I often fix Cornish Hens for a holiday meal instead of turkey. With a smaller family now, turkey is too much for us to eat, and while turkey breast works well, we like the dark meat also. Cornish hens bake in a hour, thaw in the refrigerator in a day, and leave just enough left over to make a stuffing and chicken casserole, one of our favorite dishes
Cornish hens are roasted like you would a whole chicken. I do heat the oven to 450 to start as suggested byThe Joy of Cooking. Then turn down to 350 as soon as you put the hens in to roast.
Because they bake so fast, the higher temp. to start with helps them to brown nicely.
If stuffing, allow an extra 15 to 20 minutes. They will hold about 1/4 cup stuffing and the rest can be baked along side for 30 minutes. Any good stuffing recipe that you like can be used for this. I have always used Kellogg's seasoned bread cubes. Stovetop stuffing will not hold up well to the roasting time. Most bags of stuffing cubes will have directions on them or use your family favorite.Stuff and tie up with kitchen twine. Baste with melted butter and baste once or twice while baking. Place on lightly oiled rack and bake for at least one hour.
|Tied and ready to roast|
Preheat oven to 450
Rinse and wipe dry
Salt and pepper inside and outside. If desired sprinkle with herbs of your choice
If stuffing use your favorite and put about 1.4 cup in each hen
Tie wings and legs to body with kitchen twine
Turn oven to 350 and put hens in to roast on lightly oiled roastRoast for about an hour or until internaltemperature is 16