BUST ANOTHER RHYME TIME

 Wild Rice Stuffed Cherry Glazed Game Hen

 

Game Hens 001 

Again with my friend, computer scribe
I feel the need to share my vibe.

Winter, spring, summer or fall
A big black book will tell it all.

Passed along through generations
To keep  intact our culinary creations.

So this time, a different yen
I really want to pen about Hen.

Red, yellow, orange and rust
Fall upon us, this one a must.

Though not the queen of the holiday scene
For autumn meals, it’s her right to preen.

Try hen dressed in regal attire
Turkeys can only wish to aspire.

Brown sugar, spice and cherries too
A bird such as this, I will not eschew.     
Cherry Preserves
Cherry Preserves
 
 Onions, parsley, celery, sage
This wench will surely take center stage.

Stuffed and baked and doused with sweet
A succulent dish my lips will meet.

Sweet and savory, a perfect combo.
Makes me want to do the mambo.

 

Wild Rice Stuffed Cherry Glazed Game Hens

4 Cornish Game Hens (giblets removed)

2 Cups Wild Rice

1/4 Cup Fresh Sage Leaves

2 Stocks of Celery (chopped finely)

5 Green Onions (chopped finely)

1 Cup Italian Parsley (chopped finely)

1/4 Cup Brown Sugar

2 Cups Apricot Nectar

1/2 Cup Cherry Preserves

Extra Virgin Olive Oil

2 Tablespoons Butter

Coarse Salt

Coarse Pepper

Cook the wild rice according to the directions on the bag. For this dish, it is best to use chicken broth as your liquid for the rice.  While the rice is cooking, clean your hens, cut off the wing tips and refrigerate them.

Preheat your oven to 350 degrees.  In a pan lined with olive oil, sautee the celery, onions, parsley and 3 leaves of sage for about 5 minutes or until the celery is tender.  Set aside.

In a pot, add the apricot nectar and brown sugar and cook on low until sugar has dissolved.

Once the rice is ready, combine it with the celery, onions, parsley and sage mixture.

Take the hens out of the refrigerator and salt and pepper the inside cavities. Fill them to overflowing with the rice mixture and place them into an olive oil coated roasting pan.  Place two sage leaves on each hen.  As the cavity of the hen is not big, you will not be able to use all of the rice.  Save the rest so you can serve more on each guest’s plate.  You can truss the hens if you wish, but they will stay intact if you choose not to do so.  Smear the hens with butter to make them crispy and golden as they cook. 

Apricot Nectar and Brown Sugar
Apricot Nectar and Brown Sugar

Cover the roasting pan and cook for 1 hour basting every 20 minutes with the apricot and brown sugar mixture. After the hens have had time to cook down, there may be too much liquid in your pan.  Pour some out but always leave a little to spoon over your hens before serving.  After 1 hour, brush on the cherry preserves.  Be very generous.  Cook for another 30 minutes, 20 covered and the last ten minutes uncovered.  Broil the hens for a few moments for perfect caramelized cherry hens.  Enjoy!

                                          

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