Cornish Hens with Toasted Rice Stuffing
Submitted by amira
Cornish hens roasted over a toasted long-grain rice stuffing studded with pecans, raisins and orange juice. An elegant holiday-worthy dinner with juicy birds and aromatic fruit-and-nut rice.
YIELD
5 servingsPREP
10 minCOOK
1 hrsREADY
2 hrsCornish hens make a dinner feel like an occasion without the commitment of roasting a whole turkey. Each bird serves one or two generously, and the cavities are just the right size to pack with a perfumed rice stuffing.
The stuffing here gets toasted first. Sautéing raw rice with butter and pecans over low heat until the grains turn golden deepens the flavor considerably, giving the finished stuffing a nutty backbone that plain boiled rice can’t match. Orange juice and raisins bring a sweet-tart note that plays off the rich hen meat.
Tying the drumsticks together helps the hens hold their shape during roasting, and basting with melted butter keeps the skin burnished and crisp. Test doneness by piercing the thigh: clear juices mean they’re ready.
Pro Tips
- Pat the hens bone-dry before seasoning. Wet skin steams instead of browning.
- Toast the rice until it smells like popcorn before adding liquid. That’s when the flavor blooms.
- Let the hens rest 10 minutes after roasting so juices redistribute before carving.
- Reserve extra stuffing in a covered dish alongside so everyone gets plenty, since the cavity only holds about half a cup per bird.
Variations
- Swap pecans for toasted almonds or pistachios.
- Use dried cranberries instead of raisins for a brighter holiday version.
- Add a teaspoon of fresh thyme or rosemary to the rice for an herbal twist.
Ingredients
Directions
Melt butter in a sauce pan.
Add rice only and pecans and sauté over low heat, stirring occasionally, until rice turns golden brown.
Add seasoning packet, orange juice, water, raisins to rice mixture and stir well.
Bring to a boil, cover, and reduce heat. Simmer for 25 minutes or until liquid is absorbed.
Remove from heat and cool.
Remove packet from cavity of Hens and discard.
Wash Hens inside and out and drain well.
Season with salt and black pepper. Fill cavity of each Hen with ½ to ¾ cup rice mixture.
Cover and warm remaining rice to serve with Hens.
Tie drumsticks together with string and place on a rack in a roasting pan.
Brush each Hen with melted butter.
Roast in a 350℉ (180℃). oven for 1 hour or until juices run clear when Hen is pierced.
Baste occasionally with melted butter while roasting.
Remove from oven.
Remove and discard string. Serve Hens on a bed of the remaining Rice Stuffing.
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