Cornish Hens With Barley-Mushroom Stuffing

Ingredients

• 3 (1 1/2-pound) Cornish hens
• 1/3 cup soy sauce
• 1 1/2 tablespoons honey
• 1 1/2 tablespoons dry sherry
• 1/2 teaspoon garlic powder
• 1 cup uncooked barley
• 2 1/2 cups chicken broth
• 1 1/2 cups chopped fresh mushrooms
• 3/4 cup chopped water chestnuts
• 4 green onions, chopped
• Garnish: green onions

Preparation

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. Remove from heat; stir in mush-rooms, water chestnuts, and chopped green onions.
4. Remove hens from marinade, reserving marinade.
5. Stuff hen cavities with barley mixture, reserving extra mixture. Place hens, breast side up, on a rack in a shallow roasting pan.
6. Bake at 375° for 1 hour and 30 minutes or until a meat thermometer inserted into stuffing registers 165°, basting occasionally with reserved marinade. Serve with reserved barley mixture. Garnish, if desired.