Cornish Game Hens with Wild Rice

Ingredients

Equipment Needed

• •Large roasting pan or two rimmed sheet pans
• •Instant-read thermometer
• •Kitchen twine
• •Heavy-bottomed saucepan for rice
• •Large skillet for pilaf
• •Pastry brush for basting

Instructions

1. 1

   Cook the wild rice

   Rinse the wild rice under cold running water, swirling it with your fingers to release any debris. Combine rice and chicken stock in a heavy-bottomed saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 45 to 55 minutes. True wild rice is done when kernels have split open to reveal their pale interior, tender but still possessing a pleasant chew. Drain any excess liquid and spread rice on a sheet pan to cool. The grains should remain separate, not clumped.

   Wild rice cooking times vary dramatically by source and age. Start checking at 40 minutes. Overcooked rice turns mushy and loses its character.
2. 2

   Build the pilaf base

   Melt 4 tablespoons butter in a large skillet over medium heat. When the foam subsides, add onion and celery. Cook, stirring occasionally, until softened and translucent, about 8 minutes. The vegetables should release their moisture without taking on color. Add garlic and cook until fragrant, another minute. The kitchen should smell sweet and savory, the foundation of something good.

3. 3

   Finish the stuffing

   Add the cooled wild rice to the skillet with the vegetables. Fold in cranberries, toasted pecans, thyme, sage, and half the rosemary. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Taste and adjust. The stuffing should be robustly seasoned because it will be enclosed inside the bird, muted slightly by the surrounding meat. Transfer to a bowl and let cool completely before stuffing the hens.

   Never stuff poultry with warm filling. Cold stuffing going into a cold bird ensures even cooking and food safety.
4. 4

   Prepare the hens

   Remove hens from refrigerator 30 minutes before roasting. Pat each bird thoroughly dry inside and out with paper towels. This step matters enormously. Wet skin steams rather than crisps. Season the cavities with salt and pepper. Loosely pack each hen with about 1/2 cup of the wild rice stuffing. Don't compress it; the grains need room to absorb the bird's juices as they cook.

5. 5

   Truss and season

   Cross the drumsticks and tie them together with kitchen twine. Tuck the wing tips behind the back to prevent burning. Combine olive oil with remaining rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub this mixture generously over every surface of each bird. The oil carries the herb flavor while promoting browning. Arrange hens breast-side up in a large roasting pan or on two rimmed sheet pans, leaving at least 2 inches between each bird for air circulation.

6. 6

   Roast the hens

   Position rack in center of oven and preheat to 425°F. Roast hens for 25 minutes. The skin will begin to turn golden and tighten across the breast. Meanwhile, melt remaining 4 tablespoons butter with honey in a small saucepan. After 25 minutes, brush hens with the honey butter and pour white wine into the bottom of the roasting pan. Continue roasting for 25 to 35 minutes more, basting once or twice with pan juices, until skin is deep mahogany and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.

   The wine deglazes the pan as it evaporates, creating a ready-made sauce base and preventing drippings from burning.
7. 7

   Rest and make pan sauce

   Transfer hens to a cutting board or warm platter and tent loosely with foil. They need 10 minutes to rest, during which the juices redistribute through the meat. Don't skip this. Place the roasting pan over medium heat on your stovetop. Scrape up any browned bits with a wooden spoon, adding a splash of stock or wine if the pan looks dry. Swirl in a tablespoon of cold butter to create a glossy, emulsified sauce. Taste and adjust seasoning.

8. 8

   Serve

   Present each hen on a warm dinner plate or arrange all six on a large platter lined with fresh herb sprigs. Spoon pan sauce around, not over, the birds to preserve the crispy skin. Pass extra stuffing in a warm serving bowl. The table should look abundant. This is a feast.

Chef Tips

• •Source your wild rice from reputable vendors specializing in hand-harvested lake rice from Minnesota or Wisconsin. The paddygrown variety sold in most supermarkets lacks the complex, slightly smoky flavor of the real thing. It costs more. It's worth every cent.
• •If serving more than six, roast hens in batches rather than crowding pans. Overcrowded birds steam instead of roast, producing flabby skin no amount of technique can rescue.
• •A Burgundy-style Pinot Noir or an Oregon Pinot pairs beautifully with this dish. The wine's earthiness complements the wild rice while its bright acidity cuts through the richness of the butter-basted skin.
• •Save the backbones and wing tips in your freezer. When you've accumulated enough, you'll have the makings of exceptional stock.
• •For a larger gathering, supplement the stuffed cavity with a bowl of extra pilaf. The ratio of rice to bird is generous enough that guests appreciate having more to spoon onto their plates.

Advance Preparation

• •Wild rice pilaf can be made up to 2 days ahead. Store refrigerated in an airtight container. Bring to room temperature before stuffing hens.
• •Hens can be stuffed, trussed, and seasoned up to 8 hours ahead. Arrange in roasting pan, cover tightly with plastic wrap, and refrigerate. Add 5 to 10 minutes to initial roasting time if cooking straight from the refrigerator.
• •The honey-butter baste can be prepared 3 days ahead and refrigerated. Rewarm gently before using.
• •Toast pecans up to a week ahead and store in an airtight container at room temperature.

Frequently Asked Questions

Nutrition Information

1 serving (about 515g)