Ingredients
2
cups seedless green grapes
1/4
cup butter
3
Rock Cornish hens (about 1 lb each)
1
tablespoon Gold Medal™ all-purpose flour
1 1/3
cups sweet white wine
1/2
cup fresh orange juice
1
cup apple jelly
1 1/2
teaspoons salt
1/2
teaspoon pepper
1/4
cup butter
1 1/2
cups finely chopped celery stalk and leaves
1/2
cup chopped onion (1 medium)
2 1/4
cups water
3/4
cup fresh orange juice
1 1/2
cups uncooked long-grain rice
1/2
teaspoon salt
1
tablespoon grated orange peel
Preparation
Heat oven to 450°F. Spray large roasting pan with cooking spray. Spread grapes in roasting pan.
In 12-inch skillet, melt 1/4 cup butter over medium heat. Add hens; cook 8 minutes, turning once. Place hens on top of grapes in roasting pan. Reserve 1 tablespoon drippings in skillet. Stir flour into drippings with whisk until smooth. Gradually stir in wine, 1/2 cup orange juice, the apple jelly and 1 teaspoon of the salt. Cook over medium-high heat, stirring constantly, until jelly is melted and sauce is reduced to 2 cups. Remove from heat; reserve 1 1/4 cups sauce for serving.
Sprinkle hens with pepper and remaining 1/2 teaspoon salt; brush with 1/4 cup remaining sauce.
Roast uncovered on bottom oven rack 40 minutes, brushing hens twice with 1/4 cup sauce, until juice of hens is clear when thickest part is cut to bone (at least 165°F). Cover; let stand 10 minutes.
Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium-high heat. Cook celery and onion in butter 3 minutes, stirring occasionally, until tender. Stir in water and 3/4 cup orange juice. Heat to boiling; stir in rice and 1/2 teaspoon salt. Return to boiling; reduce heat to low. Cover; simmer 20 minutes or until liquid is absorbed and rice is tender. Remove from heat. Stir in orange peel; fluff rice with fork.
Arrange rice, grapes and hens on serving platter or individual plates. Serve with reserved 1 1/4 cups sauce.
