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
Used different ingredients. Delicious! I made a few modifications to the recipe. I used a regular 2kg chicken, and added rosemary, oregano, and black pepper to the outside of the bird. I also substituted celery for the almonds in the stuffing (don't care for almonds) and added a clove of minced garlic. The stuffing is good enough to serve as a stand-alone side dish. This made a wonderful meal on a chilly autumn evening, thanks for posting it! - 29 Sep 2008