Glazed Cornish Hens With Wild Rice Stuffing

1. 1

   Melt 1 tablespoon of the butter in a medium saucepan over medium-high heat. Add onion and celery; cook, stirring often, until onion is tender, about 5 minutes. Add garlic and cook, stirring constantly, for 1 minute. Stir in rice; cook, stirring constantly, for 1 minute. Stir in chicken broth and bring to a boil. Reduce heat to low; cover and simmer until rice is tender and liquid is absorbed, about 1 hour and 5 minutes. Stir in grapes, chopped thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Transfer to a bowl; let cool for 15 minutes.

2. 2

   Preheat oven to 425u00b0F. Place a wire rack in a foil-lined large rimmed baking sheet; coat rack with cooking spray. Stuff warm rice mixture into cavities of hens; tie ends of legs together with kitchen twine and tuck wing tips under. Place hens breast-side up on rack. Rub with remaining 2 tablespoons butter and sprinkle with remaining 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Bake until golden brown and a thermometer inserted into thigh registers 160u00b0F, about 35 minutes.

3. 3

   Meanwhile, combine vinegar, honey and thyme sprig in a small saucepan; bring to a boil over medium-high heat. Boil, stirring occasionally, until mixture is syrupy and reduced to about 1/4 cup, 7 to 8 minutes. Discard thyme sprig.

4. 4

   After hens have baked for 35 minutes, brush with vinegar mixture. Continue baking until hens are deeply browned and a thermometer inserted into thigh registers 165u00b0F, about 10 minutes. (Shield hens with foil if needed to prevent excessive browning.) Remove from oven and let stand for 10 minutes. Split hens in half lengthwise; serve immediately.

* Per serving · 4 servings · Values may vary.