ressure cooker.
Brown the hens well on both sides.
hyme and rosemary sprigs. Brush hens with remaining olive oil and
s cool, place the Cornish hens into the brine and refrigerate
f liver and neck from hens, rinse hens and pat dry.
live oil all over the hens and season each with the
ing tips of the Cornish hens.
Split open, cutting through
Wash hens; glaze with diet margarine and orange marmalade. Place stuffed hens with rice in oven at 350\u00b0.
Cook rice mix according to package directions.
Cool.
Add remaining ingredients except hens.
Toss lightly to mix.
Salt inside of birds, then stuff lightly with mixture.
Truss.
Roast, breast-side up in shallow roasting pan in 375\u00b0
oven.
Baste occasionally with melted butter until golden brown and let joints move easily, about 1 1/4 hours.
ish. Top with game hens.
Mix 4 tablespoons fresh
immer sauce for 2 minutes. (Recipe may be prepared in advance
egrees C).
Lightly season hens with salt and black pepper
Sprinkle insides of hens with 1/4 teaspoon salt
inutes.
Drain.
Rinse hens, pat dry; reserve giblets for
0 minutes.
Place Cornish hens on a flat work surface
Hens -- Clean your hens, pat dry and set a
Cook rice according to package directions and stuff hens. Lightly salt and pepper hens.
In a saucepan, combine remaining ingredients.
Let bubble until thick.
Place hens in a roasting pan and cover tightly with foil.
Bake at 400\u00b0 for 1 to 1 1/2 hours, basting often with glaze.
Split hens down the middle to serve. Pass remaining sauce.
Excellent.
Serves 4 to 6.
side.
Prepare the game hens and stuffing: Melt butter in
Coat the hens with about 1/4 of the mushroom soup.
Mix the remaining mushroom soup with mushrooms, olives, zucchini, and garlic salt in a bowl. Stuff the mixture inside the hens. Arrange hens, breast sides up, in the slow cooker. Spoon any remaining soup mixture over the hens.
Cook the hens in the slow cooker on High for 4 hours.
eck (if included) and rinse hens with cold water. Pat dry
Prepare stuffing as directed on package.
Do not stuff hens until ready to roast.
Rinse hens with cold water.
Pat dry.
Rub neck and body cavities with salt and pepper.
Lightly stuff cavities with prepared stuffing.
Roast at 400\u00b0 for 1 hour.
Place any remaining stuffing in a small baking dish; bake at 400\u00b0 for 15 minutes.
(Meanwhile, heat orange juice and butter; baste hens frequently during the last 30 minutes of roasting.)