Stuffed Cornish Hens

• 2 tablespoons finely chopped onion
• 1/3 cup uncooked long grain rice
• 4 tablespoons butter, divided
• 3/4 cup water
• 1/2 cup condensed cream of celery soup, undiluted
• 1 tablespoon lemon juice
• 1 teaspoon minced chives
• 1 teaspoon dried parsley flakes
• 1 teaspoon chicken bouillon granules
• 2 Cornish game hens (20 to 24 ounces each)
• Salt and pepper to taste
• 1/2 teaspoon dried tarragon

1. 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.
2. Sprinkle hen cavities with salt and pepper; stuff with rice mixture. Place with breast side up on a rack in an ungreased
3. . Melt remaining butter and add tarragon; brush some over the hens.
4. Cover loosely and bake at 375u0b0 for 30 minutes. Uncover and bake 30-45 minutes longer or until a thermometer reads 180u0b0 for hens and 165u0b0 for stuffing, basting frequently with tarragon butter.

onion, long grain rice, butter, water, condensed cream, lemon juice, chives, parsley flakes, chicken bouillon granules, cornish game hens, salt, tarragon

Taken from www.tasteofhome.com/recipes/stuffed-cornish-hens/ (may not work)