The Cornish Roasted chicken is full of succulent chocolate rice pilaf and coated with a sweet and sharp apricot glaze bring an easy yet elegant meal.

So because the bustle of it all started, i assumed i might start the vacation season and host an easy yet elegant Thanksgiving dinner. Nope! Don't bother with an enormous turkey this year! i made a decision to stay it easy windy with Tyson® Premium Cornish Chicken.


In this way, everybody gets their own cocks and there's nobody battle over both drum sticks off the turkey. This Cornish chicken is brushed with a sweet and sharp apricot glaze then full of succulent rice pilaf made with Italian hot sausage, dried cranberries and roasted almonds. Your guest will think Gourmet and you'll think what a pleasant and straightforward break.

While i used to be in my local area of Southfield Kroger, i noticed that they're now carrying Tyson® Premium Cornish chicken which is 100% all natural. they are doing not have added hormones, artificial ingredients or preservatives so rest assured that you simply will serve top quality chicken for the family! they're also individually wrapped so there's no concern about bringing home a freezer burned bird.



  • 4 Tyson Premium Cornish Hens 1 and 1/2 lbs. each
  • 2 T. butter melted
  • Kosher salt
  • Black pepper
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. poultry seasoning
  • Rice Pilaf
  • 1 T. extra virgin olive oil plus extra for drizzling
  • 1/4 lb. hot Italian sausage
  • 1/2 c. onion diced
  • 1/4 c. carrot diced
  • 1/4 c. celery diced
  • 1 large garlic clove minced
  • 2 tsp. orange zest divided
  • 1 c. brown rice
  • 1/3 c. dried cranberries
  • 2 T. almond slivers toasted
  • 1 T. fresh parsley chopped
  • 1 1/2 tsp. fresh thyme chopped
  • 2 c. + 1 and 1/2 c. reduced sodium chicken stock
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper
  • Apricot Glaze
  • 2 c. apricot preserves
  • 1 c. fresh orange juice
  • 1/4 c. Dijon mustard
  • 1 T. ketchup
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 2 tsp. black pepper
  • 2 tsp. salt
  • Dashes of hot sauce
  • 4 T. butter


  1. Preheat oven to 375 degrees
  2. Heat olive oil in a skillet over medium heat and brown sausage completely for about 5 minutes.
  3. Add the onions, carrots, celery and cook for a few minutes.
  4. Add the garlic, orange zest and rice. Cook for a few minutes.
  5. Add the dried cranberries, almonds, parsley, thyme, salt, pepper and 2 c. chicken broth. Bring to a boil and place in the oven to cook for about 40 minutes or until the liquid is completely absorbed.
  6. Once the rice is cooked, remove from the oven and allow the rice to cool completely.
  7. Combine all of the glaze ingredients except the butter in a medium saucepan over high heat and bring to a boil. Cook for 10 minutes or until reduced by half and thickened. Reduce the heat and add the butter and melt completely.
  8. Season the inside of the hens liberally with salt and pepper and brush the outside with the melted butter. Sprinkle with salt, pepper, garlic powder, onion powder and poultry seasoning.
  9. Stuff the hens with 3/4 cup of cooled rice.
  10. Tie the legs together with kitchen string and tuck the wing tips under the bodies.
  11. Roast the hens in a roasting pan filled with 1 and 1/2 c. chicken stock for 15 minutes.
  12. Remove from the oven, pouring glaze over each hen liberally and brushing with pastry brush. DO NOT CROSS CONTAMINATE BRUSH.
  13. Continue to roast and glaze the hens in 15 minute increments (60-75 minutes total) or until the juices run clear when you cut between a leg and thigh . Thermometer should read 165 degrees when inserted into the thigh and the rice should register 140 degrees. Serve the hens with the extra rice and glaze. Say Grace and enjoy!

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