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Roasted Cornish game hens with wild rice stuffing on a plate

Cornish Game Hens & Wild Rice Stuffing — Small Birds, Big Sunday Dinner

Cornish game hens with wild rice stuffing — juicy roasted hens, nutty rice, mushrooms and herbs, with exact temps and simple steps.
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Prep Time 25 minutes
Cook Time 1 hour
Rest 15 minutes
Total Time 1 hour 40 minutes
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

For the hens:
  • 4 Cornish game hens about 450 to 550 g each, giblets removed
  • 3 tablespoons unsalted butter softened
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 lemon quartered
For the wild rice stuffing:
  • 1 cup wild rice blend uncooked
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 small onion finely chopped
  • 2 celery stalks finely chopped
  • 150 g mushrooms chopped
  • 2 garlic cloves minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 cup chopped pecans or walnuts optional
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Equipment

  • Large saucepan with a lid
  • Large skillet
  • Roasting pan with a rack
  • Kitchen twine
  • Instant-read meat thermometer
  • Basting brush or spoon
  • Aluminium foil

Method
 

  1. Cook the rice three-quarters of the way: Rinse the wild rice blend, then simmer it in the chicken broth, covered, for about 25 minutes, until tender but still with bite. Drain off any extra liquid.
  2. Make the stuffing: Melt the butter in a skillet over medium heat. Cook the onion and celery for 5 minutes, add the mushrooms and cook for 5 minutes until they give up their liquid and start browning, then add the garlic, sage and thyme and cook for 1 minute. Fold in the par-cooked rice, nuts if using, and parsley, season with salt and pepper, and cool for 10 minutes.
  3. Prep the hens: Heat the oven to 220°C (425°F). Pat the hens completely dry inside and out, spread butter under the breast skin, and rub the outside with olive oil, salt, pepper and thyme. Place a lemon quarter inside each hen.
  4. Stuff loosely, then tie: Spoon about 3/4 cup of the cooled stuffing loosely into each hen, do not pack it tight, tie the legs with kitchen twine, and tuck the wing tips under.
  5. Roast hot, then lower: Place the hens breast-side up on the rack in the roasting pan, roast at 220°C (425°F) for 20 minutes, then lower the heat to 190°C (375°F) and roast for 35 to 45 minutes, basting once or twice if you like.
  6. Check two temperatures: Slide the thermometer into the thickest part of the thigh, away from the bone, and into the centre of the stuffing. Both must read 74°C (165°F). If the stuffing lags behind, roast for 10 more minutes, tented loosely with foil.
  7. Rest before serving: Tent the hens loosely with foil and rest them for 15 minutes, then serve each hen whole with extra stuffing and pan juices.

Notes

Estimated nutrition per serving: about 540 kcal, 42 g protein, 28 g fat, 32 g carbohydrate. Calories and macros are estimates only and will vary with the size of your hens and how much butter you use.