Delia’s Cornish Game Hens (Or Chicken and Rice): A Family Classic

The aroma alone is enough to transport me back to childhood New Year’s Day celebrations. I can still picture the steaming 13×9 pan emerging from the oven, its foil glistening with melted butter, carrying with it the promise of savory, comforting goodness. My siblings and I would eagerly await this culinary masterpiece, knowing that a delicious battle over the crispy rice at the bottom of the pan was inevitable. This wasn’t just a meal; it was a tradition, a memory, and a taste of home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: 3-4
• Yield: One 13×9 pan
• Dietary Type: Not specified

Ingredients

• 3 Cornish hens (or one chicken, cut into pieces, skin on)
• ½ cup butter
• 2 cups rice
• 4 cups chicken broth
• 1 onion, chopped
• 2 celery stalks, chopped
• 4 ounces mushrooms, sliced
• 1 green pepper, chopped (optional)
• Poultry seasoning (optional)
• Salt
• Pepper

Equipment Needed

• 13×9 inch baking pan
• Chopping board
• Knife
• Measuring cups
• Measuring spoons
• Aluminum foil

Instructions

1. Begin by preparing your vegetables. Chop the onion and celery. If using, chop the green pepper. Then, slice the mushrooms. Set these aside.
2. Rinse the Cornish hens (or chicken pieces) thoroughly under cold water. This helps to remove any lingering impurities.
3. Use paper towels to pat the poultry completely dry. This is a crucial step as it allows the butter to adhere properly to the skin, resulting in a beautifully browned and crispy exterior.
4. In a 13×9 inch baking pan, combine the rice, chicken broth, and the chopped vegetables (onion, celery, mushrooms, and green pepper if using). Mix well to ensure even distribution of ingredients.
5. Arrange the Cornish hens (or chicken pieces) on top of the rice mixture, gently settling them into the broth. Ensure that the poultry is relatively evenly spaced.
6. In a small saucepan or microwave-safe bowl, melt the ½ cup of butter. Be careful not to burn it.
7. Drizzle the melted butter evenly over the poultry and the rice mixture. Make sure to use all of the butter to ensure maximum flavor and browning.
8. Sprinkle the poultry with poultry seasoning (if using), salt, and pepper. You can also add any other herbs of your choice, such as dried thyme, rosemary, or sage, to complement the flavors.
9. Cover the baking pan tightly with aluminum foil. This helps to trap the steam and cook the rice and poultry evenly.
10. Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes.
11. After 45 minutes, carefully remove the foil from the baking pan.
12. Continue baking, uncovered, until the poultry is cooked through and the rice is tender. The skins of the poultry should be nicely browned and crispy. This typically takes an additional 15-30 minutes, depending on the size of the poultry and the oven. Use a meat thermometer to ensure the internal temperature of the poultry reaches 165°F (74°C).
13. Once cooked, remove the baking pan from the oven and let it cool for 10-15 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful poultry.

Expert Tips & Tricks

• Crispy Skin Secret: Ensure the poultry is thoroughly dry before applying the melted butter. This is critical for achieving that desirable crispy skin. You can even leave the poultry uncovered in the refrigerator for an hour or two beforehand to help dry it out further.
• Even Cooking: For more even cooking, especially if using chicken pieces, consider using a meat mallet to slightly flatten thicker parts of the chicken.
• Flavor Boost: Brown the chicken pieces in a skillet before adding them to the rice mixture for an extra layer of flavor. Be sure to adjust the baking time accordingly.
• Make-Ahead Option: Prepare the rice and vegetable mixture ahead of time and store it in the refrigerator overnight. Add the poultry and butter just before baking.
• Broth Quality Matters: Using homemade chicken broth will significantly enhance the overall flavor of the dish. If using store-bought broth, opt for a low-sodium variety to control the saltiness.

Serving & Storage Suggestions

Serve Delia’s Cornish Game Hens (or Chicken and Rice) hot, straight from the oven, allowing each person to have a portion of poultry and a generous scoop of the rice mixture. Garnish with fresh parsley or thyme for a pop of color.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave individual portions or bake in a preheated oven at 350°F (175°C) until warmed through. You may need to add a splash of chicken broth to prevent the rice from drying out.

Freezing is not recommended as the texture of the rice may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	821.4 kcal	N/A
Calories from Fat	279g	34%
Total Fat	31.1 g	47%
Saturated Fat	16.7 g	83%
Cholesterol	224.1 mg	74%
Sodium	1067.8 mg	44%
Total Carbohydrate	82.6 g	27%
Dietary Fiber	2.4 g	9%
Sugars	2.7 g	N/A
Protein	48.7 g	97%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Substitute the Cornish hens or chicken with firm tofu cubes. Marinate the tofu in soy sauce, ginger, and garlic before adding it to the rice mixture.
• Spicy Kick: Add a pinch of red pepper flakes to the rice mixture for a touch of heat.
• Herb Infusion: Infuse the melted butter with fresh herbs like rosemary or thyme for an aromatic twist.
• Different Vegetables: Feel free to experiment with other vegetables such as carrots, peas, or broccoli.
• Rice Variety: While long-grain rice is traditionally used, you can also try using brown rice or basmati rice for a different flavor and texture. Note that brown rice may require a longer cooking time.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in, skinless chicken thighs instead of Cornish hens?
A: Yes, you can! Bone-in, skinless chicken thighs are a great substitute and may even reduce the fat content of the dish. Adjust the baking time accordingly, ensuring the chicken reaches an internal temperature of 165°F (74°C).

Q: Can I prepare this dish in a slow cooker?
A: While it’s possible, it might affect the skin’s crispiness. If using a slow cooker, brown the poultry first, then layer the rice mixture and poultry in the slow cooker. Cook on low for 6-8 hours.

Q: What if my rice is still undercooked after the specified baking time?
A: Add a bit more chicken broth (about ½ cup) to the pan, cover it with foil, and continue baking until the rice is tender.

Q: Can I use dried mushrooms instead of fresh?
A: Yes, but rehydrate them first by soaking them in warm water for about 20 minutes. Drain and slice before adding them to the rice mixture.

Q: Is it necessary to use butter, or can I substitute it with oil?
A: Butter contributes significantly to the flavor and helps to brown the poultry. While you can substitute with oil, the flavor profile will be different. Consider using a flavored olive oil for a more nuanced taste.

Final Thoughts

Delia’s Cornish Game Hens (or Chicken and Rice) is more than just a recipe; it’s a testament to the power of food to evoke memories and create lasting traditions. This dish is relatively simple to prepare, yet delivers a symphony of flavors and textures that are sure to impress. Whether you’re looking for a comforting weeknight meal or a show-stopping dish for a special occasion, this recipe is a guaranteed crowd-pleaser. I encourage you to give it a try and share your own experiences and variations. Perhaps you’ll create a new family tradition of your own!