Ingredients
Equipment
Method
Prepare the Stuffing Base
- In a large skillet, melt the butter over medium heat. Once hot, add the chopped onion, chopped celery, and a generous pinch of salt (from the stuffing ingredients). Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Moisten the Bread
- In a large bowl, combine the cubed bread pieces with the cooked onion and celery mixture from the skillet. Add the 1/4 teaspoon of salt for the stuffing. Gently toss everything together until the bread is evenly moistened by the butter and vegetables.
Preheat and Prep Pan
- Preheat your oven to 400°F (200°C). Select a small roasting pan or an 8x8 inch baking dish.
Mix the Seasoning
- In a small bowl, create the herb rub by mixing together the fresh thyme leaves (or your chosen herb), 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Stuff the Hens
- Loosely fill the cavity of each Cornish hen with the prepared bread stuffing. Avoid packing it too tightly, as this can prevent even cooking of both the hen and the stuffing. If you have leftover stuffing, you can spread it in a single layer in the bottom of your prepared roasting pan to bake alongside the hens.
Truss and Position (Optional but Recommended)
- For a neater presentation and more even cooking, tie the hen's legs together using oven-safe twine. Place the stuffed hen(s) directly into the roasting pan on top of any extra stuffing, or on a roasting rack if not using extra stuffing.
Season and Oil
- Brush the entire exterior of the hen(s) with olive oil. Then, generously rub the thyme and pepper mixture all over the skin, ensuring you get some under the wings and legs for maximum flavor and crispy skin.
Bake to Perfection
- Roast in the preheated 400°F (200°C) oven for 50-60 minutes. The hens are done when the juices run clear when the thickest part of the thigh is pierced with a fork or knife, and a meat thermometer inserted into the thigh (without touching bone) registers 165°F (74°C).
Nutrition
Notes
Allow the hen to rest for 10 minutes after removing it from the oven. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Store cooked, cooled Cornish hens and stuffing in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.