Ingredients
2
tablespoons orange juice
1/3
cup finely chopped onion
3
cups cooked brown or white rice
1/4
cup finely chopped crystallized ginger
3
tablespoons chopped fresh parsley or 1 tablespoon parsley flakes
1
teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1
tablespoon orange juice
3
Rock Cornish hens (about 1 1/2 pounds each)
1
to 2 tablespoons orange juice
Preparation
Heat oven to 350°. Heat 2 tablespoons orange juice to boiling in 2 1/2-quart saucepan over medium heat. Cook onion in orange juice, stirring occasionally, until crisp-tender. Stir in rice, ginger, parsley, thyme and 1 tablespoon orange juice.
Fill body cavity of each hen with rice mixture. Place hens, breast sides up, in ungreased rectangular baking dish, 13x9x2 inches. Brush with 1 to 2 teaspoons of the remaining orange juice. Bake uncovered 1 hour to 1 hour 10 minutes, brushing with some of remaining orange juice every 30 minutes, until thermometer reads 180° and juice of hens is no longer pink when center of thigh is cut.
Remove stuffing from hens. Cut hens in half along backbone and breastbone from tail to neck, using kitchen scissors.
