Recipe by lazy gourmet
I am a huge fan of cornish hens because they are all white meat - my favorite part! This is a great main course for a special occasion or holiday with a small gathering, or just for a special weekend treat. YUMMY!
Top Review by Purple Mama
I made this for an intimate Thanksgiving dinner for four (two children, 2 adults). We really enjoyed it! The kids loved having their own "little chicken". I followed the recipe as written with one exception. I left out the sage in the stuffing as I am not personally a fan of sage. The stuffing was the best I've ever had! DH loved it too. The kids gobbled up the chicken. I served it with cranberry sauce, peas and Sweet Potato Casserole (recipe #76073). I will make this again.
- 4 (1 lb) Cornish hens
- 1⁄4 cup vegetable oil
- 1⁄2 cup dry white wine
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 1⁄2 teaspoons dried rosemary
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 4 tablespoons unsalted butter, softened
- 3 tablespoons salted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups cornbread cubes
- 2 cups dry white bread cubes
- 2 teaspoons poultry seasoning
- 3⁄4 teaspoon dried sage
- 2 teaspoons finely chopped fresh parsley
- 2 large eggs, beaten lightly
- 1⁄2-1 cup chicken broth
- salt and pepper, to taste
Directions See How It's Made
- Remove the giblets from the hens, rinse with cold water and pat dry.
- Prepare the marinade- combine the vegetable oil, the wine, the chopped medium onion, the garlic, half of the rosemary, the 1/2 teaspoons salt and coarsely ground black pepper and the unsalted butter.
- Place the hens in a large food storage bag and pour the marinade over them.
- Close the bag securely and refrigerate for at least three hours.
- Shake the bag occasionally to coat the hens with the marinade.
- Prepare the stuffing- in saute pan, melt the salted butter.
- Saute the 1 cup chopped onions and celery in the butter until tender.
- In a large bowl, toss the bread cubes with the sauteed onions and celery.
- Mix in the poultry seasoning, sage and remainder of the rosemary.
- Add the eggs and enough chicken broth to slightly moisten and barely bind the ingredients.
- Season with salt and pepper to taste.
- Preheat the oven to 400 degrees.
- Remove the hens from the bag and pat dry with paper towels.
- Season the hens to taste inside and out with salt and pepper.
- Stuff the cavity loosely with the cornbread stuffing.
- Brush butter over the skin of the hens and place them breast side up in a roasting pan with enough space to allow room between the hens.
- Roast for 15 minutes to brown.
- Reduce the oven temperature to 350 degrees and baste frequently with pan drippings for 45 minutes.