Cornish Hens & Wild Rice

When you want a centerpiece that turns heads without turning your kitchen into a war zone, stuff some Cornish hens with wild rice and call it a night.

The stuffing is loaded: wild rice cooked with sauteed shallots, chopped giblets, parsley, mushrooms, and slivered almonds. Each hen gets packed with this nutty, earthy filling, then brushed generously with melted butter spiked with apricot brandy. The brandy caramelizes as the hens roast, leaving a fragrant, golden-skinned bird that smells like a fancy holiday.

Water in the bottom of the roasting pan creates steam, keeping the meat juicy while the skin crisps.

Kitchen Tips

• Don’t overstuff the cavities. The rice expands as it heats, and a packed hen won’t cook evenly inside.
• Tie the legs together with kitchen twine. It holds the stuffing in and helps the hens cook uniformly.
• Use the giblets! Chopped and sauteed, they add a savory depth to the stuffing you can’t get any other way.
• Apricot brandy can be swapped for regular brandy with a tablespoon of apricot preserves stirred in.