DinnerMain Course

Cornish Hens With Apple Stuffing

Name: Cornish Hens With Apple Stuffing
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 pcs cornish hen giblets removed; 1 tbsp olive oil; 0.5 tsp salt; 0.25 tsp black pepper ground; 100 g yellow onion finely chopped; 180 g apple peeled, cored, and cut into small cubes; 40 g celery finely chopped; 120 g bread cut into cubes; 2 tsp unsalted butter melted; 0.5 tsp dried sage; 0.5 tsp dried thyme; 0.5 tsp salt; 0.25 tsp black pepper ground

Tender Cornish hens are roasted with a savory and slightly sweet stuffing made from bread, apple, and herbs. This dish makes for an elegant yet straightforward main course perfect for a special meal.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 4
Difficulty: Medium

Allergen information: may contain celery, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2 pcscornish hen, giblets removed
1 tbspolive oil

hen seasoning

0.5 tspsalt
0.25 tspblack pepper, ground

stuffing

100 gyellow onion, finely chopped
180 gapple, peeled, cored, and cut into small cubes
40 gcelery, finely chopped
120 gbread, cut into cubes
2 tspunsalted butter, melted
0.5 tspdried sage
0.5 tspdried thyme
0.5 tspsalt
0.25 tspblack pepper, ground

Equipment

large bowl · oven · knife · cutting board · roasting pan

The method

Step by step

1
Preheat your oven to 350°F (175°C).
About 5 min
Cook’s note: Ensure the oven rack is in the middle position for even roasting.
2
In a large bowl, combine the chopped onion, apple, celery, bread cubes, melted butter, dried sage, and dried thyme.
About 5 min
3
Add the salt and black pepper intended for the stuffing, and toss everything together until well combined.
About 1 min
Cook’s note: Mix gently to avoid crushing the bread cubes too much.
4
Pat the Cornish hens dry inside and out with paper towels.
About 2 min
Cook’s note: Drying the skin helps it become crispy during roasting.
5
Loosely fill the cavity of each hen with the stuffing mixture.
About 3 min
Cook’s note: Do not pack the stuffing tightly, as it will expand during cooking.
6
Rub the outside of both hens with the olive oil.
About 2 min
7
Season the exterior of the hens with the salt and black pepper from the 'hen seasoning' group.
About 1 min
8
Place the hens breast-side up in a small roasting pan or baking dish.
About 1 min
Cook’s note: You can tie the legs together with kitchen twine for a neater presentation, but it's not required.
9
Roast for 45 to 50 minutes, or until the skin is golden brown and a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
About 50 min
Cook’s note: The juices should run clear when the thigh is pierced with a knife.
10
Remove the hens from the oven and let them rest on a cutting board for 10 minutes before carving.
About 10 min
Cook’s note: Resting allows the juices to redistribute, resulting in more tender meat.
11
Carve each hen in half lengthwise to create four servings.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat in an oven preheated to 350°F (175°C) until warmed through.