Stuffed Whole Cornish Hens Recipe
Stuffed Whole Cornish Hens are prepared with thawed Rock Cornish hens, mushrooms, chicken livers and dry sherry and paprika adding to the flavor. With our Stuffed Whole Cornish Hens recipe, you're sure to have not only a wonderful tasting meal, but also receive many favorable comments as well. Check out our easy instructions and enjoy the dish!
Ingredients
6 1-pound fresh or frozen (thawed) Rock Cornish hens
6 tablespoons butter or margarine
1/2 pound mushrooms, sliced
2 celery stalks, diced
1 small onion, diced
1/2 pound chicken livers, cut into 1-inch pieces
3 cups white-bread cubes (6 slices)
2 tablespoons dry sherry
Salt
Pepper
Salad oil
Paprika
Gingered Peaches
Watercress sprigs for garnish
Directions
1. Remove livers from Rock Cornish hens; set aside; refrigerate gizzards, hearts, and necks to use in soup another day. Rinse hens with running cold water; pat dry with paper towels; refrigerate.
2. Prepare stuffing: In 12-inch skillet over medium heat, in hot butter or margarine, cook mushrooms, celery, and onion, stirring occasionally, until vegetables are tender. Push vegetables to one side of pan; add chicken livers and Rock Cornish hen livers; cook just until livers lose their pink color. Remove skillet from heat. Stir in bread cubes, sherry, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. Lightly spoon some stuffing into body cavity of each hen. Fold neck skin to back; lift wings toward neck, then fold them under back. With string, tie legs and tail of each hen together. Place hens, breast side up, on rack in open roasting pan.
4. Brush hens with salad oil; lightly sprinkle with salt, pepper, and paprika. Roast hens in 350°F. oven about 1 1/4 hours, brushing occasionally with drippings in pan. Hens are done when legs can be moved up and down easily, or when fork is inserted between leg and body cavity and juices that escape are not pink.
5. When hens are done, discard strings. Place hens on warm large platter; keep warm. Prepare Gingered Peaches.
2. Prepare stuffing: In 12-inch skillet over medium heat, in hot butter or margarine, cook mushrooms, celery, and onion, stirring occasionally, until vegetables are tender. Push vegetables to one side of pan; add chicken livers and Rock Cornish hen livers; cook just until livers lose their pink color. Remove skillet from heat. Stir in bread cubes, sherry, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. Lightly spoon some stuffing into body cavity of each hen. Fold neck skin to back; lift wings toward neck, then fold them under back. With string, tie legs and tail of each hen together. Place hens, breast side up, on rack in open roasting pan.
4. Brush hens with salad oil; lightly sprinkle with salt, pepper, and paprika. Roast hens in 350°F. oven about 1 1/4 hours, brushing occasionally with drippings in pan. Hens are done when legs can be moved up and down easily, or when fork is inserted between leg and body cavity and juices that escape are not pink.
5. When hens are done, discard strings. Place hens on warm large platter; keep warm. Prepare Gingered Peaches.
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