Stuffed Cornish Hens with Apricot Glaze

4 Cornish game hens, cleaned and washed well

1 6-oz. box long grain rice with seasoning

2 tsp. tarragon leaves

Salt and coarse ground pepper to taste


1 12-oz. jar apricot preserves or jam

4 Tbsp. butter

1/3 cup orange flavored liqueur

Preheat oven to 350ยบ. Prepare rice according to the package directions. Rinse hens and pat dry. Stuff the hens loosely with cooked rice. Fold the wings back and tie the legs together. Season the outside of the hens with tarragon, salt and pepper. Place breast up in a baking pan.

Sauce: Combine preserved, butter and liqueur in saucepan. Heat, stirring until well blended. Baste the hens with glaze and put in the oven. Bake the hens one hour and ten minutes, basting frequently with the sauce. Serve with the remaining rice. (A side dish of steamed vegetables goes well with this dish.)

Click here to view the Bluegrass Breakdown column in which this recipe appeared.

Click here to return to J.D.'s Kitchen Home Page.

Copyright © 2002 - 2010 California Bluegrass Association. All rights reserved.
Comments? Questions? Please email