I cooked this chicken for some friends, a change from the usual roast chicken and sage and onion stuffing. They all really enjoyed it and although I don’t like nuts much I really like the taste given by the pine nuts. Now I am using pine nuts in my other dishes! Thanks.
3 tablespoons olive oil
3 small white onions, diced (about 1 cup)
1 small green pepper, seeded and finely diced
1/2 pound chopped chicken livers
1/2 cup chicken gizzards, chopped
2 to 3 cloves chopped garlic
1 tablespoon ground dry oregano
1 tablespoon dry, ground thyme
1/4 chopped parsley
2 cups cold, cooked white rice
4 12-ounce Cornish hens
3 tablespoons soft butter
Salt and pepper to taste
Preheat oven to 375 degrees.
In a large saute pan, heat olive oil. Add onions and green pepper and saute.
Add livers and gizzards and cook for an additional 5 minutes.
Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.