Cornish Hens with Apple-Cranberry Rice Stuffing
User Reviews
5
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Prep Time
40 mins
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Cook Time
1 hr 20 mins
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Total Time
2 hrs
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Servings
4 servings
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Calories
1181 kcal
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Course
Main Course
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Cuisine
American
Cornish Hens with Apple-Cranberry Rice Stuffing
Description
This recipe prepares stuffing by cooking onions, celery, and pecans with fresh sage and thyme until fragrant, then combining with cooked long-grain and wild rice, diced Fuji apple, dried cranberries, and parsley. The mixture is seasoned and set aside while the glaze simmers down from apple cider and maple syrup with added Dijon mustard and cinnamon for a balanced sweetness with warmth.
Each Cornish hen is prepared by rinsing and patting dry, then stuffed with the rice mixture before roasting in a preheated oven. The high temperature and rack placement help develop a golden, evenly roasted skin. The glaze is applied to the hens for a shiny, flavorful crust.
This dish serves as an elegant main course, perfect for gatherings where individual birds are appreciated. The combination of savory herbs and sweet fruit in the stuffing complements the mild Cornish hens, offering moisture and complexity.
Cooking rice in chicken broth is recommended to deepen the stuffing's flavor. Roasting the hens on a rack set inside a baking sheet enhances browning on all sides better than a traditional roasting pan.
Ingredients
Stuffing
- 2 tablespoons butter unsalted
- 1/4 cup onion chopped
- 1/4 cup celery chopped
- 1/3 cup pecans coarsely chopped
- 1 tablespoon sage chopped, fresh
- 2 teaspoons thyme chopped fresh
- 1-1/2 cups rice long grain and wild, or "Royal/Wild Blend", cooked
- 1/2 cup Fuji apple 1/4-inch dice, about 1/2 large apple, peeled, diced
- 1/2 cup Cranberry sweetened, dried
- 3 tablespoons parsley chopped fresh flat-leaf
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
- plash apple cider
Glaze
- 1 cup apple cider
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- pinch ground cinnamon
Hens
- 4 cornish hens (1.25 to 1.5 pounds each)
- 2 tablespoons butter melted, unsalted
- salt kosher salt and freshly-ground
- black pepper kosher salt and freshly-ground
Instructions
Make the Stuffing
- Melt butter in a skillet until foaming subsides. Add onions and celery and cook until softened, about 5 minutes. Add pecans, sage, thyme, and 1/4 teaspoon each kosher salt and pepper. Cook for about 3 more minutes, until pecans are fragrant.
- Deglaze the pan with a small splash of apple cider, and scrape any brown bits from the bottom.
- Remove from heat and stir in cooked rice, apples, cranberries, and parsley. Season to taste with additional salt and pepper. Set aside.
Make the Glaze
- Combine apple cider and maple syrup in a pot. Bring to a boil, reduce heat to maintain a steady bubble. Simmer until mixture is syrupy and reduced to about 1/3 to 1/2 cup, about 15 minutes.
- Whisk in Dijon mustard and cinnamon until smooth. Set aside.
Stuff and Roast the Hens
- Remove hens from the refrigerator about 30 minutes prior to roasting. Remove giblets, rinse hens, and pat dry with a paper towel.
- Preheat oven to 425 degrees F with the rack in the lower third of the oven. Place a roasting rack inside of a foil-lined roasting pan or a rimmed baking sheet. Spray roasting rack with cooking spray.
- Lightly season the cavities of the hens with salt and pepper. Loosely spoon about 1/2 cup of stuffing into each cavity. Tie the legs closed with kitchen twine and tuck the wings under the birds. Arrange the hens in the pan with enough space between them for air to circulate.
- Brush the tops and sides of each hen with melted butter and season with salt and pepper. Roast for 20 minutes and reduce oven temperature to 375 degrees F.
- Continue roasting for an additional 40-50 minutes. During the last 30 minutes, lightly brush the hens with the glaze every 10 minutes. If the hens start to brown too quickly, shield them with a piece of foil.
- When finished, the hens should register 180 degrees F in the thickest part of the thigh, and the juices should run clear. Let hens rest for 10 minutes before serving.
Notes
- Cook rice in chicken broth to deepen the stuffing's flavor.
- Roast hens on a rack over a baking sheet for more even, golden browning on all sides.
- Removing giblets and drying hens thoroughly ensures better roasting results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1181 kcal
% Daily Value*
| Calories | 1181kcal | 59% |
| Carbohydrates | 31g | 10% |
| Protein | 79g | 158% |
| Fat | 80g | 123% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 484mg | 161% |
| Sodium | 299mg | 12% |
| Potassium | 1202mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 9.3mg | 10% |
| Calcium | 77mg | 8% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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