Golden Cornish Game Hens for 2 (Bacon-Herb Bread Stuffing)

Recipe by littleturtle
READY IN: 2hrs




  • Cook bacon until crisp.
  • Remove bacon from pan, crumble; set aside.
  • Drain pan of all but 2 tablespoons of the bacon grease, and saute carrots and celery in the reserved grease until tender (about 5 minutes).
  • Add bacon, savory, thyme, and pepper; mix in bread crumbs.
  • Dissolve bouillon in hot water, and drizzle over the bread mixture.
  • Toss lightly.
  • Season cavities of hens with salt, then lightly stuff with the bread mixture.
  • If birds have neck skin still attached, pull it to each bird's back and secure with a small skewer.
  • Tie legs to tail, and twist wing tips under back on each.
  • Place hens breast side up in a shallow roasting pan.
  • Brush with cooking oil and cover loosely with foil.
  • Roast at 375°F for 30 minutes.
  • Combine wine, butter, and orange juice.
  • Uncover birds and baste with wine mixture.
  • Roast uncovered for another hour (until done), basting twice with wine mixture.