| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 25 min |
| Cook: | 35 min |
| Yield: | 2 servings |
Ingredients
- 1 large Spanish onion, sliced
- 2 Cornish hens
- Cornbread Stuffing, recipe follows
- Olive oil
- Kosher salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 cup yellow onion, chopped
- 2 1/2 cups cornbread
- 1 celery stalk, diced
- 1/4 cup chicken stock
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.
- Pack the cavities of the hens with the cornbread stuffing.
- Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.
- Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
- Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.
- Yield: 2 servings
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1654 |
| Total Fat | 98 g |
| Saturated Fat | 33 g |
| Carbohydrates | 116 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 76 g |
| Cholesterol | 491 mg |
| Sodium | 1888 mg |
Reviews
I did have to cook it longer because I stuffed it good! It was delicious. The drippings were delicious. I filled the edges of the roasting pan with pieces of carrot and skin-on cut potatoes and they were delicious as sides.
Looks like a great Valentines dinner for sweet hearts
I use store-bought cornbread and followed all of the other instructions, however, I did have to cook it a little bit longer than the 30 minutes prescribed. Probably due to the fact that I stuffed it good. I will definitely make again.
Great dish thanks Ina!! I’ve done these at thanksgiving a few times. Big hit.
Very good and easy.
Ina never disappoints!
I feel she missed a critical point. For everyone saying the cornbread stuffing was too sweet: NOTE, for stuffing, you CANNOT use cornbread that was made with any sugar in it. You cannot use store bought cornbread or mixes, they all have sugar. Look up a homemade cornbread recipe that is to be used only for stuffing. I’ve used Julia Childs cornbread recipe for stuffing for years. SO easy and perfect, NO SUGAR. Try her Cornbread sausage stuffing; it’s to die for.
This is not a review, but a comment or observation. Many reviews are saying these birds need an hour or more to cook. I have seen a number of recipes on other sites that list cooking times between 23-35 minutes at 400°F. Are people using small, but regular hens? These hens in the recipe should only be about 1 lb. each.
I love Ina. Most of my best recipes come from her, but I think her editors made a mistake. This recipe says to cook the hens for 30 minutes. Every other source at which I looked said 50 minutes to an hour. I hope they correct this…
Would a brine be useful?