Roasted Cornish Game Hens with Pecan-Date Stuffing
2 cups chicken stock
1 teaspoon butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 teaspoon orange rind, freshly grated
1 cup long grain white rice
1/2 cup chopped pitted dates
1/2 cup chopped pecans
6 Cornish game hens
Salt and pepper
6 tablespoons butter, softened
1/2 cup orange marmalade
1/4 cup Gewürztraminer
Bring chicken stock, salt, butter, cinnamon, cardamom and orange rind to a boil. Add rice, cover and reduce heat. Simmer 20 minutes and let sit 5 minutes. Fluff with fork and stir in dates and pecans. Set aside.
Preheat oven to 350 degrees. Prepare the birds as follows.
Rinse game hens and pat dry. Salt and pepper cavity, and stuff with a generous 1/2 cup of stuffing mixture. Secure legs with kitchen string and place hens in a roasting pan. Brush hens with softened butter and roast for 30 minutes.
Melt orange marmalade with the wine and reduce slightly. Raise oven temperature to 400 degrees, Baste hens with marmalade mixture and continue roasting an additional 20 to 30 minutes, or until juices run clear and hens are browned. Baste occasionally with the marmalade mixture. If the hens start to darken too much, cover with aluminum foil and continue baking. Serves 6
Wine Suggestion
Gewürztraminer is a great match for this dish. Choose one from Alsace for a truly delicious experience.