The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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Stuffing
5 T butter 6 T finely chopped fresh parsley
1 c long-grain rice
2 c chicken stock, fresh or canned 4 Rock Cornish game hens, about 1
1 tsp salt pound each
1 c finely chopped onion 2 tsp salt
½ c pine nuts 4 T melted butter
Watercress (optional)
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For the stuffing, melt 3 T of the butter in a 2-quart heavy casserole or
saucepan over moderate heat. Add the rice and stir constantly for 2 to 3
minutes, or until most of the rice has turned milky and opaque. Do not let
it brown. Then pour in the chicken stock, add the salt and bring the stock
to a boil, stirring occasionally. Cover the pan tightly, reduce the heat to
its lowest point and simmer for 18 to 20 minutes, or until the rice has
absorbed all the liquid. Meanwhile, in a small skillet melt the remaining
2 T of butter and whenh the foam subsides add the onion. Cook over moderate
heat for 8 to 10 minutes, then add the pine nuts. Cook 2 or 3 minutes
longer, stirring, until the nuts are lightly browned. In a small mixing bowl
combine the cooked rice, the onion, pine nuts and the parsley. Mix gently
but thoroughly. Taste for seasoning.Preheat the oven to 400°. Wash the birds under cold running water, then dry them inside and out with paper towels. Sprinkle the inside of each bird with ½ tsp of salt, then pack the cavities loosely with the stuffing; they should be no more than ¾ full. Skewer or sew the openings with thread, truss the birds securely and brush them with the melted butter. Place them on their sides on a rack set in a shallow roasting pan just large enough to hold them. Roast them in the middle of the oven for 15 minutes, then turn them on the other side and brush them with butter again. Roast for another 15 minutes. Turn them breast side up, brush with the remaining butter and salt each bird lightly. Roast, basting occasionally with the drippings in the bottom of the pan, for 15 to 20 minutes longer, or until the birds are golden brown all over and tender. Test for doneness by piercing the fleshy part of the thigh with the point of a sharp knife. The juice that spurts out should be yellow. If it is pink, roast a few minutes longer. Transfer the birds to a warm serving platter, pour the pan juices over them and serve, garnished with watercress. Serves 4.
