Roasted Rock Cornish Hens with Wild Rice Dressing

Simply put, Rock Cornish Hens are miniature chickens. They usually weigh from 1 1/2 to 2 1/2 pounds and are found in the frozen meat case at the grocery store. Depending upon the size and the appetite, one will either serve one person generously or if the bird is of the larger size it will serve two.

3 or 4 Rock Cornish Hens
1/2 cup unsweetened applesauce
2 teaspoons apple cider vinegar
1/4 teaspoon rubbed sage
Freshly ground black pepper
1/4 teaspoon paprika
1/2 teaspoon salt

Wash and clean birds thoroughly under cold running water. Reserve the giblets for the wild rice dressing. Dry birds with paper toweling and dispose of properly. 

Boil giblets in 2 cups of water until tender.

Place rack inside roasting pan and spray with vegetable spray to prevent sticking. 

Split birds in half with poultry shears or very sharp knife and place skin side up on roasting rack.  

Combine remaining ingredients (except giblets) and baste birds with half of the mixture. 

Bake at 350 degrees for 30 minutes. Baste again with remaining mixture and continue to bake an additional 15 to 25 minutes or until all juices run clear. 

Serve over bed of Wild Rice Dressing. Serves 4 - 6 generously.

Wild Rice Dressing

2 packages (6 oz.) Instant Long Grain and Wild Rice
(Prepare according to package directions)

1 large or two medium tart apples - diced and covered with acidulated water
1 medium onion - finely diced
2 ribs celery - finely diced
1 cup mushrooms - sliced
1/2 stick butter or margarine
1 can cream of mushroom soup
1/2 cup chicken broth
giblets - finely chopped
1/2 teaspoon poultry seasoning
1 teaspoon salt
freshly ground black pepper to taste

Sauté onion, celery and mushrooms in the butter. Add can of condensed cream of mushroom soup and chicken brother to the vegetables and combine.

Add the chopped giblets, poultry seasoning, salt and black pepper to taste.

Combine mixture with cooked rice.

Just before serving, drain and add the chopped apple and fluff with a fork.