1-½cupscooked rice(long grain and wild, or "Royal/Wild Blend")*
½cuppeeled, diced Fuji apples(¼-inch dice, about ½ large apple)
½cupsweetened dried cranberries
3tablespoonschopped fresh flat-leaf parsley
kosher salt and freshly-ground black pepper
splashapple cider
Glaze
1cupapple cider
2tablespoonsmaple syrup
1teaspoonDijon mustard
pinchground cinnamon
Hens
4cornish hens(1.25 to 1.5 pounds each)
2tablespoonsunsalted butter, melted
kosher salt and freshly-ground black pepper
Instructions
Make the Stuffing
Melt butter in a skillet until foaming subsides. Add onions and celery and cook until softened, about 5 minutes. Add pecans, sage, thyme, and ¼ teaspoon each kosher salt and pepper. Cook for about 3 more minutes, until pecans are fragrant.
Deglaze the pan with a small splash of apple cider, and scrape any brown bits from the bottom.
Remove from heat and stir in cooked rice, apples, cranberries, and parsley. Season to taste with additional salt and pepper. Set aside.
Make the Glaze
Combine apple cider and maple syrup in a pot. Bring to a boil, reduce heat to maintain a steady bubble. Simmer until mixture is syrupy and reduced to about ⅓ to ½ cup, about 15 minutes.
Whisk in Dijon mustard and cinnamon until smooth. Set aside.
Stuff and Roast the Hens
Remove hens from the refrigerator about 30 minutes prior to roasting. Remove giblets, rinse hens, and pat dry with a paper towel.
Preheat oven to 425 degrees F with the rack in the lower third of the oven. Place a roasting rack inside of a foil-lined roasting pan or a rimmed baking sheet. Spray roasting rack with cooking spray.
Lightly season the cavities of the hens with salt and pepper. Loosely spoon about ½ cup of stuffing into each cavity. Tie the legs closed with kitchen twine and tuck the wings under the birds. Arrange the hens in the pan with enough space between them for air to circulate.
Brush the tops and sides of each hen with melted butter and season with salt and pepper. Roast for 20 minutes and reduce oven temperature to 375 degrees F.
Continue roasting for an additional 40-50 minutes. During the last 30 minutes, lightly brush the hens with the glaze every 10 minutes. If the hens start to brown too quickly, shield them with a piece of foil.
When finished, the hens should register 180 degrees F in the thickest part of the thigh, and the juices should run clear. Let hens rest for 10 minutes before serving.
Notes
*Cook the rice according to package directions until tender. I like to use chicken broth as the liquid for an extra flavor boost.In my experience, you'll get the best color on the hens if you roast them on a rack set on a rimmed baking sheet, since the sides are so fully exposed to the heat and air circulation. Hens cooked in a roasting pan will still be utterly delicious, but might not get as deeply golden on the sides.