- 3 tablespoons butter or margarine, divided
- 1/2 cup chopped onion
- 1/2 cup sliced celery
- 1 package (4 1/3 ounces) long grain and wild rice mix
- 1 cup chicken broth or water
- 2/3 cup orange juice
- 1/2 cup raisins
- 1 teaspoon dried tarragon
- 4 Cornish game hens, about 1 1/4 pounds each, thawed if frozen
- 1/2 teaspoon each salt and pepper
- 1/2 cup plus 2 tablespoons apricot jam, divided
- 2 tablespoons orange-flavored liqueur or thawed orange juice concentrate
- 1/2 cup dry white wine
In a large saucepan melt 1 tablespoon of the butter over medium heat; add onion and celery. Cook and stir 2 minutes. Add rice mix with contents of seasoning packet, broth, juice, raisins and tarragon; bring to boil, cover, reduce heat and simmer about 25 minutes until rice is tender. Cool slightly.
Preheat oven to 350 degrees. Rinse hens; pat dry with paper towels. Stuff with rice mixture, dividing equally. Fold wings under and tie legs together. Season with salt and pepper. Place breast sides up in metal 9 X 13 inch pan; set aside.
In small saucepan heat and mix 1/2 cup of the jam, the liquer and the remaining butter until blended. Baste hens evenly with glaze; roast, basting often, about 1 hour until juices run clear when thickest part of thigh is pierced with a knife. Remove hens to serving platter.
To make sauce and deglaze baking pan, place pan over medium-high heat on stove top. Add the remaining jam and the wine; stir to loosen particles. Boil until sauce is reduced by half; serve with hens.
Makes 4 servings
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