Ingredients
2 tablespoons finely chopped onion1/3 cup uncooked long grain rice4 tablespoons butter, divided3/4 cup water1/2 cup condensed cream of celery soup, undiluted1 tablespoon lemon juice1 teaspoon minced chives1 teaspoon dried parsley flakes1 teaspoon chicken bouillon granules2 Cornish game hens (20 to 24 ounces each)Salt and pepper to taste1/2 teaspoon dried tarragon
Preparation
In a small skillet, saute onion and rice in 2 tablespoons butter until rice is browned. Add the water, soup, lemon juice, chives, parsley and bouillon. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until rice is tender and liquid is absorbed. Remove from the heat and cool slightly. Preheat oven to 375°.
Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased 13x9-in. baking pan. Melt remaining butter and add tarragon; brush some over the hens.
Cover loosely and bake for 30 minutes. Uncover and bake until a thermometer reads 170° for hens and 165° for stuffing, 30-45 minutes longer, basting frequently with tarragon butter.
