Mushroom Stuffed Cornish Game Hen

1 pound cornish game hen
2 small potatoes, quartered
1/2 cup brown basmati rice
1 cup chicken stock
3 tablespoons butter
1 small onion, chopped
1 cup mushrooms, sliced
1 teaspoon dried sage
1 teaspoon dried thyme
1 tablespoon parsley
1 bay leaf
salt and pepper

1. Preheat oven to 375 degrees.
2. Bring chicken stock to a boil in a pot and add rice. Reduce heat, cover and cook until all liquid has absorbed.
3. Meanwhile, melt butter in a large sauce pan over medium heat and add onion and 1/2 the mushrooms.
4. Once mushrooms have reduced and onions have softened, add the sage, thyme, parsley, bay leaf, salt and pepper.
5. Combine the rice with the mushroom and onion mixture and stuff it into the cavity of the hen.
6. Rub the hen skin liberally with salt and pepper and place on top of potatoes and remaining mushrooms in a small roaster.
7. Place the roaster in the oven and roast until a meat thermometer can be inserted into the breast of the hen and read 160 degrees, about an hour.
8. Allow meat to rest, slice hen in half and serve.

Makes 2 servings