Recipe Book

Cornish Hen with Homemade Classic Stuffing

Chicken 90 min

Adapted from Homemade In The Kitchen (Carla Cardello)

Ingredients

Hen

  • 1 Cornish game hen, thawed and giblets removed
  • 1 tsp fresh thyme leaves (or herb of choice)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • to taste olive oil, for brushing

Stuffing

  • 1/2 cup 113 g unsalted butter
  • 1/2 cup 120 ml chopped onion
  • 1 celery stalk, chopped
  • 1 garlic clove, minced
  • 4 slices white bread, cut into 1/2-inch pieces
  • 1/4 tsp salt

Method

  1. Stuffing
  2. Melt the butter in a large skillet. Add the onion, celery, and a big pinch of salt, and cook until softened, about 5 minutes.
  3. Combine the bread, onion mixture, and salt in a large bowl. Mix until the bread is moistened.
  4. Hen
  5. Preheat the oven to 200°C (400°F). Have a small roasting pan or 8x8-inch dish ready.
  6. Mix the thyme, salt, and pepper together in a small bowl.
  7. Fill the hen with stuffing. Add any leftover stuffing to the bottom of the pan, or use a roasting rack if there's none left over.
  8. Tie the hen's legs together with oven-safe twine (optional, keeps the legs in place), then place on the stuffing or rack.
  9. Brush the hen with olive oil, then rub the thyme mixture all over, working it under the wings, legs, and skin where possible.
  10. Bake 50–60 minutes, or until the juices run clear when the thickest part is pierced and the internal temperature reaches 82°C (180°F).

Notes