Ingredients
- 4 Cornish hens deboned
- salt and pepper
- Stuffing
- 1 cup rice, basmati uncooked
- ½ cube butter, unsalted
- 1 onion finely chop
- ¾ cup dried apricots chopped
- ⅔ cup golden raisins
- ½ cup dried currants
- 1 ¼ cups almonds, sliced
- 2 oranges zest, juice
- salt and pepper to taste
- Chicken Stock
- bones of hens
- 1 large carrot chunked
- 2 ribs celery chunked
- ½ onion chunked
- 1 bay leaf
- 1 blade mace
- 6 whole black peppercorns
- 1 sprig parsley
- Glaze
- 2 cups orange juice
- ½ cube butter, unsalted
- Gravy
- 3 tablespoons butter, unsalted
- ¼ cup flour
- 2 ½ cups chicken stock
- ½ cup orange juice
Directions
1. Bring rice in 2 1/4 cups water with 1/2 teaspoon salt to boil, covered. Remove from heat and let steam. |
2. While rice is steaming, sauté onions until soft. Add dried fruits, almonds and orange juice from 2 oranges. Continue cooking until fruit soft and plump, about 15 minutes. |
3. Add fruit mixture to rice. Season with salt and pepper. Add orange zest. Refrigerate until ready to use. |
4. Debone chicken. Rub inside of chicken with left over oranges. Season with salt and pepper. Stuff the chicken. Sew up or wrap with oiled handiwipe, tieing ends. |
5. Bake in preheated 350*F oven in a roasting pan for about 45 minutes until a skewer comes out hot to the touch. |
6. Glaze option: Meanwhile, reduce orange juice and butter until coating consistency. Gravy option: Melt butter, add flour and cook for 2 minutes until golden brown. Remove from heat and slowly add stock, stirring constantly. Add juice. Continue cooking until coating consistency. |
7. Half hour before chicken ready, heat up remaining rice mixture in oven. |
8. Remove chicken from oven, let stand for 5 minutes. Remove handiwipe and string, halve, slice and serve immediately. |
 Serving Ideas:Original serves 8. |
Categories
Chicken, main course
Chicken, main course
Keywords
Chicken, main course
Chicken, main course
Fruit & Almond Pilaf Stuffed Chicken (American). To import, drag image to your MacGourmet recipe box.
