stuffed cornish hens

ingredients:

2 tbs minced onions
1/3 cup uncooked long grain rice
4 tbs butter (divided)
3/4 cup h2o
1/2 cup condensed cream of celery soup
1 tbs lemon juice
1 tsp minced chives (fresh)
1 tsp dried parsley flakes
1 tsp chicken bouillon granules
2 Cornish game hens (~1 lb. each)
salt and pepper
1/2 tsp tarragon



in a skillet, saute onion, rice and 2 tbs of butter until rice is golden brown. 
add h2o cream of celery soup, lemon juice, chives, parsley, and bouillon. 
bring to boil. reduce heat to simmer until rice is tender and liquid is absorbed..
salt and pepper the cavities of the hens. stuff the rice in the cavities.
use a toothpick to close the cavity. By poking through the excess hen skin.
lay them breast side up in an ungreased 13x9x2 dish.
melt 2 tbs of butter, stir in tarragon.
brush the butter mixture on the hens.

Cover loosely with foil and bake for 30 minutes and then remove the foil andbake for 30 to 45 minutes. until the temperature of the chicken reads 180 on the meat thermometer. 165 for the stuffing.


*something you should have in your kitchen... a meat thermometer.*