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
Scale
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.
