2 hrs 5 mins
1 hr 30 mins
*Recipe under Review* My much deliberated main course for a dinner party I hosted in April of 2008. The recipe inspiration came from the William Sonoma website, but the changes my version highlights more of the herb flavors, with the fruit as an accent, rather then vis-versa.
My Private Note
Units: US | Metric
- 4 Cornish hens
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup minced sage or 1/4 cup thyme
- 1/3 cup minced rosemary
- 3 -4 cups dried whole wheat french bread or 3 -4 cups other hearty bread
- 1 tablespoon unsalted butter
- 1/2 large yellow onion, chopped (about 1 cup)
- 2 garlic cloves, minced
- 1/3 cup boiling water
- 1/3-1/2 cup chopped dried fig
- 1/3-1/2 cup chopped dried apricot
- 4 tablespoons minced fresh rosemary
- 4 tablespoons minced fresh thyme
- 1/3 cup chopped walnuts (optional)
- 1 teaspoon salt
- 2 teaspoons fresh ground pepper
- 1/2 cup apricot jam
- 3 -4 tablespoons balsamic vinegar
- fresh rosemary sprig (to garnish)
- 2Preheat an oven to 400°F
- 3Rinse the birds and pat dry.
- 4Rub inside and out with the salt and pepper, then with the sage/thyme and rosemary.
- 5Discard the herbs or, if you prefer, leave some of them clinging to the skin or tucked under the skin. (This is my preference).
- 7Place half of the bread chunks in a large bowl mixed with the dried figs and apricots, rosemary, thyme, walnuts, salt and pepper and set aside.
- 8In a small saucepan over medium heat, melt the butter.
- 9Add the onion and garlic and sauté until translucent, 4 to 6 minutes.
- 10Add the boiling water and pour the mixture over the stuffing mixture, turning it to soak all the pieces, about 10 minutes.
- 11Mix stuffing well with your hands, forming a bit of a 'paste'.
- 12Remove 1/2 cup of the paste and set aside.
- 13Add the remainder of the bread chunks to the main stuffing mixture and stir lightly to incorporate.
- 14Spoon 1/4 to 1/3 cup stuffing into the cavity of each bird. Do not pack the cavities too full.
- 15Gently slip your fingers between the skin and the meat of the breast to make a pocket, and tuck some of the 'paste' stuffing under the skin and gently massage the breast of the bird to even it out.
- 16Tie the legs together with kitchen string and tuck the wings under the breasts.
- 17Place the birds, breast side up, on a rack in a roasting pan and roast for 35 minutes.
- 19In a small saucepan over low heat, combine the jam and vinegar and heat, stirring occasionally, until a syrup forms, 3 to 4 minutes.
- 20Remove the birds from the oven and, using a pastry brush, coat them with the glaze.
- 21Return the birds to the oven and roast until the juices run clear when the thickest part of the thigh is pierced with the tip of a knife, about 20 - 30 minutes more.
- 22Remove the birds from the oven, garnish with rosemary sprigs and serve. Serves 4.
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Nutritional Facts for Cornish Game Hens With Apricot-Fig Stuffing
Serving Size: 1 (380 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 484.5
- Calories from Fat 105
- Total Fat 11.6 g
- Saturated Fat 4.1 g
- Cholesterol 225.1 mg
- Sodium 1347.3 mg
- Total Carbohydrate 46.5 g
- Dietary Fiber 4.5 g
- Sugars 27.3 g
- Protein 49.9 g
The following items or measurements are not included:
whole wheat french bread