Title: Stuffed cornish hens
 Categories: E.
      Yield: 4 Servings
 
      2    (1 1/2 pound) Cornish hens
           Salt and pepper
      4 sl Bacon
     12 sm Whole button mushrooms
     12    Pearl onions, peeled
    1/2 c  Diced carrots
    1/2 c  Fresh peas
      2 tb Olive oil
      3 c  Chicken stock
 
  Preheat oven to 400 degrees. Season inside and out of Cornish hens.
  In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon
  olive oil, and salt and pepper to taste. Stuff vegetables into cavity
  of each bird to full capacity. Drizzle hens with remaining oil.
  Criss-cross 2 bacon slices across each hen, tucking ends under birds
  to keep in place. Place hens on a roasting rack in a roasting pan and
  pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour
  or until an instant reading thermometer inserted in thickest part
  registers 170 degrees. Allow hens to rest, loosely covered with foil,
  for at least 10 minutes while you finish sauce. Bring sauce to a boil
  in roasting pan, scraping bottom of pan to incorporate any drippings;
  season to taste with salt and pepper. To serve, drizzle hens with
  sauce.
  
  Yield: 2 servings