by 
These Stuffed Cornish Hens are filled with a flavorful wild rice stuffing and oven-roasted with butter and fresh herbs. Each person gets their own individual hen, making this an impressive main dish that's perfect for a holiday or special dinner.
Best of all, the hens roast in about an hour, so they're easier to prepare than you might think.
A great alternative to a whole turkey
Cornish hens are a great option when you're planning a smaller holiday dinner and don't need a whole turkey. They're much smaller than a chicken, and I usually plan on one hen per person. Everyone gets their own individual bird, which makes dinner feel a little extra special.
For this recipe, I stuff each hen with my wild rice stuffing made with mushrooms, cranberries, and pecans. You can also use your favorite stuffing and follow the same method.
Because of their small size, the hens roast in about an hour. That makes them a nice choice for Thanksgiving, Christmas, or anytime you want to make a special dinner without spending all day in the kitchen.
Key ingredients
- Cornish hens - Most are sold frozen, so allow enough time for them to thaw completely. I plan on one hen per person, although half a hen may be enough for lighter appetites.
- Wild rice stuffing - You'll need about ½ cup per hen. Don't pack the stuffing tightly into the cavity.
- Butter - Helps the skin brown while adding flavor. I use regular salted butter.
- Fresh herbs - Fresh rosemary and thyme season the outside of the hens.
- Chicken stock - Added to the roasting pan to keep the drippings from drying out and provide liquid for basting.
Making stuffed Cornish hens
- Salt and pepper inside of hens
- Add about ½ cup of stuffing to each cavity
- Cross legs over and tie with cooking twine. Trim excess twine.
- Rub skin with softened butter
- Sprinkle with salt and pepper and fresh herbs
- Place hens in a pan lined with a baking rack. (I used this adjustable rack.) Pour a bit of chicken stock into the bottom of the pan. You want enough to cover the bottom of the pan.
- Bake in a preheated 400°F oven for 50-65 minutes until cooked through. The temperature should reach at least 165°F in the thickest part of the thigh, without touching the bone. The center of the stuffing should also reach 165°F.
- Halfway through baking time, remove hens, add a bit more butter to each hen, and add additional broth to the pan if the pan is drying out. Rotate pan when returning to oven.
- Allow hens to rest for 10 minutes before serving
- Remove twine before serving
Recipe tips
- Don't overstuff your hens. You can usually fit about ½ cup of stuffing.
- Tying the legs together is enough to hold the stuffing in the hen. No need to truss like you would a turkey.
- Use a baking rack. Any kind will do as long as it fits in your pan. When I just do two hens, I use a smaller dish and an adjustable rack. If I do more, I use my roasting pan with a larger rack.
- Rotate pan halfway through cooking time to help ensure even browning
- Allow Cornish hens to rest at least 10 minutes before serving
Frequently asked questions
The best way to determine when Cornish hens are fully cooked is with an instant-read thermometer. Insert the thermometer into the thickest part of the thigh without touching the bone. The internal temperature should reach at least 165°F.
Because these hens are stuffed, you'll also need to check the temperature in the center of the stuffing. The stuffing must reach 165°F before serving.
Once fully cooked, remove the hens from the oven and let them rest for about 10 minutes before serving.
I like to serve one hen per person. However, it is a very generous portion. If you prefer, you can split the hens after baking and serve each person half.
Serving suggestions
- Green Beans Almondine
- Broccoli Gratin
- Mashed Potatoes
- Cranberry Sauce
- Homemade Dinner Rolls
- Roasted Butternut Squash
More delicious poultry recipes
- Chicken and Rice
- Cast Iron Chicken
- Chicken and Broccoli Bake
- Apricot Chicken
- Chicken Fajita Casserole
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious main dish recipes!
Stuffed Cornish Hens
Equipment
- Adjustable Roasting Rack
- 9 x 13" Baking Dish (Or a larger roasting pan)
- Kitchen Twine
Ingredients
- 2 cornish hens
- salt
- pepper
- 1 cup wild rice stuffing
- ¼ cup butter
- ½ teaspoon fresh rosemary
- ½ teaspoon fresh thyme
- 1 cup chicken broth
Instructions
- Salt and pepper inside of henssalt , pepper
- Add about ½ cup of stuffing to each cavity1 cup wild rice stuffing
- Cross legs over tie with cooking twine. Trim excess twine.
- Rub skin with softened butter¼ cup butter
- Sprinkle with salt and pepper and fresh herbs½ teaspoon fresh rosemary, ½ teaspoon fresh thyme
- Place hens in a pan lined with a baking rack. Pour a bit of chicken stock into the bottom of the pan. You want enough to cover the bottom of the pan.1 cup chicken broth
- Bake in a preheated 400°F oven for 50-65 minutes until cooked through. The temperature should reach at least 165°F in the thickest part of the thigh, without touching the bone. The center of the stuffing should also reach 165°F.
- Halfway through baking time, remove hens, add a bit more butter to each hen and add additional broth to the pan if the pan is drying out. Rotate pan when returning to oven.
- Allow hens to rest for 10 minutes before serving
Notes
- Don't overstuff your hens. You can usually fit about ½ cup of stuffing.
- Tying the legs together is enough to hold the stuffing in the hen. No need to truss like you would a turkey.
- Use a baking rack. Any kind will do as long as it fits in your pan. When I just do two hens, I use a smaller dish and an adjustable rack. If I do more, I use my roasting pan with a larger rack.
- Rotate pan halfway through cooking time to help ensure even browning
- Allow Cornish hens to rest at least 10 minutes before serving
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Valentina says
Awesome recipe, Kathy. I've always wanted to serve something like this for a holiday dinner -- one for every guest. I love that idea. One day! This recipe looks particularly delicious -- wild rice is a favorite of mine. Hope you had a wonderful Thanksgiving! And happy holiday season. 🙂 ~Valentina
Kathy says
Thanks, Valentina! These cornish hens are perfect for the holidays!
David @ Spiced says
My family used to send us cornish hens every year as a gift. Confession: we always thought they were boring. Now I know how to cook 'em if we ever get them again! I love the wild rice stuffing idea!
Kathy says
They make a great little dinner!