Stuffed Cornish Hens Recipe - Cornish Hens with Cranberry Apple Stuffing (2024)

FAQs

Should I cover my Cornish hens when baking? ›

Roast, uncovered, basting frequently with butter for 1 hour (if hen weighs over 1lb 2oz, roast 1 hour and 15 minutes) or until internal temperature on instant read thermometer reaches 180°F when inserted into inner thigh.

Do not rinse the skin or cavity of the bird, as doing so may spread bacteria in the sink and on the countertop. Once defrosted, remove bird from packaging and pat dry with a paper towel. Remove giblet bag from cavity and reserve for making sauces, etc.

Cornish hens are butchered younger, which tends to make their meat more tender than chickens when cooked.

Set the Cornish hens out to come to room temperature about 1 hour before cooking. Preheat the oven to 425 degrees and set a rack to the middle position of the oven. While the hens are coming to room temperature, make the basting sauce.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

You can also keep some of the pan drippings and reheat the chicken in a skillet with the drippings to prevent it from drying out.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

A lot of the best qualities of a great roast chicken are accentuated in Cornish hens. Their flavor is often described as rich and moist with a hint of sweetness. Because they're harvested so young, Cornish hens' meat is exceptionally tender. Their high skin-to-meat ratio makes them remarkably succulent too.

Roasting Cornish hens on a wire rack set inside a baking sheet also helps elevate the birds so that the thighs cook as quickly as the breasts. Cornish hens are done when they reach an internal temperature of 165°F in the thickest part of the thigh and their juices run clear.

Why are Cornish hens so expensive? Part of the price is due to its decades-old reputation as an exotic new bird (though it really isn't). It's been marketed as a fancy alternative to chicken and so manufacturer's can get away with charging such a steep price.

What is so special about Cornish hens? ›

They cost more than regular chicken, but as splurges go, it's a cheap thrill. Aside from the diminutive size, their most notable trait is the tenderness of their meat, and the way it can accommodate a lemony marinade or quickly absorb the flavors of a spice rub.

Bred to develop a large breast over a short period of time, the fowl weighs roughly 2.5 pounds (1.1 kilograms) when slaughtered at four to six weeks of age and typically commands a higher price per pound than mature chicken.

Stick a skewer into the thickest part of the thigh. If the juices run clear, it's done. If the juices are a little pink, cook it a little longer and try again.

Lay a wire rack in the bottom of a big roasting pan and place 6 Cornish game hens on it. If you don't have a wire rack that fits the pan, bunch up a few pieces of aluminum foil and place these on the bottom of the pan. You can easily cut this recipe in half or a third if you only want to make 2 or 3 hens.

Roasting Cornish hens on a wire rack set inside a baking sheet also helps elevate the birds so that the thighs cook as quickly as the breasts. Cornish hens are done when they reach an internal temperature of 165°F in the thickest part of the thigh and their juices run clear.

Typically raised for meat production, Cornish game hens are a common choice among poultry keepers. To keep your own flock, build a coop that provides adequate space and protection from predators. Maintain the right temperature, provide food and water, and clean the coop daily to help prevent disease.