Description

Stuffed Cornish Game Hens are individually portioned birds roasted to golden perfection with savory herb bread stuffing, creating a show-stopping and flavor-packed centerpiece for special meals.

Ingredients

4 Cornish game hens
4 cups day-old bread cubes
1 medium onion, finely chopped
2 celery stalks, diced
4 tbsp unsalted butter
1/2 cup chicken broth
2 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
2 cloves garlic, minced
Salt and black pepper to taste
2 tbsp olive oil
4 lemon wedges (plus more for garnish)

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Instructions

Preheat oven to 400°F (200°C).
In a skillet, melt butter over medium heat. Sauté onion and celery until softened, about 5 minutes. Add garlic and cook 1 more minute.
Stir in bread cubes, thyme, rosemary, and enough chicken broth to moisten. Season with salt and pepper. Cool completely.
Rinse and pat dry hens. Rub with olive oil and season inside and out with salt and pepper. Place a lemon wedge in each cavity.
Loosely stuff hens with cooled stuffing. Tie legs with kitchen twine. Place on a roasting pan with space between each hen.
Brush with melted butter or pan drippings. Roast for 50–60 minutes or until internal temperature of thigh reaches 165°F (75°C).
Rest hens for 10 minutes. Garnish with herbs and lemon wedges, and serve hot.

Notes

Garnish with fresh parsley or thyme and serve with pan juices.
Pair with mashed potatoes, green beans, or roasted root vegetables.
Present over rice or vegetables or sliced in half for elegant plating.
Store leftovers up to 3 days in fridge or freeze cooked/uncooked hens for up to 2 months.
Reheat at 350°F covered with foil until heated through; uncover briefly to crisp skin.