Description
This Cornish Hens with Apple-Cranberry Rice Stuffing recipe offers a delightful combination of tender roasted hens stuffed with a flavorful mix of apples, dried cranberries, pecans, and fresh herbs. The hens are glazed with a sweet and tangy apple cider and maple syrup reduction, creating a beautifully caramelized exterior and perfectly juicy meat. An elegant and comforting dish, perfect for special occasions or a festive family dinner.
Ingredients
Scale
Stuffing
- 2 tablespoons unsalted butter
- ¼ cup chopped onion
- ¼ cup chopped celery
- ⅓ cup coarsely chopped pecans
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1-1/2 cups cooked rice (long grain and wild, or “Royal/Wild Blend”)
- ½ cup peeled, diced Fuji apples (1/4-inch dice, about 1/2 large apple)
- ½ cup sweetened dried cranberries
- 3 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly-ground black pepper
- Splash of apple cider
Glaze
- 1 cup apple cider
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- Pinch ground cinnamon
Hens
- 4 Cornish hens (1.25 to 1.5 pounds each)
- 2 tablespoons unsalted butter, melted
- Kosher salt and freshly-ground black pepper
Instructions
- Make the Stuffing: Melt butter in a skillet over medium heat until the foaming subsides. Add chopped onions and celery, cooking until softened for about 5 minutes. Stir in pecans, fresh sage, thyme, and season with ¼ teaspoon each of kosher salt and freshly ground black pepper. Continue cooking for 3 more minutes until the pecans emit a fragrant aroma. Deglaze the pan with a splash of apple cider, scraping up any brown bits from the bottom of the pan. Remove from heat and fold in cooked rice, diced apples, dried cranberries, and fresh parsley. Taste and adjust seasoning with additional salt and pepper as needed. Set the stuffing mixture aside.
- Make the Glaze: In a small pot, combine apple cider and maple syrup. Bring the mixture to a boil and then reduce the heat to maintain a steady simmer. Let it cook until it reduces and thickens to a syrupy consistency, about 15 minutes, reducing to approximately ⅓ to ½ cup. Whisk in Dijon mustard and ground cinnamon until smooth. Set the glaze aside.
- Prepare the Hens: Remove the Cornish hens from the refrigerator about 30 minutes before roasting to bring them to room temperature. Remove the giblets from the cavities, rinse the hens under cold water, and pat dry thoroughly with paper towels.
- Preheat and Setup Oven: Preheat your oven to 425°F (218°C) and position the oven rack in the lower third. Line a rimmed baking sheet with foil and place a roasting rack on top. Lightly spray the roasting rack with cooking spray to prevent sticking.
- Stuff and Season Hens: Lightly season each hen’s cavity with kosher salt and black pepper. Loosely fill each cavity with about ½ cup of the prepared stuffing. Tie the legs together with kitchen twine to secure the stuffing, and tuck the wings under the hens. Arrange the hens spaced evenly on the roasting rack to allow good air circulation.
- Roast Hens – First Stage: Brush the entire surface of each hen with melted butter and season with salt and pepper. Roast the hens at 425°F for 20 minutes to jump-start browning and crisping the skin.
- Roast Hens – Second Stage: Reduce the oven temperature to 375°F (190°C). Continue roasting for an additional 40 to 50 minutes. During the last 30 minutes of cooking, brush each hen lightly with the prepared glaze every 10 minutes to develop a shiny, sweet coating. If the hens begin to brown too quickly, cover them loosely with foil to prevent burning.
- Check Doneness and Rest: The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 180°F (82°C) and the juices run clear. Remove the hens from the oven and let them rest for 10 minutes before carving and serving to allow the juices to redistribute.
Notes
- Cook the rice according to package directions until tender. Using chicken broth instead of water enhances the flavor.
- For the best color and even cooking, roast the hens on a rack set on a rimmed baking sheet instead of directly in a roasting pan. This allows air to circulate fully around the birds and promotes deeper golden browning on the sides.
Nutrition
- Serving Size: 1 Cornish hen with stuffing
- Calories: 620 kcal
- Sugar: 15 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 135 mg
