California Farm Wild Rice Sage Stuffed Cornish Hens

Name: California Farm Wild Rice Sage Stuffed Cornish Hens
Total time: 3600 s
Yield: 2 people, 2 hens, 4 dinners
Cuisine: American
Ingredients: For the hens:; 2 whole cornish hens, 1 1/4 pound each; 3 cups water with 3 chicken bouillion cubes, or; 3 cups chicken broth; For the stuffing:; 1/2 cup native wild rice; 1/2 cup basmati rice; 1/2 cup california raisins; 2 cups bouillion from the cornish hens; 2 Tbs chopped fresh sage leaves; 1/2 cup diced mild shallot; Make the jelly coating:; Left over chicken broth; 2 Tbs maple syrup; Tbs corn starch dissolved in 2 Tbs cold water; Make the dough crusts:; 1/2 cup cake flour; 1 Tbs baking powder; 2 Fresh farm eggs; 2 Tbs olive oil; 2 Tbs lemon juice

Hobby Horseman @HobbyHorseman

California, United States

Cornish hens are young and most tender, but bland. The special flavors and aromas of native wild rice pilaf and sage are stuffed in this crust baked whole cornish hen, making them taste like quail or pheasant delicacies.

A cornish hen is a small bird, slightly over one pound each, a cross between a cornish heritage breed and a plymouth rock chicken, bred for their tender breast meat. The wild rice and sage and raisins give flavor to the breast meat, the crust locks in the juiciness.

Serve on bed of wild rice pilaf, recipe below.

Hobby Horseman @HobbyHorseman

California, United States

Serve on bed of wild rice pilaf, recipe below.

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Ingredients

1 hour

2 people, 2 hens, 4 dinners

For the hens:
2whole cornish hens, 1 1/4 pound each
3 cupswater with 3 chicken bouillion cubes, or
3 cupschicken broth
For the stuffing:
1/2 cupnative wild rice
1/2 cupbasmati rice
1/2 cupcalifornia raisins
2 cupsbouillion from the cornish hens
2 Tbschopped fresh sage leaves
1/2 cupdiced mild shallot
Make the jelly coating:
Left over chicken broth
2 Tbsmaple syrup
Tbscorn starch dissolved in 2 Tbs cold water
Make the dough crusts:
1/2 cupcake flour
1 Tbsbaking powder
2Fresh farm eggs
2 Tbsolive oil
2 Tbslemon juice
Equipment: dutch oven, roasting pan
Cost: 2 cornish hens $9, wild rice $2, other $1, $3 per dinner

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Steps

1 hour

1

Rinse wild rice under cold water in sieve, drain.
2

Poach room temperature whole cornish hens in 3 cups of water with 3 chicken bouillion cubes, half hour, set aside, drain. Bring wild rice, basmati rice, shallot, raisins, sage to boil in 2 cups of cornish hen broth, cover with lid, simmer 45 minutes till fluffy and wild rice pilaf has absorbed the liquid broth.
3

Preheat oven to 450F degrees. Stuff cornish hens with wild rice pilaf mix, breasts down. Boil left over broth with dissolved corn starch and maple syrup till thick, brush over cornish hens. Knead crust dough from flour, baking powder, egg, olive oil and lemon juice. Roll out thin and wrap around cornish hens, fold seams of crusts under the breast bones. Bake breast down till crust is golden, usually 30 minutes.
4

Slice in half along the breastbone, Serve over bed of wild rice pilaf. Enjoy

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 07, 2023 13:14

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.