Cornish Hens With Apple Stuffing

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1. 1

   Preheat your oven to 350°F (175°C).

   Ongeveer 5 min

   Tip van de kok: Ensure the oven rack is in the middle position for even roasting.

2. 2

   In a large bowl, combine the chopped onion, apple, celery, bread cubes, melted butter, dried sage, and dried thyme.

   Ongeveer 5 min

3. 3

   Add the salt and black pepper intended for the stuffing, and toss everything together until well combined.

   Ongeveer 1 min

   Tip van de kok: Mix gently to avoid crushing the bread cubes too much.

4. 4

   Pat the Cornish hens dry inside and out with paper towels.

   Ongeveer 2 min

   Tip van de kok: Drying the skin helps it become crispy during roasting.

5. 5

   Loosely fill the cavity of each hen with the stuffing mixture.

   Ongeveer 3 min

   Tip van de kok: Do not pack the stuffing tightly, as it will expand during cooking.

6. 6

   Rub the outside of both hens with the olive oil.

   Ongeveer 2 min

7. 7

   Season the exterior of the hens with the salt and black pepper from the 'hen seasoning' group.

   Ongeveer 1 min

8. 8

   Place the hens breast-side up in a small roasting pan or baking dish.

   Ongeveer 1 min

   Tip van de kok: You can tie the legs together with kitchen twine for a neater presentation, but it's not required.

9. 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).

   Ongeveer 50 min

   Tip van de kok: The juices should run clear when the thigh is pierced with a knife.

10. 10

    Remove the hens from the oven and let them rest on a cutting board for 10 minutes before carving.

    Ongeveer 10 min

    Tip van de kok: Resting allows the juices to redistribute, resulting in more tender meat.

11. 11

    Carve each hen in half lengthwise to create four servings.