These Stuffed Cornish Hens are easier to make than you might think, and the end result is a tender and juicy game bird with flavorful stuffing. That means this recipe is great for guests, but also easy enough for a weeknight dinner with your family.
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Game hen recipe
- It's surprisingly simple to prepare yet looks impressive enough for special occasions.
- The stuffing adds a burst of flavor with every bite, making the dish feel extra hearty and satisfying.
- The crispy, golden skin and tender, juicy meat make it absolutely irresistible!
Game hens are not only affordable, but they also cook faster than a traditional roast chicken. This makes them perfect for those busy weeknights when you want a delicious meal without spending hours in the kitchen. Plus, they make for a fun and unique twist on the usual chicken dinner.
Ingredients you'll need
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
Ingredient notes
- Wild rice mix - You can use any type of rice mix or even just plain white/brown rice for this recipe.
- Chicken stock - If you don't have chicken stock, you can use chicken broth or even water.
- Butter - I like to use unsalted butter so that I can control the level of salt in this recipe. Extra virgin olive oil would also work.
- Onion - Yellow or white onion both work well in this recipe.
- Salt and black pepper - Season to taste, and remember that the chicken stock may already have some salt in it.
- Garlic cloves - Fresh garlic adds a lot of flavor to this dish, but you can also substitute garlic powder.
- Parsley and rosemary - These herbs add a nice depth of flavor to the sauce. If fresh herbs are not available, you can also use dried ones.
- Lime - You will need the zest and juice of one fresh lime.
- Cornish hens - These small chickens are perfect for individual servings.
Adaptable recipe – make it your own!
- Feel free to add your favorite vegetables to the dish, such as carrots, potatoes, white mushrooms, or Brussels sprouts. These can be roasted alongside the Cornish hens and will soak up all the delicious flavors of the sauce.
- Experiment with different spices. For example, adding a pinch of smoked paprika, cumin, or chili powder can give the dish a warm, smoky kick. For a creative twist, you can also use your favorite herbs.
- For a more festive stuffing try mixing in some nuts like slivered almonds, pine nuts, or chopped pecans. For a hint of sweetness, add some dried cranberries.
- If you're looking for a tangy twist, consider adding a splash of balsamic vinegar or a dollop of Dijon mustard to the butter mixture.
Step by step: instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a pot over medium heat, melt butter, then add onion and saute for 2-3 minutes until translucent. Add rice, salt, and pepper and stir to combine. Pour water over, bring to a boil, then reduce heat to medium-low, cover, and cook until almost done.
- In a small plate, mix butter mixture ingredients together.
- Pat the whole chicken dry with a paper towel and try to loosen the skin on the breast side keeping the skin in between breasts attached. Try not to tear the skin. Rub the chicken inside, out and under the skin with the butter mixture.
- Spoon wild rice stuffing inside the cavity of each chicken, close the opening with toothpicks, and tie the legs with kitchen twine. Tuck the wings under. Pour chicken stock or water into the pan. Bake in the center of the oven for 45- 50 minutes or until the internal temperature reaches 165°F and the skin is golden brown.
Your questions answered: FAQs
Cornish hens are smaller than regular chickens and typically weigh around 1 to 2 pounds, making them perfect for individual servings. They are a younger breed of petite birds known for their tender meat and mild flavor.
The best way is to loosely pack the stuffing inside the cavity to allow air to circulate, which helps the hen cook thoroughly and still have a perfect flavor.
My notes
- To ensure even cooking, bring the Cornish hens to room temperature before roasting.
- Baste the hens with the sauce during cooking to keep them moist and flavorful.
- Don't skip letting the hens rest for a few minutes after cooking. Because this helps lock in all the juices for maximum tenderness!
- Use an instant-read meat thermometer to check for doneness. The temperature should read 165°F (74°C) when inserted into the thickest part of the thigh.
Storage and reheating
Refrigerate - Store leftover Cornish hens in an airtight container in the refrigerator. They can be stored for up to 3-4 days.
Freeze - If you want to keep your Cornish hens for longer, they can be frozen for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.
Reheat - When you're ready to enjoy the chicken, preheat your oven to 350°F (175°C). Place the hens on a baking dish and cover with foil. Reheat for about 15 minutes or until warmed through.
Make Ahead
If you're planning to make Cornish hens ahead of time, you can prepare them up to a day in advance. Season and marinate the hens as desired, then cover them tightly with plastic wrap or store them in an airtight container in the refrigerator. When you're ready to cook, simply take them out, allow them to come to room temperature for about 20-30 minutes, and bake according to your recipe.
Perfect pairings: what to serve with
Consider serving them with Instant Pot Garlic Mashed Potatoes or roasted Mediterranean vegetables for a hearty, comforting combination. Don’t forget the bread! Fluffy Buttery dinner rolls are excellent for soaking up the flavorful sauce and drippings.
You'll also like
Rice is a staple on our meal plan, and I've got many delicious ways to use it. Some of my favorite rice recipes are Instant Pot Chicken Fried Rice, Instant Pot Rice Pudding, and Mushroom and Rice Bake. You can't go wrong with any of these recipes.
Stuffed Cornish Hens
Equipment
- Large roasting pan
Ingredients
For the rice:
- ½ cup Wild rice mix (90g)
- 1 cup chicken stock , or water
- 1 Tablespoons unsalted butter
- 1 small onion (120g) chopped
- ½ teaspoon salt or to taste
- ¾ teaspoon black pepper
For the butter mix:
- 3-4 large garlic cloves about 11/2 Tablespoon finely chopped
- 6 Tablespoon unsalted butter room temperature
- 1 ½ Tablespoon parsley leaves finely chopped
- 1 ½ teaspoons rosemary spears finely chopped
- ½ teaspoon salt more for sprinkling
- ¼ teaspoon black pepper more for sprinkling
- Juice and zest of one lime about 1 Tablespoon juice and 1 teaspoon zest
- 2 Cornish hens each about 1 ½ pounds
For cooking:
- ½ cup chicken stock or water.
Instructions
- Wash rice under cold running water then set aside.
- In a pot melt butter then add onion and saute for 2-3 minutes until translucent.
- Add rice, salt and pepper and stir to combine.
- Pour water over, bring to a boil then reduce heat to medium low cover and cook until almost done.
- While the rice is cooking season the chicken:
- In a small plate, add butter mix ingredients together and mix.
- Pat the chicken dry and try to loosen the skin on the breast side keeping the skin in between breasts attached. Try not to tear the skin.
- Rub the chicken inside, out and under the skin with the butter mixture.
- Place in a casserole dish and set aside until rice is done.
- Preheat oven to 400F.
Stuff the chicken:
- When rice is done taste rice to adjust seasoning, you can add any seasoning you like and mix it in.
- Divide rice in two halves.
- Spoon rice inside the cavity of the each chicken, close the opening with toothpicks and tie the legs with kitchen twine.
- Tuck the wings under.
- Pour chicken stock or water in the pan.
- Cover with parchment paper then aluminum foil and bake in the center of the oven for 45- 50 minutes or until the internal temperature reaches 165F.
- Uncover and bake for another 15 minutes or broil until skin is crispy.
- Rest for 10 minutes before carving and serving.
Nutrition
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Mirea
My family loved this recipe. I will be making it again for sure. Thanks
Ramon
This came out so tender and juicy and the rice cooked perfectly. Next time I will try with brown rice.