Crispy skin, juicy meat, fragrant aromatic stuffing... what more could you want?
Roasted Cornish Hens with Jasmine Rice, Cherries and Pepitas
2 Cornish hens, trimmed of excess fat and rinsed
½ cup dried cherries
½ cup pepitas or pumpkin seeds
1 tsp vanilla
1 cinnamon stick, broken in half
2 cups of COOKED jasmine rice
4 bay leaves
salt and pepper
Season hens with salt and pepper and place 2 bay leaves into the cavity of each hen. Drizzle with olive oil and bake at 400 degrees for 45 minutes to 1 hour.
Remove hens from oven and let cool slightly. Drain off the liquid from the hens and RESERVE about ¼-1/2 cup.
Meanwhile combine the cooked rice, cherries, pumpkin seeds, vanilla nd cinnamon stick with ¼ cup of the roasted hen juices.
Fill each bird with the rice mixture after the hen’s have cooled enough to handle. Put the remaining rice into the baking dish, with the stuffed hens on top.
Return to the oven and bake at 400 degrees another 20-30 minutes.