Stuffed Cornish Hens

Serves: 4
Total Calories: 140


1/4 cup low salt chicken stock
1/4 cup dry white wine
1/4 teaspoon thyme
1/2 teaspoon chopped flat leaf parsley
2 (4-ounce) cans mushrooms, stems and pieces, drained
1 cup celery, finely chopped
1 cup freshly chopped onion
1/8 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1 cup bread crumbs
1/2 teaspoon kosher salt
4 Rock Cornish hens


In a small bowl, combine the stock, wine, thyme, parsley and set aside.

In a large bowl, combine the mushrooms, celery, onion, pepper and salt. Add the breadcrumbs.

Remove the neck and giblets from the hens, rinse and drain well and pat dry with paper towels. Tuck the neck skin of the hens under the wings and secure them with toothpicks. Sprinkle the outside and the cavities of the hens with kosher salt. Spoon the mushroom mixture into the cavities. Tie the legs to the tail of each hen with string.

Place the hens in a roasting pan, breast side up. Pour the chicken stock over the hens and roast at 350 degrees for 1 hour, basting with the pan juices every 15 minutes. Skim the fat from the pan and serve the remaining gravy with the hens.

Nutritional Facts:

Serves: 4
Total Calories: 140
Calories from Fat: 16

This Stuffed Cornish Hens recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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