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1
In a medium saucepan, bring 8 cups of water to a boil.
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2
Stir in the rice and 1 teaspoon salt and cook over moderately high heat, stirring occasionally, until tender but still slightly firm, about 25 minutes.
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3
Drain the rice and transfer to a large bowl.
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4
Preheat the oven to 350.
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5
Spread the nuts on a baking sheet and toast for about 7 minutes, or until lightly browned and fragrant.
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6
Transfer to a large plate to cool.
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7
If using hazelnuts, rub them vigorously in a kitchen towel to remove the skins.
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8
Coarsely chop large nuts, such as hazelnuts and walnuts.
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9
Add the toasted nuts to the rice along with the raisins, 1 1/2 cups of the chicken stock, the parsley, thyme and rosemary.
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10
Season with salt and pepper.
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11
Preheat the oven to 475.
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12
Stuff each hen with 1 cup of the rice and tie the legs together with cotton kitchen string; wrap the remaining rice in foil and set aside.
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13
Set the hens on racks in 2 large roasting pans, brush them with the melted butter and season with salt and pepper.
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14
Roast in the upper and lower thirds of the oven for 10 minutes.
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15
Switch the pans, baste the hens with 1/2 cup of the stock and roast for 10 minutes longer.
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16
Reduce the oven temperature to 350, baste the hens with another 1/2 cup of the stock and roast for about 25 minutes, until the birds are pale brown; baste occasionally.
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17
Raise the oven temperature to 400.
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18
Switch the pans and baste the hens with the remaining 1 cup stock.
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19
Roast for about 30 more minutes, basting a few times, until the hens are richly browned and the temperature of the inner thighs registers 180 on an instant-read thermometer.
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20
Add water to the pans if the liquid evaporates during cooking.
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21
During the last 25 minutes of cooking, add the reserved stuffing to the oven and cook until heated through.
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22
Transfer the hens to a large platter and cover loosely with foil.
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23
Spoon the reserved stuffing into a bowl and keep warm.
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24
Set each roasting pan over 2 burners over moderately high heat and add 1 cup of water to each.
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25
Boil the liquid, scraping up the browned bits, until flavorful, about 4 minutes.
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26
Strain the pan juices into a narrow measuring cup or bowl and skim the fat from the surface.
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27
Season with salt and pepper.
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28
Pour the pan juices into a gravy boat.
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29
Cut the strings from the hens and serve, passing the pan juices and extra stuffing at the table.
