Stuffed Cornish Hens
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups wild rice
- 3 cups chicken broth
- 3 tablespoons butter (divided)
- 1 cup chopped celery
- 1 cup chopped onion
- 4 cloves garlic (minced)
- 2 gala apples (cored and chopped)
- ¾ cup pecans (roughly chopped )
- ½ cup dried cranberries
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
- Salt and pepper (to taste)
- ¼ cup honey
- ¼ cup apple cider
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
- 4 cornish hens (1.50 lbs each)
- Salt and pepper (to taste)
Method
- In a medium saucepan, cook the rice according to package instructions with the chicken broth in place of the water. Do not overcook it as it will continue to cook when in the oven. When it is done, remove from heat and let it cool uncovered.
- Heat 2 tablespoons butter in a large skillet over medium heat and saute the onions and celery until they soften, about 3 minutes. Then add the garlic and saute for another 2 minutes until fragrant, stirring often so it does not burn. Transfer all to a bowl and set aside.
- Add the remaining butter and 1 tablespoon apple cider to the skillet and add the apples, pecans, cranberries, and herbs then saute for 2 minutes. Mix in the cooked rice then add the onions, celery, and garlic back to the pan. Season with salt and pepper. Remove from the heat and set aside.
- In a small bowl, prepare the glaze by combining the ingredients and mixing until everything is incorporated. Set aside.
- Preheat the oven to 425°F/220°C and lightly grease the rack of a roasting pan with butter or cooking spray. Pat hens dry with paper towels and place on rack.
- Using a spoon, stuff each cavity with the wild rice stuffing. You should be able to fit about ½ cup in each. Tuck in the wings and tie the legs closed with baking twine.
- Brush the honey glaze all over the hens, then season with salt and pepper. Roast at 425°F/220°C for 20 minutes.
- Then, brush with the remaining glaze, lower the oven temperature to 350°F/180°C, and continue roasting for an additional 40–50 minutes. Use a kitchen thermometer to check the internal temperature of the thickest part of the thigh. The internal temperature should reach 165°F/74°C and the juices should run clear. If the hens are browning too quickly, cover them with foil.
- Let rest for 15 minutes before carving. Serve with the extra rice.