Herb-Roasted Cornish Hens with Wild Rice Stuffing

zestfulkitchen.com

Tricia Altman Williams

subheading: CORNISH HENS:

¾ cup kosher salt (or ½ cup table salt)

4 Cornish game hens (each about 1 ½ pounds if possible), trimmed of extra fat, giblets removed

5 tablespoons unsalted butter, room temperature

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh rosemary

Kosher salt and cracked black pepper

3 tablespoons white whole-wheat flour

¼ cup dry white wine

2 ½ cups low-sodium chicken broth

subheading: WILD RICE STUFFING:

¾ cups wild rice blend*

1 ½ cups water

2 tablespoons unsalted butter

½ cup chopped shallots

¼ cup minced carrot

¼ cup minced celery

1 tablespoon chopped fresh sage

¼ cup dried tart cherries

2 tablespoons chopped parsley

1 tablespoon red wine vinegar

Note: Ingredients may have been altered from the original.

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