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Glazed Cornish Hens with Wild Rice Stuffing

These deeply flavorful Cornish hens are cooked to perfection with a deeply flavorful port glaze. A delicious mix of sweet and savory and quintessential holiday flavors. The rice can be made up to 24 hours in advance and reheated in a covered dish in the oven as the hens are roasting.

Prep Time
20 mins
Cook Time
1 hr
Additional Time
30 mins
Total Time
1 hr 50 mins
Servings: 4
Calories: 452 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Rice Pilaf Stuffing
  • 2¼ cups wild rice blend cooked with chicken (or veggie) broth
  • chicken stock for cooking the rice
  • 3 tablespoon unsalted butter divided
  • 4 oz pancetta cubed
  • 1 granny smith apple peeled, cored, and cut into small cubes
  • 1 cup onion chopped
  • 1 cup celery chopped
  • 3 cloves garlic minced
  • ½ cup dried cranberries sweetened or regular
  • 1 cup pecans roughly chopped
  • 2 tablespoon sage fresh, chopped
  • 1 tablespoon parsley fresh, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
For the Hens
  • salt and pepper
  • 4 1½ lb Cornish hens giblets removed if included
  • 2 tablespoon unsalted butter melted
For the Glaze
  • 1 cup port Ruby is recommended
  • 2 tablespoon unsalted butter
  • ¼ cup sugar
  • 3 cinnamon sticks
  • 6 whole cloves
  • 4 cloves garlic sliced in half
  • 6 slices ginger fresh

Instructions

Prepare the Rice Pilaf Stuffing
    Cup of Yum
  1. Prepare the rice according to the package instructions. Use broth (chicken or vegetable) in place of the water. Once cooked, place in a large bowl. Set aside.
  2. Heat a large skillet over medium heat. Add the pancetta and cook until almost crisp. If more than 1 tablespoon of rendered grease, tilt the pan and spoon the excess out. You'll need to leave about 1 tablespoon of the grease. Stir in the apples and cook for 2 to 3 minutes, until the apples start to soften. Transfer to bowl with rice.
  3. In the same skillet, heat 2 tablespoon of the butter over medium heat. Add the onion and celery and sauté until soft, about 4 minutes. Add the garlic and sauté for another 30 seconds to 1 minute. Transfer to the bowl with the rice, pancetta, and apples.
  4. To the bowl, add the cranberries, pecans, sage, parsley, 1 teaspoon salt, and ½ teaspoon black pepper. Stir together with a large wooden spoon until fully mixed. Set aside.
Prepare the Hens
  1. Preheat oven to 425°F.
  2. Liberally salt and pepper the cavities of each hen.
  3. Stuff each hen with ½ to ¾ cup of the rice stuffing. Tie the legs together with kitchen twine.
  4. Add about ¼-inch of water to the roasting pan. Place rack in pan. Place the birds on the rack, breast-side up. Brush the breasts and legs of the hens with melted butter. Liberally salt and pepper all over the tops of the hens.
  5. Roast in the oven for 20 minutes while you prepare the glaze.
Make the Glaze and Finish Off the Hens
  1. In a medium saucepan over medium-high heat, add the port, butter, sugar, cinnamon sticks, cloves, garlic halves, and ginger. Bring to a boil and then lower the heat to medium and simmer for about 15 minutes, until it has reduced to about ½ cup and has thickened somewhat.
  2. If desired, strain the sauce/glaze through a fine-mesh sieve.
  3. After 20 minutes of roasting, remove the hens from the oven. Lower the oven temperature to 375°F. Brush the glaze all over the tops of the hens, including the wings and legs. Return to the oven, and roast for another 45 to 55 minutes, basting another 3 times, every ten minutes or so.
  4. Keep a close eye on the hens. If spots are starting to brown a little too much, cover with a piece of foil. Use a meat thermometer to cook the hens until they reach an internal temperature of 170 to 175°F.
  5. Remove the hens from the oven and let rest for 5 to 10 minutes.
  6. Serve immediately with additional rice pilaf on the side.

Notes

  • See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
  • subscribe to our YouTube channel.
  • The rice stuffing can be made up to 24 hours in advance. It is best served warm or at room temperature. (we prefer serving it warm). To reheat, place in a dish, cover with foil, and place in the oven during the last 20 minutes of roasting the hens. 
  • Be sure to keep an eye on the hens once you start adding the glaze. If spots start getting too brown, add small pieces of foil. This will require you to open your oven periodically. This may cause the cooking time to be a bit longer. A meat thermometer ensures you the hens will be fully cooked. 170 to 175°F is highly recommended.
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Nutrition Information

Calories 452kcal (23%) Carbohydrates 26g (9%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 72mg (24%) Sodium 547mg (23%) Potassium 483mg (14%) Fiber 8g (32%) Sugar 36g (72%) Vitamin A 873IU (17%) Vitamin C 9mg (10%) Calcium 121mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 452

% Daily Value*

Calories 452kcal 23%
Carbohydrates 26g 9%
Protein 8g 16%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 72mg 24%
Sodium 547mg 23%
Potassium 483mg 10%
Fiber 8g 32%
Sugar 36g 72%
Vitamin A 873IU 17%
Vitamin C 9mg 10%
Calcium 121mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.