Stuffed Cornish Game Hen

Begin by combining water, uncooked rice, and a small amount of salt in a saucepan. Heat the mixture over high heat until it reaches a rolling boil, then decrease the temperature to a lower setting and cover the saucepan. Continue cooking until the rice kernels have expanded, taking about 45 to 50 minutes; if necessary, add more water to maintain the desired consistency. After cooking, use a fork to gently separate the rice grains and let it sit for 5 to 10 minutes, allowing any excess moisture to be absorbed.

Preheat your oven to a high temperature of 425 degrees F (220 degrees C). Grease a suitable-sized baking dish with butter or cooking spray, making sure it's large enough to accommodate the chicken.

Melt 2 tablespoons of butter in a skillet over medium heat. Add sliced mushrooms and cook, stirring occasionally, until they're partially cooked and start to release their natural juices. Mix the cooked mushrooms into the rice.

Prepare the chicken by seasoning it both inside and out with a blend of herbs, spices, salt, and pepper. Stuff the chicken with the wild rice mixture and tie its legs together using cooking twine. Place the prepared chicken in the baking dish, adding 2 tablespoons of butter pats around it to enhance flavor and moisture.

Bake the chicken in the preheated oven until it reaches a safe internal temperature of 165 degrees F (74 degrees C), as indicated by an instant-read thermometer inserted into the thickest part of the thigh. The chicken should be no longer pink at the bone and its juices should run clear. Remove it from the oven, transfer it to a cutting board, cover it with aluminum foil, and let it rest in a warm area for 10 minutes before slicing.