Cider-glazed Cornish hens
1 small, finely chopped
2 Tbsp, finely chopped
1 medium clove(s), minced
1 medium, seckel, peeled, cored, and chopped (about 1/4 cup)
Cooked white rice
1 cup(s), basmati
Reduced-sodium chicken broth
Herbes de Provence
¼ tsp, freshly ground
Uncooked skinless Cornish hen
- Heat 1 teaspoon of oil in a medium nonstick skillet over medium heat. Add the onion, carrot, and garlic; cook, stirring, until softened, 3–4 minutes. Add pear and cranberries; cook 1 minute. Stir in rice, broth, herbes de Provence, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper; cook until liquid evaporates, 1–2 minutes. Remove from heat and let mixture cool, about 10 minutes.
- Combine apple cider and maple syrup in a medium saucepan over medium-high heat. Bring to a boil and cook until mixture is reduced and syrupy, 12–15 minutes. Stir in the vanilla and cinnamon; set aside.
- Preheat the oven to 450°F. Line a shallow baking pan with foil. Stand a wire rack in the pan; lightly spray the rack with nonstick spray.
- Loosely stuff hen with rice mixture and secure legs with kitchen twine. Rub hen with remaining 1/2 teaspoon oil and season with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Stand hen on rack in pan. Bake 15 minutes. Reduce oven temperature to 400°F. Remove hen from oven; brush with some of cider mixture and continue to roast, brushing every 10 minutes with more cider mixture, until an instant-read thermometer inserted in thickest part of hen registers 180°F, about 45 minutes longer. Yields 1/2 hen and 3/4 cup stuffing per serving.