Stuffed Cornish Hens

1. 1

   Preheat oven to 400 degrees.

2. 2

   Season inside and out of cornish hens.

3. 3

   In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste.

4. 4

   Stuff vegetables into cavity of each bird to full capacity.

5. 5

   Drizzle hens with remaining oil.

6. 6

   Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place.

7. 7

   Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan.

8. 8

   Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees.

9. 9

   Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce.

10. 10

    Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper.

11. 11

    To serve, drizzle hens with sauce.

No additional tips available.