CORNISH HENS w Cranberry Rice Stuffing

Prepare the Royal Basmati Rice according to package instructions. While the rice is cooking, prepare the rest of the stuffing by sauteing ½ a diced onion in 2 tbsp of butter until translucent. Add the chopped bacon to cook with the onions and continue sauteing mixture until bacon is crispy and onions are tender. In the same saute pan, add the chopped herbs, chopped apples and dried cranberries. Continue cooking for an additional 3-5 minutes on medium heat to allow the flavors to come together. Once rice is cooked, fluff with fork and add saute mixture to the rice, stirring to combine, set aside. Pat the plucked hens dry with a paper towel before seasoning generously on the inside and outside with salt and pepper. Stuff the cavity of the birds with the rice mixture. Be careful to not allow a utensil that has touched the raw bird to come into contact with the whole pot of stuffing – place a large scoop (about 1 cup full) into a separate bowl, as the remaining stuffing will be consumed as a side without further cooking. Once the birds are stuffed, baste them in melted butter before roasting in the oven at 425F for 20 minutes, reduce heat to 375F and continue roasting for an additional 40-50 minutes. Baste the birds with the remaining melted butter for the last 30 minutes, every 10 minutes. Birds will reach a golden brown color and an internal temperature of 165F. Plate and serve with remaining rice stuffing.