Cornish Hens With Rice Stuffing

Would you like to prepare a romantic dinner for two? Cornish hens are so cute and elegant. They are tiny little chickens, less than 2.5 pounds each and about 4-6 weeks. This healthy and light meal is a super option for a date night, birthday dinner, or anniversary.

You can also serve this for a dinner party. Can you imagine how charming it will be to serve individual portions of a small, little chicken on each plate? Rice is the typical Russian stuffing for poultry and my personal favorite. I always make a little extra to cook on the side. 

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place a cooking rack on top of it.

Cook the rice according to package instructions. Melt 1 Tablespoon of butter in a skillet. Add the onion. Season with salt and pepper. Cook for 3-5 minutes, until the onions are translucent and tender. Add the carrot and garlic. Also season with salt and pepper. Cook for another 3-5 minutes. Add to the rice. Add the cheese. I used a mixture of half provolone and half parmesan. You can use any cheese that you like.  Pat the chicken dry with paper towels. Season the cornish hens with salt and pepper on the inside and the outside. Stuff the chickens with rice, about 1/2 -3/4 cup into each cavity. Place the rest of the rice in a buttered baking dish, about 1 quart. Tuck the wings behind the back of the chicken and tie the legs together.  Place the cornish hens on the  prepared cooking rack. Bake in the preheated oven for about 20-25 minutes. Halfway through, about 10-15 minutes after you place the cornish hens in the oven, place the rice in the oven also. After baking the chicken for 20-25 minutes, rub the chicken with a Tablespoon of softened butter.

Patting the cornish hens dry, then baking on top of a cooking rack helps to crisp up the skin. If the chicken is wet, it will steam before it will start to crisp up. Also, when it cooks on top of a cooking rack, the hot air circulates above the chicken and also from the bottom. Rubbing it with butter towards the end of baking and then increasing the temperature will crisp up the skin even more without drying out the meat on the inside.

Increase the oven temperature to 450 degrees. Bake for another 10-15 minutes, until the skin is golden and crisp. Allow the chicken to rest for about 10 minutes.

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Cornish Hens With Rice Stuffing

By olgak7 Published: September 17, 2012

• Yield: 2 cornish hens (2 Servings)
• Prep: 15-20 mins
• Cook: 35-45 mins
• Ready In: 50 mins

Would you like to prepare a romantic dinner for two? Cornish hens are so cute and elegant. They are tiny little chickens, less …

Ingredients

• 2 cornish hens
• 1 carrot shredded
• 1 cup uncooked rice
• 1 onion finely chopped
• 1 garlic clove minced
• 1/4 cup cheese finely shredded, parmesan, mozzarella, provolone
• salt, pepper

Instructions

1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place a cooking rack on top of it.
   
2. Cook the rice according to package instructions.
   
3. Melt 1 Tablespoon of butter in a skillet. Add the onion. Season with salt and pepper. Cook for 3-5 minutes, until the onions are translucent and tender.
   
4. Add the carrot and garlic. Season with salt and pepper. Cook for another 3-5 minutes.
   
5. Add to the rice. Add the cheese. Mix the rice.
   
6. Season the cornish hens with salt and pepper on the inside and the outside. Stuff the chickens with rice, about 1/2 -3/4 cup into each cavity.
   
7. Place the rest of the rice in a buttered baking dish, about 1 quart.
   
8. Tuck the wings behind the back of the chicken and tie the legs together.
   
9. Place the cornish hens on the cooking rack and bake in the preheated oven for about 20-25 minutes.
   
10. Halfway through, about 10-15 minutes after you place the cornish hens in the oven, place the rice in the oven also.
    
11. After baking the chicken for 20-25 minutes, rub the chicken with a Tablespoon of softened butter.
    
12. Increase the oven temperature to 450 degrees. Bake for another 10-15 minutes, until the skin is golden and crisp.
    
13. Allow the chicken to rest for about 10 minutes.
    

• Course: Entrée
• Skill Level: Easy