Stuffed Cornish Game Hens Recipe

There’s just something about whipping up roasted Cornish game hens with a flavorful wild rice stuffing that feels like I’ve taken my culinary skills to the next level—it’s a whole vibe.

My stuffed Cornish game hens are a delightful and savory yet sweet centerpiece for any special meal. I love how the aroma of herbs—fresh rosemary and thyme, to be precise—along with the combination of our not-so-secret stuffing ingredients (wild rice, cranberries, and pecans) intermingle and waft throughout my kitchen while the hens are cooking, and how that delicious smell greets me and my guests at the door when they arrive.

Ingredients

• Cornish Game Hens: Lean protein, tender, and juicy; perfect for individual servings.
• Olive Oil: Heart-healthy monounsaturated fats; enhances flavor and moisture.
• Fresh Rosemary: Aromatic herb; adds earthy flavor and fragrant notes.
• Wild Rice: Whole grain; provides fiber and a nutty taste.
• Dried Cranberries: Tart and sweet; add a burst of color and antioxidants.
• Chopped Pecans: Rich in healthy fats; add crunch and nutty flavors.
• Ground Sage: Warm, savory spice; adds depth and complements poultry.

Ingredient Quantities

• 2 Cornish game hens
• 2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 lemon, quartered
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1/2 cup chicken broth
• 1 tablespoon melted butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/2 cup wild rice, cooked
• 1/4 cup dried cranberries
• 1/4 cup chopped pecans
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground nutmeg
• 1 tablespoon fresh parsley, chopped

How to Make this

1. Set your oven to 375°F (190°C) in order to prepare it for baking.

2. Wash the Cornish game hens with cold water and dry them with a towel. Apply olive oil to every part of the hen. Then, using the hands to sprinkle, season the hens with a generous amount of salt and ground black pepper. Be sure to get it inside the cavity and rub it onto the skin.

3. In a medium bowl, stir together wildly settled rice, whole diced onions, immured garlic, dry, sweet cranberries, crazy-diced pecans, ground green sage, grouchy nutmeg, and parlando parsley.

4. Pack the rice mixture into the body of each hen. If necessary, use toothpicks to hold the stuffing in place while it cooks.

5. Insert a quarter of a lemon into each hen, accompanied by a sprig of rosemary and thyme.

6. Arrange the hens in a roasting pan with their breasts facing upward. Add the chicken broth to the bottom of the pan to assist in keeping the hens tender throughout the roasting process.

7. Melted butter should be brushed over the hens. Make sure to cover every visible inch to aid in the browning process.

8. Cook the hens in the preheated oven for around 45 to 55 minutes, or until the skin turns golden brown and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).

9. Take the hens from the oven and let them rest for 5 to 10 minutes prior to serving, allowing the juices to redistribute.

10. Serve the whole hens or those halved. They can be garnished with fresh herbs. You might enjoy them.

Equipment Needed

1. Oven
2. Towel
3. Medium bowl
4. Roasting pan
5. Pastry brush
6. Measuring spoons
7. Measuring cups
8. Knife
9. Cutting board
10. Meat thermometer
11. Spoon
12. Toothpicks

FAQ

• Q: Can I prepare the stuffing in advance?A: Indeed, preparing the stuffing a day ahead is fine. Just store it in an airtight container, and in the fridge it goes. You’re ready stuffing the hens and cooking right after that.
• Q: Can I substitute wild rice with another grain?A: Certainly, quinoa, brown rice, or barley can be used as substitutes for wild rice.
• Q: How do I ensure the hens are cooked evenly?A: Ensure that the eggs are at room temperature before cooking, and use an egg thermometer to check that the internal temperature reaches 165°F (74°C).
• Q: Can I use dried herbs instead of fresh ones?A: Yes, use half the amount of dried rosemary and thyme since dried herbs have a more concentrated flavor.
• Q: Is it necessary to baste the hens while cooking?B: It is advisable to baste the hens with the melted butter mixture while they are cooking. This keeps them moist and imparts a good flavor. If you do not baste them, they might dry out.
• Q: Can I include other ingredients in the stuffing?A: You’re welcome to throw in ingredients such as chopped apples, celery, or mushrooms to give the stuffing some extra flavor and texture.
• Q: How do I adjust the recipe for more servings?A: If you need more than one serving, just go ahead and multiply the ingredients by the number of servings you need, and then batch-cook the hens if you have to.

Stuffed Cornish Game Hens Recipe Substitutions and Variations

You can use small chickens or quail instead of Cornish game hens.
Should fresh rosemary not be at hand, use 1 teaspoon dried rosemary instead.
Substitute wild rice with brown rice or quinoa for a different texture.
Dried cherries or raisins can be substituted for dried cranberries.
Substitute walnuts or almonds for pecans.

Pro Tips

1. Brining for Moisture Consider brining the Cornish game hens for a few hours before cooking. This will enhance their flavor and keep the meat moist. A simple brine solution can be made using water, salt, sugar, and optional herbs or spices.

2. Season the Cavity For enhanced flavor, season the inside cavity of the hens with salt, pepper, and a little lemon zest before adding the stuffing. This ensures the seasoning permeates the meat from the inside as it cooks.

3. Even Cooking To ensure even cooking, tie the legs of the hens together with kitchen twine. This helps the hens maintain their shape and ensures the stuffing stays inside.

4. Basting for Crisp Skin Baste the hens with the pan juices every 15-20 minutes during roasting. This not only helps achieve a beautifully crispy skin but also adds flavor and keeps the meat juicy.

5. Rest Before Carving After removing the hens from the oven, allow them to rest for 10-15 minutes instead of 5-10 minutes. This helps the juices redistribute more evenly throughout the meat, resulting in a more succulent dish.