Cornish Hens with Wild Rice & Smoked Oyster Stuffing

• 8 Cornish Hens (about
• 1 � lbs.)
• � cup butter, melted
• � tsp salt
• � tsp white or black pepper
• � cup dry white vermouth
• 1/3-cup all-purpose flour
• 3 cups chicken stock

  Stuffing

• 1-cup wild rice
• 3 tbsp. Butter
• � cup finely chopped celery
• � cup finely chopped shallots or onion
• 3 cloves garlic, minced
• 2 jalapeno peppers, seeded and minced
• 1 tsp grated fresh gingerroot
• 1 tsp chopped fresh sage (or � tsp dried
• 2 tins smoked oysters, drained (85g ea.)
• � cup finely chopped fresh parsley
• � tsp salt
• � tsp pepper
• 1 egg
• � cup chicken stock

Stuffing:
In large pot, bring rice to boil in 8 cups water, boil until tender, 30 top 40 minutes. Drain and transfer to large bowl, in skillet, melt butter over medium-high heat; saut� celery, shallots, garlic, jalapeno peppers and ginger until vegetables are soft and starting to brown. 4 to 5 minutes. Stir in sage; cook for 30 seconds. Scrape into rice. Stir in oysters, parsley, salt and pepper. In small bowl, beat egg with stock; mix into rice mixture.

Using paper towels or kitchen towel, dry inside and outside of hens. Stuff each with � cup of the stuffing/ fold over cavity skin to secure stuffing; skewer with 2 or 3 toothpicks and tie legs and toothpicks with string. Place side-by-side, breast side up; leaving a little space between each if possible, on greased rack in roasting pan. Brush with butter, sprinkle with salt and pepper. Roast in 350o oven convention, or 375o F. conventional oven for 30 minutes. Baste with half of the vermouth. Continue to roast, basting with pan juices every 15 minutes, until thermometer inserted in thickest part of thigh reads 180o. 45 minutes to 1 hour. Transfer to heated platter, keep warm.

Skim off 2 tbsp. Fat from roasting pan into saucepan; pour off remaining fat, keeping as much of the pan juices as possible. Place roasting pan over medium heat; add remaining vermouth, scraping pan to loosen brown bits. Strain into bowl. Place saucepan over medium heat; stir in flour. Cook stirring until flour is golden brown, 5 to 7 minutes. While whisking, pour in stock and reserved pan juices; bring to boil, stirring. Simmer for 3 minutes. Serve with hens.