Description
Delicious oven-roasted stuffed Cornish game hens filled with a flavorful herb and bread stuffing, infused with garlic, onion, and fresh herbs for a perfect family meal.
Ingredients
Scale
Game Hens
- 2 Cornish game hens
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 lemon, sliced
- 2 tablespoons butter (for under skin and sautéing)
Stuffing
- 1 small onion, diced
- 3 cloves garlic, minced
- 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
- salt and pepper to taste (included in seasoning)
Instructions
- Sauté aromatics: In a skillet, melt butter over medium heat. Add diced onion and minced garlic, sautéing until fragrant and translucent to develop flavor for the stuffing.
- Prepare stuffing: Stir in bread cubes or cooked rice, fresh rosemary, thyme, parsley, salt, pepper, and chicken broth. Cook the mixture gently until it becomes moist but not soggy. Remove from heat and allow to cool before stuffing the hens.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for roasting the hens.
- Prep hens: Pat the Cornish game hens dry with paper towels. Gently separate the skin from the breast meat and insert a bit of butter and herbs underneath the skin to keep the meat moist and flavorful during roasting.
- Stuff hens: Fill each hen cavity with the cooled stuffing mixture. Secure the legs with kitchen twine to keep the stuffing intact during cooking.
- Season and add lemon: Rub each hen’s skin with olive oil, then season generously with salt, pepper, and additional fresh herbs. Place lemon slices on or inside the hens to add a fresh, citrus aroma while roasting.
- Roast hens: Place the stuffed hens on a rack in a roasting pan. Roast in the preheated oven for 50 to 60 minutes, basting occasionally with pan juices to keep the skin crispy and flavorful. The internal temperature should reach 165°F (74°C) for safe consumption.
- Rest before serving: Remove hens from the oven and let them rest for 10 minutes. This allows juices to redistribute, ensuring moist and tender meat. Serve warm.
Notes
- Use kitchen twine to secure legs and prevent stuffing from spilling out while roasting.
- Check internal temperature using a meat thermometer for food safety, aiming for 165°F.
- If bread cubes are not available, cooked rice is a good gluten-free alternative for stuffing.
- For extra flavor, baste hens every 15 minutes during roasting.
- Let hens rest before carving to keep meat juicy.
