1 Rock Cornish hen, (1 1/2 pounds)
1 tablespoon butter or margarine, melted
1 slice bacon, chopped
1 small onion, chopped (1/4 cup)
1/4 cup water
1 teaspoon chicken bouillon granules
3 tablespoons uncooked Bulgur-Bacon Stuffing
1/4 cup shredded zucchini
1/4 cup chopped fresh mushrooms
1/2 teaspoon chopped fresh thyme leaves or 1/8 teaspoon dried thyme leaves
Total time: 2 hr 10 min
1.Bulgur-Bacon Stuffing: Cook bacon and onion in 1-quart saucepan over medium-high heat, stirring frequently, until bacon is cooked and onion is tender. Drain bacon and onion. Heat water and bouillon granules to boiling in same saucepan. Stir in bulgar; remove from heat. Cover and let stand 15 minutes. Stir in bacon mixture, zucchini, mushrooms and thyme.
2.Heat oven to 350°F. Fill body cavity of hen with stuffing. Fasten opening with skewer. Place hen, breast side up, on rack in shallow roasting pan. Place meat thermometer in thigh muscle so tip does not touch bone. Brush with some of the butter.
3.Bake uncovered 1 hour to 1 hour 15 minutes, brushing occasionally with remaining butter, until thermometer reads 180°F and juices are no longer pink when center of thigh is cut.
4.Remove stuffing from body cavity. Cut hen in half along the backbone from tail to neck with kitchen scissors. Serve each hen half with stuffing.