Description
This recipe for Stuffed Cornish Game Hens features tender hens filled with a savory herb and bread or rice stuffing, roasted to golden perfection with lemon slices and aromatic seasonings. Ideal for an elegant yet easy meal, this dish combines fragrant herbs, garlic, and a buttery stuffing that complements the delicate meat of the hens.
Ingredients
Scale
Game Hens
- 2 Cornish game hens
Stuffing
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 cup bread cubes or 1 cup cooked rice
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
Seasoning and Finishing
- 1 tablespoon olive oil
- 1 lemon, sliced
- Additional salt and pepper for skin seasoning
- Butter and herbs for placing under the skin
- Kitchen twine for tying legs
Instructions
- Sauté Aromatics: In a skillet, melt the butter over medium heat. Add the diced onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes.
- Prepare Stuffing: Stir in the bread cubes or cooked rice, fresh rosemary, thyme, parsley, salt, pepper, and chicken broth. Cook the mixture until it is moist but not soggy, stirring occasionally. Remove from heat and allow to cool.
- Preheat Oven and Prep Hens: Preheat your oven to 375°F (190°C). Pat the Cornish game hens dry with paper towels to remove excess moisture to ensure a crispy skin.
- Butter Under Skin: Gently separate the skin from the breast meat without tearing it. Insert some butter and fresh herbs underneath the skin to enhance flavor and keep the meat moist.
- Stuff Hens: Spoon the cooled stuffing mixture into the cavity of each hen. Be careful not to overstuff. Tie the legs with kitchen twine to hold the stuffing securely inside during roasting.
- Season and Add Lemon: Rub the outside of each hen with olive oil, then season the skin generously with salt, pepper, and additional herbs. Place lemon slices on top or inside the cavity for a fresh citrus aroma.
- Roast the Hens: Place the hens on a rack in a roasting pan to allow air circulation around the birds. Roast in the preheated oven for 50 to 60 minutes. Baste occasionally with the pan juices to maintain moisture. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Rest Before Serving: Remove the hens from the oven and let them rest for 10 minutes. This allows the juices to redistribute, ensuring moist and tender meat. Remove twine, carve, and serve.
Notes
- Use either bread cubes or cooked rice based on your preference for texture in the stuffing.
- Allow the stuffing to cool before placing it inside the hen to prevent bacterial growth and soggy skin.
- If kitchen twine is unavailable, you can secure the legs with toothpicks, but twine offers better support during roasting.
- Resting the hens after roasting is essential for juicy meat.
- Leftover stuffing can be cooked separately in a baking dish for a crispy texture.
