Cornish Hens With Barley-Mushroom Stuffing

Ingredients

• 1 cup barley uncooked
• 2.5 cups chicken broth 
• 4.5 pound cornish game hens 
• 1.5 tablespoons cooking sherry dry
• 1.5 cups mushrooms fresh chopped
• 0.5 teaspoon garlic powder 
• 4  green onions chopped
• 6 servings garnish: green onions 
• 1.5 tablespoons honey 
• 0.3 cup soya sauce 
• 0.8 cup water chestnuts chopped

Equipment

• sauce pan
• oven
• roasting pan
• kitchen thermometer
• ziploc bags

Directions

1. Place hens in a large heavy-duty zip-top plastic bag.
2. Stir together soy sauce and next 3 ingredients; pour into cavities and over hens. Seal and chill, turning often, 3 to 4 hours.
3. Bring barley and broth to a boil in a saucepan; cover, reduce heat, and simmer 45 minutes or until liquid is absorbed.
4. Remove from heat; stir in mush-rooms, water chestnuts, and chopped green onions.
5. Remove hens from marinade, reserving marinade.
6. Stuff hen cavities with barley mixture, reserving extra mixture.
7. Place hens, breast side up, on a rack in a shallow roasting pan.
8. Bake at 375 for 1 hour and 30 minutes or until a meat thermometer inserted into stuffing registers 165, basting occasionally with reserved marinade.
9. Serve with reserved barley mixture.
10. Garnish, if desired.