Ingredients2 h 20 m servings 549
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Per Serving: 549 calories; 33.3 29.9 28.7 174 734 Full nutrition
ReviewsRead all reviews 7
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 ...
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 ...
This is such an elegant but FUN recipe for the kids...each get their own little hen to themselves!
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 ...
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 wit...