Stuffed Cornish Hens
An epic baked stuffed Cornish hens with special flavor kick. This chicken is juicy and oozing with flavor and the rice is incredibly tasty. Perfect for weeknights as well as a special dinner.
Servings: 5 Servings
Calories: 598kcal
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
Calories: 598kcal | Carbohydrates: 18g | Protein: 36g | Fat: 42g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 685mg | Potassium: 627mg | Fiber: 2g | Sugar: 3g | Vitamin A: 794IU | Vitamin C: 5mg | Calcium: 43mg | Iron: 2mg