-60 minutes. Cut each hen in half lengthwise to serve.
Nutrition Facts : Calories 257 calories, Fat 7g fat (3g saturated fat), Cholesterol 123mg cholesterol, Sodium 564mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
STUFFED CORNISH HENS
This recipe combines long grain rice mix ,vegetables, and cream of mushroom soup to stuff cornish game hens. I got this recipe from a "make it from a mix" pamphlet, and was surprised by how good this is...like Thanksgiving, but easy enough to do everyday!
Provided by breezermom
Categories Poultry
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 9
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.
WILD RICE STUFFED CORNISH HENS
My mom prepares this impressive-looking entree for the holidays and for other "company's coming" occasions. The savory rice stuffing goes wonderfully with the moist golden hens and sweet apricot glaze. She is often asked for the recipe. -Becky Brunette, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring 5 cups water, bouillon and salt to a boil. Add wild rice. Reduce heat; cover and simmer for 20 minutes. Add long grain rice; cover and simmer 25-30 minutes longer or until rice is tender and water is absorbed., Meanwhile, in a large skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in rice mixture. Spoon about 3/4 cup stuffing into each hen. , Place remaining stuffing in a greased 2-qt. baking dish; cover and set aside. Place hens breast side up on a rack in shallow baking pan; tie drumsticks together. Bake, uncovered, at 350° for 40 minutes., In a small saucepan, bring preserves and remaining water to a boil. Pour over hens. Bake 25-35 minutes longer or until a thermometer reads 180° for hens and 165° for stuffing, basting occasionally. Place baking dish of stuffing in the oven for the last 35-40 minutes of hens' baking time.
Nutrition Facts : Fat 118 g fat (34 g saturated fat), Cholesterol 770 mg cholesterol, Sodium 1,595 mg sodium, Carbohydrate 95 g carbohydrate, Fiber 3 g fiber, Protein 139 g protein.
CORNISH GAME HENS WITH RICE STUFFING
My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.
Provided by MOMMYCOFFEY
Categories 100+ Everyday Cooking Recipes
Time 2h10m
Yield 4
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
- Preheat oven to 400 degrees F (200 degrees C).
- Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
- Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.
Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g
GLAZED CORNISH HENS WITH POMEGRANATE-RICE STUFFING
These pomegranate and orange glazed hens make a festive main course. Wild rice and herbs create a hearty stuffing spiced with cumin and ginger. Any extra rice can be layered between grape leaves and baked to serve alongside.
Provided by Food Network Kitchen
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mix the cinnamon, 4 teaspoons salt and 1/2 teaspoon pepper in a bowl; sprinkle all over the hens and inside the cavities. Place the hens on a rack set on a rimmed baking sheet and refrigerate, uncovered, at least 2 hours or overnight. Meanwhile, soak the grape leaves in water 1 hour.
- Bring the chicken broth and 2 cups water to a boil in a saucepan; add the rice blend and cook as the label directs. Drain and rinse under cold water.
- Preheat the oven to 400 degrees F. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the shallot, garlic, ginger and cumin and cook, stirring, until soft, about 3 minutes. Remove from the heat; add the cooked rice, pomegranate seeds, and chopped parsley and cilantro; toss to coat. Season with salt and pepper. Add the egg yolks and stir to combine.
- Make the glaze: Bring the orange juice and pomegranate molasses to a boil in a small skillet over medium heat. Cook until reduced by half, about 5 minutes. Remove from the heat and swirl in the remaining 2 tablespoons butter.
- Fill the cavity of each hen with about 1/2 cup of the rice mixture (reserve the rest); tie the legs together with twine. Roast 20 minutes, then brush with the pomegranate glaze. Continue roasting, glazing every 10 minutes, until a thermometer inserted into the thigh registers 165 degrees F to 170 degrees F, 1 hour to 1 hour, 10 minutes. (Rotate the hens halfway through cooking; if the skin gets too dark, cover loosely with foil.)
- Meanwhile, drain the grape leaves and pat dry. Use some of the leaves to line a 9-inch pie dish. Fill with the reserved rice mixture and drizzle with 2 tablespoons water. Cover with the remaining grape leaves, shiny side up, then cover with foil. (If you aren't using grape leaves, spoon the rice into a pie dish, sprinkle with water and cover with foil.) After the hens have roasted about 20 minutes, transfer the rice to the oven and cook until heated through, about 45 minutes.
- Transfer the hens to a platter and add some parsley and cilantro sprigs and pomegranate seeds. Peel the grape leaves off the top of the rice and serve alongside the hens.
CORNISH GAME HENS AND RICE BAKE
This recipe makes a nice dinner and is from The Pillsbury Family Kitchens' Cookbook. I use 1 can (10 3/4 ounces) chicken broth and enough water to make 2 cups (and heat it in microwave) in place of water and bouillon cubes. This recipe can also be used with quartered or cut up frying chicken. I have only made it with the cornish hens.
Provided by happynana
Categories Poultry
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
- Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
- In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
- Heat water and dissolve bouillon; stir into rice mixture.
- Dot with butter.
- Place game hens cut side down over rice.
- Brush with 1 tablespoon honey.
- Sprinkle with salt.
- Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
- Bake uncovered for 30 minutes longer or until tender and brown.
Nutrition Facts : Calories 462.4, Fat 12.7, SaturatedFat 5.4, Cholesterol 178.8, Sodium 855.7, Carbohydrate 43.5, Fiber 3.6, Sugar 11.2, Protein 43.5
WILD RICE STUFFED CORNISH GAME HENS WITH CARAWAY CREAM SAUCE
Make and share this Wild Rice Stuffed Cornish Game Hens With Caraway Cream Sauce recipe from Food.com.
Provided by Epi Curious
Categories Poultry
Time 2h
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Melt two tablespoons butter in nonstick saucepan. Saute mushrooms and scallions until soft, about 10 minutes. Add sausage and saute until done, about 3 minutes. Remove from pan and set mixture aside. Reduce heat to low, add chopped giblets, 1-3/4 cups broth, wild rice, wine and basil. Season with salt and pepper. Cook until liquid is absorbed, 25-40 minutes.
- Preheat oven to 375 degrees. Remove stuffing from heat and stir in half the mushroom mixture; set the remainder aside. Stuff hens with stuffing and brush them generously with melted butter. Roast 1-1/4 hours, basting frquently with butter.
- Sauce: Melt 1/4 cup butter in saucepan. Combine flour & caraway seed and whisk into butter. Cook until well blended, about 3 minutes. Add whipping cream and 1/2 cup chicken broth. Add 1 cup pan juices and cook several minutes; add reserved mixture and pass sauce with hens.
Nutrition Facts : Calories 1138.5, Fat 87.3, SaturatedFat 36.3, Cholesterol 458.9, Sodium 876.3, Carbohydrate 10.7, Fiber 1.4, Sugar 2.2, Protein 67.1
CORNISH HENS WITH WILD RICE
This recipe started out as my grandmother's. My mother added the mushroom soup and the green peppers...I added the cheddar cheese. I think this dish represents our region because so much wild rice is grown here.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine soup and milk. Cook over medium heat until smooth; stir in cheese. , Meanwhile, in a skillet, fry bacon until crisp. Remove bacon; crumble and set aside. In drippings, saute onion and green pepper until tender. Add to soup mixture along with wild rice; mix well. Pour into a greased 15x10x1-in. baking pan; top with bacon. Combine flour, salt, paprika and pepper in a heavy plastic bag; place one or two hens at a time in bag and shake to coat well. , In another skillet, Brown hens in oil on all sides. Arrange on top of rice mixture. Bake, uncovered, at 350° for 45 minutes or until meat is tender. Sprinkle with parsley.
Nutrition Facts :
STUFFED CORNISH GAME HENS WITH ORANGE SAUCE
I like this recipe because it not only tastes delicious, and makes a beautiful presentation, but is quick and easy to put together. You don't have to be an experienced gourmet chef to serve your family these special little birds.
Provided by Geema
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Saute the chopped onions in the tablespoon of butter until soft.
- Mix rice, onions, apple, raisins and poultry seasoning together in a small bowl.
- Season the cornish hens well inside and out with salt and pepper.
- Place 1/2 cup stuffing into each hen cavity.
- Brush hens liberally with melted butter.
- Place hens, breast side up in a shallow baking pan.
- Cook for about 45 minutes depending on the size of the hens, basting once during the roasting time.
- Make Sauce: In small saucepan, cook the orange juice, brown sugar and butter until thickened, stirring frequently.
CORNISH HEN AND DIRTY RICE SAUSAGE STUFFING
Provided by Food Network
Time 1h40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- In a large saute pan, heat olive oil. Add onions and green pepper and saute. Add sausage meat and cook for about 5 minutes. Add livers and gizzards and cook for an additional 5 minutes. Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
- Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.
CORNISH GAME HENS WITH WILD RICE STUFFING
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
- Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.
STUFFED CORNISH HENS WITH PORT SAUCE
Steps:
- Make stuffing:
- In a fine sieve rinse rice well. In a 1 1/2-quart saucepan bring 2 cups water to a boil with rice and salt and simmer, covered, 45 to 50 minutes, or until rice is tender. Drain rice in sieve.
- While rice is simmering, separately chop fine onion, tomatoes, shallot, and parsley. Remove and discard casings from sausages and in a 12-inch non-stick skillet cook sausages in oil over moderate heat, stirring and breaking up lumps, until no longer pink. Add onion, tomatoes, and shallot and cook, stirring, until onion is softened. Stir in rice and parsley and season with salt and pepper. Cool stuffing completely. (Stuffing may be made 1 day ahead and chilled, covered.)
- Preheat oven to 350° F and butter a 1-quart baking dish.
- Rinse Cornish hens inside and out and pat dry. Season hens inside and out with salt and pepper and fill cavities with some of stuffing. Tie ends of drumsticks of each hen together with kitchen string and transfer remaining stuffing to baking dish.
- In cleaned non-stick skillet heat butter over moderately high heat until foam subsides and brown hens on all sides. Arrange hens on a rack set in a flameproof roasting pan and add 3/4 cup each of Port and broth. Roast hens in upper third of oven, basting every 15 minutes, 50 to 55 minutes total, or until a thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° F.
- During last 30 minutes of roasting hens, add 1/4 cup broth to stuffing in dish and bake, covered, in lower third of oven 30 minutes.
- Transfer hens to a cutting board and let stand 15 minutes. Remove rack from pan and add remaining 1/4 cup Port. On top of stove deglaze pan over moderately high heat, scraping up brown bits, and transfer liquid to a 1-quart saucepan. Boil liquid until reduced to a glaze and add remaining cup broth. Bring broth to a simmer.
- In a small bowl stir together arrowroot and 2 tablespoons water and whisk into broth. Reduce heat to low and cook, whisking, until slightly thickened (do not let boil). Season with salt and pepper. Discard string from hens and with a sharp knife halve hens lengthwise.
- Arrange 1 hen half and some baked stuffing from dish on each of 4 plates and drizzle with sauce.
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- Bring 2 cups of water to a boil in a sauce pan, add rinsed rice and salt and bring back to a boil, and put the lid on the pan. Turn down to a low simmer and cook for 40 minutes. Then uncover and remove the pan from the heat.
- In a large saute pan over medium heat, add 3 tablespoons of olive oil. Add chopped onions and celery, 1/2 teaspoon salt and pepper and saute for 8-9 minutes.
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5/5 (1)Calories 556 per servingServings 4
- To prepare stuffing, bring 3 cups broth to a boil in a medium saucepan. Add wild rice; cover, reduce heat, and simmer 50 minutes or until tender. Drain, and set aside.
- Melt margarine in a large nonstick skillet over medium heat. Add onion, celery, and chopped fennel; sauté 10 minutes or until tender. Stir in rice, chopped apricots, and next 4 ingredients (chopped apricots through pepper). Remove from heat.
- To prepare glazed hens, remove and discard giblets and necks from hens. Rinse hens with cold water, and pat dry. Remove skin, and trim excess fat. Split hens in half lengthwise. Spoon 4 (1-cup) mounds of wild rice stuffing into a shallow roasting pan coated with cooking spray. Place hen halves, meaty sides up, on top of mounds. Combine 1/4 cup orange juice and apricot preserves in a small bowl. Spoon 1 1/2 tablespoons orange juice mixture over each hen half. Bake at 400° for 40 minutes or until juices run clear.
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4/5 Total Time 2 hrs 30 minsServings 4
- Preheat the oven to 350°. In a heatproof bowl, cover the dried porcini with the boiling water and let stand until the mushrooms are softened, about 15 minutes.
- Meanwhile, in a medium saucepan, bring the chicken stock to a boil. Add the rice and simmer over moderate heat until al dente, about 10 minutes. Drain the rice; reserve the broth in a covered container in the refrigerator.
- In the same saucepan, melt 3 tablespoons of the butter. Add the onion, celery and celery leaves and cook over moderate heat, stirring occasionally, until softened, about 7 minutes. Drain the porcini, reserving the soaking liquid. Coarsely chop the porcini. Add them to the saucepan and cook for 3 minutes. Remove from the heat. Pour in 1/4cup of the mushroom-soaking liquid; reserve the rest. Add the rice to the saucepan along with the cheese, season with salt and pepper and stir well.
- Put the Cornish hens in a medium flameproof roasting pan. Stuff the cavities with the rice; you will have about 1 cup of stuffing left over. Wrap the remaining rice in a foil packet. Spread the 1 tablespoon of softened butter over both hens' breasts and legs and season the hens inside and out with salt and pepper.
GLAZED CORNISH HENS WITH WILD RICE STUFFING - MYRECIPES
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- Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add onion and celery; cook, stirring often, until onion is tender, about 5 minutes. Add garlic and cook, stirring constantly, for 1 minute. Stir in rice; cook, stirring constantly, for 1 minute. Stir in chicken broth and bring to a boil. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 1 hour and 5 minutes. Stir in grapes, chopped thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer to a bowl; let cool for 15 minutes.
- Preheat oven to 425°F. Place a wire rack in a foil-lined large rimmed baking sheet; coat rack with cooking spray. Stuff warm rice mixture into cavities of hens; tie ends of legs together with kitchen twine and tuck wing tips under. Place hens breast-side up on rack. Rub with remaining 2 tablespoons butter and sprinkle with remaining 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Bake until golden brown and a thermometer inserted into thigh registers 160°F, about 35 minutes.
- Meanwhile, combine vinegar, honey and thyme sprig in a small saucepan; bring to a boil over medium-high heat. Boil, stirring occasionally, until mixture is syrupy and reduced to about 1/4 cup, 7 to 8 minutes. Discard thyme sprig.
- After hens have baked for 35 minutes, brush with vinegar mixture. Continue baking until hens are deeply browned and a thermometer inserted into thigh registers 165°F, about 10 minutes. (Shield hens with foil if needed to prevent excessive browning.) Remove from oven and let stand for 10 minutes. Split hens in half lengthwise; serve immediately.
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- Combine wild rice, apricots, cranberries, almonds, and veggies in a medium-size bowl. Set aside.
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- Melt butter in a skillet until foaming subsides. Add onions and celery and cook until softened, about 5 minutes. Add pecans, sage, thyme, and 1/4 teaspoon each kosher salt and pepper. Cook for about 3 more minutes, until pecans are fragrant.
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