This is a favorite recipe from my mom. I use it when I want to make a good impression! It makes for a simple but elegant dinner, very flavorful.
Preparation Time
25 mins
Cooking Time
1 hr 55 mins
Total Time
2 hr 20 mins
Calories
549 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Lightly season hens with salt and black pepper to taste.
Step 3
Mix rice, almonds, green onion, and 1/4 cup butter together in a saucepan over low heat; cook and stir until rice is lightly toasted, about 10 minutes. Add water, chicken bouillon, lemon juice, and 1 teaspoon salt; bring to a boil. Reduce heat, cover, and simmer until rice is cooked and water is absorbed, 20 to 25 minutes. Stir parsley into rice mixture.
Step 4
Stuff the cavity of each hen with rice mixture; truss the hens by securing the legs together with kitchen string. Place hens breast-side up in a shallow pan; loosely cover the pan with tented aluminum foil.
Step 5
Roast hens in the preheated oven for 30 minutes.
Step 6
Mix currant jelly, Burgundy wine, 2 tablespoons butter, lemon juice, cornstarch, Worcestershire sauce, and allspice together in a saucepan; cook and stir over medium heat until glaze is smooth and thickened, 10 to 15 minutes.
Step 7
Uncover hens and brush with Burgundy glaze; continue roasting for 1 hour, brushing frequently with glaze. Drumsticks with move easily in sockets when done. An instant-read thermometer inserted near the bone of the hens and in the center of the stuffing should read 165 degrees F (74 degrees C). Transfer hens to a hot platter and serve with remaining glaze.
