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Cornish Game Hens with Rice Stuffing

Reviewed: Nov. 21, 2012
I loved this as a base recipe, but I always tweak a little something. We had a gorgeous jar of chicken stock we'd boiled down last week so I used that in lieu of half the water and bouillon. As it turned out then I had to add water a few times before the rice was close to 'fluffy.' That step was more like an hour than 45 minutes. Seasoned the hens with a a little sagey poultry mix too. Also didn't have a rack so just cozied them up to one another in some Corningware. FANTASTIC!
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