Here's a variation on the traditional Sunday roast! Poussin (young chickens) are stuffed with almonds and wild rice before roasting.
Used different ingredients. This was a great recipe. My boyfriend, who had never tried cornish game hen even liked it. I did the following: Added a tbsp. each of mushroom & celery & 1/8 tsp. of garlic (in jar). Also threw in ½ tsp. fresh rosemary leaves in step 1. Added pepper, garlic powder, onion powder, lemon pepper, & poultry seasoning in step 3. Turned heat down to 180 degrees 15 minutes after start. At step 4, I added ½ cup chicken stock (for 2 servings). Served with additional rice, steamed broccoli, & green beans with butter, salt, & pepper. - 29 Sep 2008
Something else. The hens turned out pretty good. I added mushrooms, onion, celery to white rice as well as the chicken stock. I also added seasoned rice and chicken with a little poultry season, salt and pepper. I basted the hens with more stock after the first 1/2 hour and each 1/2 hour after. The rice was very tasty and the hens were juicy and flavourful. I saved the leftovers and made rice muchroom soup. Turned out great. - 29 Sep 2008
Something else. I used this recipe for my 2 year annniversary. As a beginning cook I found this recipe very easy to follow, and very delicious. My husband absolutely loved the cornish hens. A tip that I would give anyone that uses this recipe is to make sure the rice is cooked thoroughly before you stuff the hens, and make sure you do leave the skin on while baking; otherwise your hens will get dry. Overall I would say that this recipe was very good. A+ - 29 Sep 2008