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Garlic Butter Cornish Hens with Wild Rice Stuffing

Garlic butter Cornish hens roast until the skin is golden while wild rice stuffing cooks with onion, celery, thyme, and dried cranberries. The hens are filled loosely and roasted until both the meat and the center of the stuffing reach 165°F.
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Prep Time 20 minutes
Cook Time 2 hours 23 minutes
Resting 10 minutes
Total Time 2 hours 53 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the wild rice stuffing
  • 0.33 cup uncooked wild rice
  • 1.33 cups chicken broth
  • 1 tbsp olive oil
  • 2 tbsp yellow onion finely chopped
  • 2 tbsp celery finely chopped
  • 0.25 tsp dried thyme
  • 2 tbsp dried cranberries
For the hens
  • 2 Cornish game hens 1.5 to 2 pounds each, thawed, giblets removed
  • 4 tbsp unsalted butter softened
  • 3 cloves garlic minced
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 2-quart saucepan
  • 1 10-inch skillet
  • 1 9x13-inch roasting pan

Method
 

Cook the wild rice stuffing
  1. Preheat the oven to 375°F.
  2. Combine the wild rice and chicken broth in a 2-quart saucepan and bring to a boil over high heat.
  3. Cover, reduce the heat to low, and simmer for 45-60 minutes, until the grains have opened and are tender; drain any remaining broth.
  4. Heat the olive oil in a 10-inch skillet over medium heat.
  5. Add the onion, celery, and thyme and cook for 4-5 minutes, until softened.
  6. Stir the cooked wild rice and dried cranberries into the skillet.
Prepare and roast the hens
  1. Pat the hens dry with paper towels.
  2. Stir the softened butter, garlic, kosher salt, and black pepper together in a small bowl.
  3. Divide the warm stuffing loosely between the hens’ cavities without packing it in.
  4. Arrange the hens breast-side up in a 9x13-inch roasting pan and tuck the wing tips underneath.
  5. Rub the garlic butter over the skin and under the breast skin.
  6. Roast for 75-95 minutes, until a thermometer reads 165°F in the thickest part of each breast and thigh and in the center of the stuffing; loosely tent with foil if the skin browns too quickly.
  7. Rest the hens for 10 minutes before serving.

Notes

For juicy meat, check that the thermometer reaches 165°F in the thickest parts and the stuffing center. Refrigerate leftovers for up to 3 days; freezing is suitable. For a dairy-free option, replace the butter with a plant-based butter.