This is a favorite recipe from my mom. I use it when I want to make a good impression! It makes for a simple but elegant dinner, very flavorful.

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Recipe Summary

prep:
25 mins
cook:
1 hr 55 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Burgundy Glaze:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Lightly season hens with salt and black pepper to taste.

  • Mix rice, almonds, green onion, and 1/4 cup butter together in a saucepan over low heat; cook and stir until rice is lightly toasted, about 10 minutes. Add water, chicken bouillon, lemon juice, and 1 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer until rice is cooked and water is absorbed, 20 to 25 minutes. Stir parsley into rice mixture.

  • Stuff the cavity of each hen with rice mixture; truss the hens by securing the legs together with kitchen string. Place hens breast-side up in a shallow pan; loosely cover the pan with tented aluminum foil.

  • Roast hens in the preheated oven for 30 minutes.

  • Mix currant jelly, Burgundy wine, 2 tablespoons butter, lemon juice, cornstarch, Worcestershire sauce, and allspice together in a saucepan; cook and stir over medium heat until glaze is smooth and thickened, 10 to 15 minutes.

  • Uncover hens and brush with Burgundy glaze; continue roasting for 1 hour, brushing frequently with glaze. Drumsticks with move easily in sockets when done. An instant-read thermometer inserted near the bone of the hens and in the center of the stuffing should read 165 degrees F (74 degrees C). Transfer hens to a hot platter and serve with remaining glaze.

Nutrition Facts

549 calories; protein 28.7g 57% DV; carbohydrates 29.9g 10% DV; fat 33.3g 51% DV; cholesterol 174.2mg 58% DV; sodium 734.3mg 29% DV. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
12/26/2012
Thank you so much for posting this recipe. I used to make a recipe very similar to this one that was from a Southern Living Annual Recipes cookbook - don't remember which year. I no longer have the cookbook and was so happy to find this. I made it for Christmas Eve Dinner this year. My five and three year old sons LOVED having their own "mini-turkeys" for dinner! Recipe is delicious and surprisingly little-kid friendly. Read More
(8)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/26/2012
Thank you so much for posting this recipe. I used to make a recipe very similar to this one that was from a Southern Living Annual Recipes cookbook - don't remember which year. I no longer have the cookbook and was so happy to find this. I made it for Christmas Eve Dinner this year. My five and three year old sons LOVED having their own "mini-turkeys" for dinner! Recipe is delicious and surprisingly little-kid friendly. Read More
(8)
Rating: 5 stars
12/28/2015
Terrific recipe thank you for posting it! Only thing I did differently was to add the remaining glaze to the pan drippings (after separating the fat). I used that for gravy by reducing it in a sauce pan and adding a little more corn starch. Note the cooking time for the rice was longer for me by about 15 minutes. Read More
(3)
Rating: 5 stars
01/10/2013
This is such an elegant but FUN recipe for the kids...each get their own little hen to themselves! Read More
(2)
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Rating: 5 stars
02/10/2015
Excellent!!! Read More
(1)
Rating: 5 stars
11/29/2019
I stuffed the hens with regular bread stuffing substituting the rice with a box of stove top and adding the onions and almonds and only one bouillion cube--being Thanksgiving and all. We had a small gathering and everyone loved them! Read More
Rating: 5 stars
04/17/2019
I added chopped mushrooms to my rice. I also soaked the hens in a brine with fresh rosemary bay leafs thyme & tarragon and smoked sea salt. I am in love with the basting sauce I will use it in many other recipes. The tartness of the current with the all spice was a treat for the pallet. Read More
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Rating: 5 stars
03/21/2016
This is the 3rd time that I have made this recipe we love it. After the 1st time I even started making additional rice for later. Read More
Rating: 5 stars
02/23/2018
It took me longer to make than what is shown but it was worth it. The rice is delicious. I tried to follow the recipe as close as possible but I did not have any red wine. I used white wine with a dash of sweet vermouth. That resulted in a interesting and tasty glaze. They look fabulous on the plate. This is for a special occasion. Go for it. Read More