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Ina pairs Cornish hens with a simple,classic cornbread stuffing.
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How to Make Cornish Hens and Stuffing
I’m making golden roast of Cornish hens. So the first thing I’m going to do is make corn breads stuffing for the Cornish hens. So the half stick of unsalted butter is four tablespoons and one cup of chopped onion. It’s about a half of a large yellow onion. I’m just going to cook it for a few minutes until the onions are translucent.
The next thing I need is one stalk of celery. I’m just going to dice it then add the celery to the onions and butter so they cooked just a little bit. Add it to the onion, half a cup of chicken stock. Corn bread stuffing is really a classic Thanksgiving thing. I like really simple ones but you can always add sausage or chestnuts, whatever you like.
The hard part here is scaling it down so that I can make enough for two Cornish hens so I’m just guessing I need about two and a half cups of corn bread crumbs. Okay, so the corn breads are crumbled up. I’m going to add these celery and onions, chicken stock right to the bowl.
Okay, let’s see, we fill a little bit of parsley with vegans then maybe put salt and pepper to taste, stir it up. Make sure the corn bread absorbs all the butter and onions and harshly all the flavor. Okay, it’s time to stuff these guys. These are two Cornish hens and I put them on the bed of onion so the onions cook with the Cornish hens and fill each one.
Cornish hens are really like little chicken so they cook the same way but in less time. These guys take about 35 to 45 minutes to cook. Now, tie their little legs together. I hope a point of time these things together to make sure everything is very tight and it cooks evenly.
And then just tuck their little wings underneath, so they stick tight okay and then in order for them to brown at the outside to very dry sort of paper towel and you could put little bit of butter or olive oil in the outside. It really helps it brown, nice and it keeps it moist. A little bit of salt and pepper, I‘m going to roast this 425 for about 35 to 45 minutes until they are brown in the outside and juicy and tender inside.
I love this small, wonderful and a nice bed of onions, so I’m just going to test it and see if it’s done. If you cut between the leg and the thigh and the juices were unclear it’s done and perfect, so I’m just going to cover the one with foil for about 15 minutes. It retains all the heat and it brings the juices and the flavor right back on the Cornish hens. It keeps it nice and warm for dinner.
How gorgeous little Cornish hens and a little bit of onions and you won’t believe how delicious they are.