Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Melt 1/4 cup (57g) of butter in a skillet over medium heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- In a large bowl, combine the dried bread cubes, sautéed vegetables, 2 tbsp parsley, and 1 tbsp rosemary. Drizzle with 1/2 to 3/4 cup of chicken broth and toss until just moistened. Season with salt and pepper.
- Pat the Cornish hens completely dry with paper towels. Rub all over with olive oil and season generously with salt and pepper.
- Loosely fill the cavity of each hen with the prepared stuffing. Tie the legs together with kitchen twine.
- Place the hens in a roasting pan. Scatter the garlic cloves and lemon wedges around them. Roast for 25 minutes at 400°F (200°C).
- Reduce the oven temperature to 350°F (175°C) and continue to roast for another 25-35 minutes, or until the juices run clear.
- In the last 10 minutes of cooking, whisk together the 4 tbsp melted butter, 2 minced garlic cloves, and 1 tbsp chopped parsley. Remove hens from the oven, brush the glaze all over the skin, and return to the oven for the final 5 minutes.
- The hens are done when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Let them rest for 10 minutes before carving and serving.
Notes
Don't Skip the Drying Step: A dry surface is the key to crispy, not soggy, skin.
Resting is Mandatory: Let the hens rest for 10 minutes before carving to ensure juicy meat.
Stuff Just Before Roasting: For food safety, never stuff the hens ahead of time.
Don't Overcook: Use an instant-read thermometer to prevent dry meat.
Resting is Mandatory: Let the hens rest for 10 minutes before carving to ensure juicy meat.
Stuff Just Before Roasting: For food safety, never stuff the hens ahead of time.
Don't Overcook: Use an instant-read thermometer to prevent dry meat.