"These golden brown birds are tender and juicy, and stuffed with a savory mixture of pork, apple and raisins. 'I've had this recipe for some time, and it always makes a great meal,' writes Delia Kennedy of Deer Park, Washington."
Rub each Cornish hen inside and out with cut lemon. Sprinkle each cavity with salt and pepper; set aside. In a small skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings.
In a saucepan, cook the pork over medium heat until no longer pink; drain. Stir in the apple, raisins, broth and bacon. Loosely stuff into hens; skewer openings and tie drumsticks together.
In the reserved drippings, brown hens on all sides. Place on a rack in a shallow roasting pan. Tuck wings under hens. Bake, uncovered, at 425 degrees F for 40-45 minutes or until juices run clear and a meat thermometer reads 180 degrees F.