Cornish Game Hens with a Wild Rice Stuffing

 Tonight was Jake's turn to cook, so last night he decided what he was going to cook. The game hens that were in the freezer.

 First he did his prep for everything. He made a compound butter, which had of course butter, oregano, basil, thyme,  rosemary, and some grated yellow onion. Next he chopped, 1/2 cup onion, 3 cloves garlic, 1 stalk celery, and grated 1/2 of carrot for the rice.

 He took the hens and lifted the skin, and rubbed the compound butter under the skin, he then wrapped it in bacon, then more of the butter mixture over that. He then placed them in a a pan lined with foil, then covered them tightly with foil, he then placed them in a 375 degree oven for 30 minutes, after the 30 minutes he removed them stuffed them with the cooked rice (I will get to that in a minute) and placed them back in the oven for about 45 minutes more.

 For the rice, he put about 2 tbs of olive oil in a deep skillet, added the onion, celery, garlic, the carrots, and the rice about 3/4 cups, he cooked that for about 5 minutes, then added 1 1/2 cups chicken stock. He reduced the heat, and let it simmer until all the liquid was absorbed.

He also cooked some chicken strips wrapped in bacon for my nephew's who were hanging out with us. He also fixed them some tater tots.