If you love a meal that’s as impressive as it is delicious, this Stuffed Cornish Game Hens Recipe is going to become your new favorite. These petite birds are packed with a fragrant herb and bread stuffing, roasted to perfection with crispy, flavorful skin and a juicy interior. The combination of fresh rosemary, thyme, and parsley paired with garlic and lemon brightens every bite, making this dish a showstopper for any occasion. It’s elegant, comforting, and surprisingly simple, perfect for turning an ordinary dinner into a memorable feast.
Ingredients You’ll Need
Each ingredient in this Stuffed Cornish Game Hens Recipe plays a key role, from building layers of fresh herbal flavor to creating the perfect moist stuffing that keeps the hens tender and juicy. These simple components come together to bring out the best in this dish, balancing aroma, texture, and taste effortlessly.
- 2 Cornish game hens: These small birds cook quickly and are perfect for individual portions that feel special.
- 1 small onion, diced: Adds a subtle sweetness and depth to the stuffing.
- 3 cloves garlic, minced: Brings a fragrant, savory note that elevates the whole dish.
- 2 tablespoons butter: Helps sauté the vegetables and adds richness to the stuffing.
- 1 cup bread cubes or 1 cup cooked rice: The base for the stuffing, providing structure and texture.
- 1 tablespoon fresh rosemary, chopped: Offers a piney, fresh herb flavor that pairs beautifully with poultry.
- 1 tablespoon fresh thyme, chopped: Adds a subtle earthiness to the stuffing mix.
- 1 tablespoon fresh parsley, chopped: Brightens the flavor and adds a fresh, green note.
- 1 tablespoon olive oil: Used to coat the hens for crispy skin and to carry seasoning.
- 1 lemon, sliced: Infuses the hens with a bright, zesty flavor and keeps the meat moist.
- 1 cup chicken broth: Keeps the stuffing moist during cooking without becoming soggy.
- 1 teaspoon salt: Enhances all the natural flavors beautifully.
- 1 teaspoon black pepper: Adds just the right amount of spice to balance the herbs and lemon.
How to Make Stuffed Cornish Game Hens Recipe
Step 1: Sauté Aromatics
Start by melting the butter in a skillet over medium heat. Add the diced onion and minced garlic, cooking them until they become fragrant and tender, about 3-5 minutes. This step builds a wonderful flavor base for the stuffing that will cozy up inside each game hen.
Step 2: Prepare the Stuffing
Next, stir in your bread cubes or cooked rice with the fresh rosemary, thyme, parsley, salt, pepper, and chicken broth. Cook the mixture gently until it’s nicely moistened but not soggy. Once done, transfer it to a bowl and let it cool to room temperature—this makes it easier to stuff without the stuffing becoming mushy.
Step 3: Get Ready to Roast
Preheat your oven to 375°F (190°C) and make sure the Cornish game hens are fully thawed if frozen. Pat each bird dry with paper towels — this helps the skin crisp up beautifully in the oven.
Step 4: Infuse the Hens
Carefully separate the skin from the breast meat without tearing it. Slide in small slivers of butter mixed with fresh herbs underneath the skin to add richness and punch up the flavor right where it counts.
Step 5: Stuff the Hens
Fill each hen’s cavity generously with the cooled stuffing, ensuring it’s packed but not overly tight so it can expand as it cooks. Tie the legs together with kitchen twine to keep everything neat and secure during roasting.
Step 6: Season the Exterior
Rub the outside of the hens with olive oil, then season liberally with salt, pepper, and additional herbs if you like. Top the birds with lemon slices. The lemon not only adds a wonderful citrus aroma but also helps keep the meat moist.
Step 7: Roast to Perfection
Place the hens on a rack inside a roasting pan, allowing air to circulate for even cooking. Roast for 50 to 60 minutes, basting occasionally with the pan juices to keep the skin glossy and flavorful. Use a meat thermometer to ensure the internal temperature reaches 165°F, which guarantees juicy, safe-to-eat poultry.
Step 8: Rest and Serve
Once out of the oven, let the hens rest for about 10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring each bite is juicy and tender.
How to Serve Stuffed Cornish Game Hens Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme works wonders as a vibrant, fresh garnish. You can also add a wedge of lemon alongside each serving to enhance the citrus notes and brighten up the rich flavors.
Side Dishes
This Stuffed Cornish Game Hens Recipe pairs wonderfully with a variety of sides: try creamy mashed potatoes, roasted seasonal vegetables, or a crisp green salad for freshness. Each side dish complements the herby richness of the hens without overpowering them.
Creative Ways to Present
For an impressive presentation, serve each hen on a bed of wild rice or couscous, garnished with edible flowers or microgreens. Plating with a drizzle of pan juices or a light herb sauce adds an elegant finishing touch that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your stuffed Cornish game hens, store any leftovers in an airtight container in the refrigerator. They will keep well for up to three days, making for quick and flavorful next-day meals.
Freezing
If you want to save extra portions for later, freeze the hens before cooking in tightly wrapped packaging. After cooking, leftovers can also be frozen but store them separately from the stuffing for best texture upon reheating.
Reheating
Reheat leftovers gently in the oven at 325°F until warmed through to preserve the bird’s juiciness. Avoid microwaving when possible, as it can dry out the meat and alter the texture of the stuffing.
FAQs
Can I use rice instead of bread cubes for the stuffing?
Absolutely! Cooked rice is a great gluten-free alternative that still absorbs the flavors of herbs and broth beautifully in this Stuffed Cornish Game Hens Recipe.
How do I know when the hens are fully cooked?
The safest and most reliable method is using a meat thermometer. The internal temperature of the hens should reach 165°F in the thickest part of the breast to ensure they are fully cooked.
What herbs work best in the stuffing?
Fresh rosemary, thyme, and parsley create a wonderful herbal medley. Feel free to experiment with sage, tarragon, or even a pinch of oregano to suit your personal taste.
Can I prepare the stuffing ahead of time?
Yes, you can make the stuffing a day in advance. Store it covered in the refrigerator and stuff the hens just before roasting for optimal freshness.
What should I serve with this Stuffed Cornish Game Hens Recipe for a full meal?
Consider serving with hearty roasted potatoes, sautéed green beans, or a crisp fall salad. These sides bring balance and texture that complement the rich and flavorful hens perfectly.
Final Thoughts
This Stuffed Cornish Game Hens Recipe is one of those dishes that feels both special and cozy, perfect for sharing with loved ones on a weekend or holiday. It’s straightforward yet sophisticated, filling your kitchen with enticing aromas and impressing everyone at the table. I encourage you to try making it soon—you’ll find it’s as rewarding as it is delicious.
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Stuffed Cornish Game Hens Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Stuffed Cornish Game Hens recipe features tender and flavorful birds filled with a savory herb and bread or rice stuffing. Sautéed onions, garlic, fresh rosemary, thyme, and parsley create a fragrant filling that complements the juicy game hens roasted to perfection with a hint of lemon and butter. Ideal for an elegant yet simple main course, this dish serves two and is perfect for a cozy dinner or special occasion.
Ingredients
Game Hens
- 2 Cornish game hens
- 1 lemon, sliced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
Stuffing
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup bread cubes or 1 cup cooked rice
- 1 cup chicken broth
Instructions
- Sauté Aromatics: In a skillet, melt butter over medium heat and sauté the diced onion and minced garlic until fragrant and translucent, about 3-4 minutes.
- Prepare Stuffing: Stir in the bread cubes or cooked rice, chopped rosemary, thyme, parsley, salt, pepper, and chicken broth. Cook until the mixture is moist but not soggy, about 5 minutes. Remove from heat and let the stuffing cool completely.
- Preheat Oven: Preheat your oven to 375°F (190°C). Pat the Cornish game hens dry with paper towels to ensure crispy skin.
- Butter Under Skin: Gently separate the skin from the breast meat on each hen and insert some butter and herbs underneath to keep the meat moist and infused with flavor during roasting.
- Stuff the Hens: Fill each hen cavity with the cooled stuffing mixture. Secure the legs with kitchen twine to hold the stuffing inside while roasting.
- Season Hens: Rub each hen all over with olive oil, then season the skin with salt, black pepper, and additional fresh herbs. Arrange lemon slices on top or inside the hens for a fresh citrus aroma.
- Roast: Place the stuffed hens on a rack inside a roasting pan. Roast in the preheated oven for 50–60 minutes, basting occasionally with pan juices. Roast until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the breast.
- Rest: Remove the hens from the oven and let them rest for 10 minutes before carving and serving. This allows the juices to redistribute for moist meat.
Notes
- Use bread cubes for a traditional stuffing texture or cooked rice for a gluten-free option.
- Ensure the internal temperature of the hens reaches 165°F for safe consumption.
- Letting the hens rest after roasting makes them juicier and easier to carve.
- Fresh herbs can be swapped according to preference; sage or marjoram would also work well.
- Kitchen twine helps keep stuffing inside and maintains the hens’ shape during roasting.
- Lemon slices add brightness and aroma but can be omitted if preferred.
