Description
Stuffed Cornish Game Hens with savory herb stuffing, roasted to perfection for a gourmet dining experience. Delicious, elegant, and impressive.
Ingredients
Scale
- 4 Cornish game hens (1–1.25 pounds/450-570g each), thawed if frozen
- 2 tablespoons (30ml) olive oil
- 2 teaspoons (12g) kosher salt
- 1 teaspoon (2g) freshly ground black pepper
- 1 teaspoon (2g) paprika
- 4 cloves garlic, minced (about 4 teaspoons)
- 4 tablespoons (56g) unsalted butter
- 1 medium onion, finely diced (about 1 cup/160g)
- 2 celery stalks, finely diced (about ¾ cup/120g)
- 2 cloves garlic, minced (about 2 teaspoons)
- 3 cups (180g) bread cubes (preferably day-old)
- ¼ cup (15g) fresh parsley, chopped
- 1 tablespoon (3g) fresh thyme leaves
- 1 tablespoon (3g) fresh sage, chopped
- ½ cup (120ml) chicken broth
Instructions
- Step 1: Prepare the Hens Preheat your oven to 375°F (190°C). Remove any giblets from the hen cavities and rinse the birds inside and out under cold water. Pat them completely dry with paper towels—this is crucial for crispy skin! In a small bowl, combine olive oil, salt, pepper, paprika, and minced garlic to create a paste. Gently loosen the skin over the breasts by sliding your fingers between the skin and meat, being careful not to tear it. Rub about half of the seasoning mixture under the skin directly onto the breast meat and the remainder over the outside of each bird.
- Step 2: Make the Stuffing In a large skillet, melt butter over medium heat. Add the diced onion and celery, cooking until translucent and soft, about 5-7 minutes. Add minced garlic and cook for another 30 seconds until fragrant. Transfer to a large bowl and let cool slightly. Add the bread cubes, chopped herbs, and enough chicken broth to moisten the mixture. The stuffing should hold together when pressed but not be soggy. Season generously with salt and pepper, then toss everything together until well combined.
- Step 3: Stuff and Truss the Hens Spoon the stuffing mixture loosely into each hen’s cavity—don’t pack it too tightly as the stuffing will expand during cooking. Cross the legs and tie them together with kitchen twine to close the cavity. Tuck the wing tips behind the bird’s back to prevent burning. This trussing technique helps your **Stuffed Cornish Game Hens** maintain their shape and cook more evenly.
- Step 4: Roast to Perfection Place the hens breast-side up on a rack in a roasting pan, spacing them evenly apart. If you don’t have a rack, arrange them on a bed of roughly chopped vegetables (carrots, celery, onion) to elevate them. Roast for about 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear. If the skin starts browning too quickly, tent loosely with aluminum foil.
- Step 5: Rest and Serve Remove the hens from the oven and let them rest for 10-15 minutes before serving. This resting period is non-negotiable—it allows the juices to redistribute throughout the meat, ensuring your **Stuffed Cornish Game Hens** remain moist and tender. Remove the twine, and serve each person their own beautiful hen, perhaps with a drizzle of pan juices and a garnish of fresh herbs.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Roasting
- Cuisine: Americaine
Nutrition
- Serving Size: 1 hen per serving
- Calories: 610 per serving
- Sugar: 4g
- Sodium: 1030mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 215mg
Keywords: Stuffed Cornish Game Hens