The Best Herb Stuffed Roasted Cornish Hens
Tender succulent Cornish Game Hens stuffed with fresh herbs, apples, oranges, and onions and roasted and basted in a butter wine sauce until they are juicy and golden! A wonderful easy Holiday Meal idea you and your guests are sure to love!
Ingredients
- 2 - Cornish Hens
- 1/4 teaspoon salt & pepper divided in half between each hen
- 1/2 a Large Granny Smith Apple cut in 1 inch cubes
- 1/2 an Orange cut into 1 inch cube (reserve other half)
- 1 small onion peeled and cut into 1 inch cubes
- 4 Tablespoon Garlic infused Olive Oil or regular olive oil.
- 4 fresh sage leaves
- 2 small sprigs rosemary
- 8 - 1 inch clippings of thyme
- 1/2 cup white cooking wine
- 1/2 cup chicken broth
- 6 Tablespoon butter cut into 1 Tablespoon servings
- Additional Rosemary Thyme and Sage
- Additional Orange sliced for cooking and garnish
- Additional Salt and Pepper to taste
Gravy
- Pan juices
- 1 Cup Chicken Broth
- 1/2 cup water
- 4 Tablespoons cornstarch
Instructions
- Rinse and pat dry Cornish Game Hens. Season inside of each hen with 1/8 teaspoon salt and pepper, to equal 1/4 total salt and pepper between the two hens.
- Preheat oven to 350°
- Stuff each hen with cubed fruit and onions, alternating between apples, oranges, and onions until the cavity of each hen is loosely filled. Half way through stuffing each hen add 1 Tablespoon butter per hen.
- Slide two sage leaves on top of apple and orange stuffing, one small sprig of rosemary and 4 sprigs of thyme for each hen. Tie legs of each hen to keep stuffing inside the hen.
- Place hens in a large roasting pan on top of a roasting rack. Drizzle each hen with Garlic infused Olive oil. With a marinade brush, or your hands, make sure each hen is completely covered with olive oil. Season with additional salt and pepper to taste, about 1/8 teaspoon per hen.
- Place half the orange slices around the sides of the hens. Place 2-3 additional sprigs of rosemary, 2 Tablespoons fresh thyme, and 2 sprigs of sage around the hens with the orange slices. Place Two pats, of the 1 Tablespoon servings, of butter on top of each game hen.
- Add cooking wine and chicken broth to the bottom of the roasting pan. Bake for 1 hour, basting each hen every 20 minutes.
- After 1 hour increase the cooking temperature to 410° and bake for an additional 30 minutes, basting once, until internal temperature is 165° and juices run clear.
- Remove hens from the oven and place on a serving platter. Using the reserved 1/2 an orange squeeze juice over both hens. Allow hens to rest for 15 minutes before removing the string holding the legs together. Garnish with extra orange slices and herbs for a beautiful presentation.
! Gravy- To make the gravy, carefully, using oven mitts, strain the hot pan juices into a medium sauce pan, removing any residual herbs. Add 1 cup chicken broth. Over medium heat bring mixture to a low boil. In a small bowl mix cornstarch and water together. Slowly whisk the cornstarch mixture into the boiling pan juices and stir constantly until mixture thickens and becomes clear and no longer cloudy. Remove from heat and serve with game hens.
Video
Nutrition
Serving: 1gCalories: 1340kcalCarbohydrates: 48gProtein: 62gFat: 96gSaturated Fat: 37gPolyunsaturated Fat: 52gTrans Fat: 1gCholesterol: 432mgSodium: 1437mgFiber: 6gSugar: 16g
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