Roasted Game Hens with Pignoli Pilaf Stuffing

Serves 2

The pignoli-studded rice stuffing works equally well with roasting chickens or poussins as well as the game hens we suggest here:

For the Stuffing:
1/2 tsp. salt
1/4 c. raw long-grain rice (we prefer basmati)
1 Tbls. unsalted butter
1/2 sm. onion, diced
1 Tbls. dried currants, plumped in hot water
1/3 tsp. ground allspice
1/4 c. pignoli, toasted
1 tsp. lemon zest, grated
freshly-ground black pepper, to taste

For the Game Hens:
3 Tbls. unsalted butter
1/4 tsp. ground allspice
1 lg. clove garlic, minced
1 1/2 Tbls. fresh lemon juice
2 Rock Cornish game hens (about 1 1/2 lbs. each, rinsed and patted dry)

To Make the Stuffing:
In a saucepan, bring 1/2 c. water to a boil. Add the salt and stir in the rice. Cover, reduce the heat, and simmer over low heat until the water has been absorbed and the rice is fully cooked, 15-20 minutes. Transfer the rice to a mixing bowl and set aside. Melt the butter in a medium sauté pan over medium heat. Add the onion and cook until tender and translucent, 8 to 10 minutes. Stir in the currants (drained) and allspice and cook a few minutes more. Stir the onion mixture, pignoli, and lemon zest into the cooked rice. Season with salt and pepper. Set aside to cool.

To Cook the Game Hens:
Heat the oven to 400 degrees.

Make a basting sauce by melting the butter in a small saucepan and stirring in the allspice, garlic, and lemon juice. Season with salt and pepper and set aside.

Spoon the cooled stuffing into the cavity of the hens. Set the hens on on a rack in a roasting pan or sheet pan. Spoon or brush half of the lemon butter over the hens. Season with salt and pepper and roast, basting occasionally with the butter, until the juices run clear when the leg is pierced with a skewer or sharp knife tip, 60 to 70 minutes. (The internal temperature of the stuffing should be 160 degrees.

Remove the birds and racks from the pan and spoon off and discard the fat; pour any juices into a separate serving container. If there are any nicely browned juices in the bottom of the pan, deglaze with a little stock or water and add to the other juices.