Stuffed Cornish Game Hens

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Preparation info

  • Serves

    3 to 6

    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 3 Cornish game hens
  • Arrowroot

Marin Ade

  • ¼ cup red table wine
  • ¼ cup red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons Worchestershire sauce
  • 2 bay leaves
  • 1 clove garlic, pressed
  • 1 teaspoon salt
  • ¼ cup Curaçao


  • 12 prunes, cooked and chopped
  • ½ cup brown rice, cooked in
  • 1 cup water
  • 1 teaspoon grated fresh ginger root
  • 1 teaspoon cloves Salt, to taste Pepper, to taste
  • 1 onion, chopped fine


Combine all the ingredients for the marinade (except the Curacao) and marinate the Cornish game hens for 24 hours, basting often.

When ready to cook, drain the hens, and reserve the marinade.

Combine all the ingredients for the stuffing and stuff the hens.

Pour the reserved marinade into a saucepan and cook under high heat, stirring constantly until marinade is reduced to half its original quantity.

Presoak pot, top and bottom, in water for 15 minutes.

Place hens in the pot and pour over the reduced marinade.

Place covered pot in a cold oven.

Set temperature to 480 degrees.

Cook 45 minutes.

Five minutes before hens are done, remove pot from oven and pour off the liquid into a saucepan.

Return the pot, uncovered, to the oven for the final 5 minutes of cooking.

Meanwhile, bring the liquid to a boil and thicken with arrowroot, then add the Curaçao and return to a boil.

Serve the sauce over the hens.

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