Cornish Game Hens Andalusia

Pat the thawed Cornish game hens dry inside and out with paper towels. Season the cavities generously with salt and ground black pepper.

Combine the chopped onion, minced garlic, and fresh parsley in a small bowl. Divide this mixture evenly among the four hens, stuffing it into each cavity.

Preheat the oven to 375°F (190°C). Place the stuffed hens breast-side up in a large roasting pan and brush the entire exterior with melted butter or margarine.

Pour the orange juice around the hens in the bottom of the pan. Season the outside of each hen with additional salt and pepper to taste.

Roast the hens for 45 to 50 minutes, basting with the pan juices every 15 minutes, until the skin is golden brown and the thickest part of the thigh reaches 165°F (74°C) when tested with a meat thermometer.

Remove the hens from the roasting pan and transfer to a serving platter, covering loosely with foil to keep warm while preparing the sauce.

Strain the pan juices through a fine-mesh sieve into a saucepan, pressing gently to extract all liquid and discarding solids. You should have approximately 1¾ cups of liquid.

Dissolve the cornstarch in 2 tablespoons of water to create a slurry, then whisk it into the pan juices. Bring the mixture to a simmer over medium heat, stirring constantly until thickened, about 2 minutes.

Stir the raisins and sliced almonds into the sauce and simmer gently for 1 minute to warm through. Adjust seasoning with salt and pepper if needed.

Serve each Cornish game hen on a bed of hot cooked rice, spooning the almond and raisin sauce generously over the top.