Here’s a super easy dinner that will make you look like a super star. 

Roast Cornish Hens Stuffed with Wild Rice

2 Cornish Hens (if frozen they take 1 day to thaw)

2 boxes Wild Rice
7 Cups Chicken Stock (5 for rice 2 for gravy)
    Fresh Sage – minced (do not substitute dry sage)
    Chopped Green Onion (1/2 cup)

Cook wild rice according to the directions, substituting chicken stock for water (optional).  Make sure all gizzards are removed from inside the hens.  Put 1/2 of the rice in a bowl and stir in the green onion.  Use this rice to stuff the hens and reserve the remaining rice.  You may not be able to get very much in these tiny birds. Rub the outside of the hens with butter and then season.  Cook uncovered on a rack in a roasting pan at 350 degrees for 1 hour and 15 minutes.  Let stand for 15 minutes.  Cut in half to serve.  Serves 4.

Bring 2 cups of chicken stock to a boil.  Reduce heat.  Mix 1/4 cup flour with enough water to dissolve and then add to the stock.  Season and simmer on low heat.  If you have any drippings from the hens then add it to the gravy.

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