Best 15 Cornish Hens With Rice Dressing Recipes

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Cornish hens with rice dressing is a classic comfort food that is perfect for a special occasion or a weeknight meal. With its juicy, tender meat and flavorful stuffing, this dish is sure to please everyone at the table. The key to a great Cornish hen with rice dressing is using fresh, high-quality ingredients and cooking the bird perfectly. Start by selecting plump, young Cornish hens that are free of blemishes. Then, carefully stuff the hens with a mixture of cooked rice, vegetables, herbs, and spices. Finally, roast the hens in a preheated oven until the skin is golden brown and the internal temperature reaches 165 degrees Fahrenheit. Serve the Cornish hens with rice dressing and your favorite sides, such as roasted vegetables or mashed potatoes.

Check out the recipes below so you can choose the best recipe for yourself!

CORNISH HENS STUFFED WITH RICE



Cornish Hens Stuffed with Rice image

These moist golden hens are a tradition at our house on Christmas Eve. We think the spiced rice stuffing with cinnamon, sweet raisins and honey goes so well with the birds and makes the meal a special one. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter, softened, divided
3 cups cooked rice
3/4 cup raisins
1/3 cup chopped walnuts
3 tablespoons honey
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
6 Cornish game hens (20 to 24 ounces each)

Steps:

  • In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens., Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°.

Nutrition Facts : Calories 1073 calories, Fat 69g fat (24g saturated fat), Cholesterol 392mg cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 2g fiber), Protein 64g protein.

CORNISH GAME HENS WITH WILD RICE STUFFING



Cornish Game Hens with Wild Rice Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1/4 cup finely chopped onion
2 tablespoons finely chopped celery
1 teaspoon finely chopped fresh thyme leaves
1 1/2 cups cooked wild rice
1 tablespoon minced flat-leaf parsley, plus sprigs for garnish
1/3 cup toasted pecan pieces, broken
2 tablespoons dried cranberries
2 tablespoons dried currants
4 dried apricots, diced
Kosher salt and freshly ground black pepper
4 Cornish hens, patted dry
1 tablespoon balsamic vinegar

Steps:

  • In a medium skillet, heat 2 tablespoons of the butter over medium-low heat. Saute the onions and celery until softened, about 10 minutes. Add the thyme and cook for 1 minute more. In a mixing bowl combine the onion mixture with the rice, parsley, nuts and dried fruits and season with salt and pepper to taste. Place 1/2 cup of the stuffing into the cavity of each hen. Tie the legs of each bird together with kitchen twine.
  • Preheat the oven to 400 degrees F. Melt the remaining butter with the vinegar. Brush the birds all over with the butter mixture and season with salt and pepper. Put the hens on a rack in a large roasting pan, breast-side up. Roast the hens until an instant read thermometer inserted in the thigh registers 170 degrees F., about 80 minutes. Set the birds aside at room temperature, loosely covered with foil, for 10 minutes before carving. Split hens in half through the breast with a sharp knife or poultry shears, and keep the stuffing intact. Arrange birds skin-side up, on a platter, garnish with sprigs of parsley and serve.

CORNISH HENS WITH RICE STUFFING



Cornish Hens with Rice Stuffing image

I came across this recipe a few years ago around Thanksgiving. The golden, juicy hens and festive rice stuffing make a memorable feast for two. Best of all, we're not eating leftovers for days on end.-Kathy Meyer, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 2 servings.

Number Of Ingredients 9

1 package (6 ounces) long grain and wild rice mix
2 tablespoons butter, divided
1/2 cup chopped pecans
1-1/3 cups orange juice
1 cup water
1/4 cup raisins
2 Cornish game hens (20 to 24 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Set the seasoning packet from rice mix aside. In a saucepan, melt 1 tablespoon butter. Add rice and pecans; cook and stir over low heat for 10 minutes or until rice is golden brown. Stir in the orange juice, water, raisins and contents of seasoning packet; bring to a boil over medium heat. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. , Spoon about 1/2 cup rice mixture into each hen; refrigerate remaining rice mixture. Tie legs of each hen together; turn wing tips under backs. Place on a greased rack in a roasting pan. Melt remaining butter; brush over hens. Sprinkle with salt and pepper., Bake at 350° for 1 to 1-1/4 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°. Baste occasionally with pan drippings. Heat reserved rice mixture; serve with hens.

Nutrition Facts : Fat 75 g fat (20 g saturated fat), Cholesterol 328 mg cholesterol, Sodium 1,993 mg sodium, Carbohydrate 97 g carbohydrate, Fiber 5 g fiber, Protein 64 g protein.

CORNISH HENS WITH RICE DRESSING



Cornish Hens with Rice Dressing image

THIS IS a perfect main dish when you're cooking for two. I've even used these hens as a stand-in for turkey on Thanksgiving Day when the group was not large. I found this recipe among my mother's collection. She was always searching newspapers and magazines for new cooking ideas. -Geraldine Grisdale Mt. Pleasant, Michigan

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 2 servings.

Number Of Ingredients 10

1-1/3 cups chicken broth
1/2 cup uncooked long grain rice
1/2 cup sliced fresh mushrooms
1/4 cup chopped celery
2 tablespoons chopped onion
1/2 teaspoon dried marjoram, divided
1/2 teaspoon salt, divided
2 Cornish hens (1 to 1-1/2 pounds each)
1 tablespoon canola oil
Pepper to taste

Steps:

  • In an ungreased 9-in. square baking dish, combine the broth, rice, mushrooms, celery, onion, 1/4 teaspoon marjoram and 1/4 teaspoon salt. Place hens on rice mixture and brush with oil. Sprinkle with pepper and remaining marjoram and salt. , Cover and bake at 350° for 1 hour. Uncover and bake 25-35 minutes longer or until juices run clear.

Nutrition Facts :

CORNISH HENS WITH BROWN RICE STUFFING



Cornish Hens with Brown Rice Stuffing image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 11

4 Cornish game hens, about 1 1/4 pounds each, giblets removed and discarded
Salt and ground black pepper
2 teaspoons olive oil
1/2 cup minced scallions
2 cloves garlic, minced
1 teaspoon dried thyme
1 cup instant brown rice
1 1/2 cups reduced-sodium chicken broth, divided
1 cup sun-dried tomatoes in olive oil, drained and chopped
1 small green bell pepper, chopped
Prepared cranberry sauce, optional

Steps:

  • Preheat oven to 450 degrees F.
  • Rinse hens inside and out and pat dry. Season the hens, inside and out, with salt and black pepper. Place hens in a large roasting pan and set aside.
  • Heat oil in a medium saucepan over medium heat. Add scallions and garlic and saute 2 minutes. Add brown rice and thyme and stir to combine. Add 1 cup of the chicken broth, cover and bring mixture to a simmer. Allow rice to cook for 3 minutes then add the sun-dried tomatoes and bell pepper. Season, to taste, with salt and black pepper.
  • Remove from heat and spoon rice mixture loosely into cavity of hens. Pour remaining 1/2 cup of chicken broth into bottom of pan.
  • Place hens in oven and immediately reduce oven temperature to 350 degrees F. Bake 45 minutes to 1 hour, or until juices from thigh run clear when pierced with a fork, basting every 15 minutes with the pan juices.
  • Remove the hens from the oven and transfer to a platter. Pour the pan juices over top and serve.
  • Serving suggestion: Serve the stuffed hens with cranberry sauce and a side dish of fresh or frozen snow peas sauteed in a little olive oil and seasoned with salt and crushed red pepper.

CORNISH GAME HENS WITH RICE STUFFING



Cornish Game Hens with Rice Stuffing image

My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well.

Provided by MOMMYCOFFEY

Categories     100+ Everyday Cooking Recipes

Time 2h10m

Yield 4

Number Of Ingredients 10

3 tablespoons butter
2 tablespoons slivered almonds
2 tablespoons chopped onion
⅓ cup uncooked wild rice
1 cup water
1 cube chicken bouillon
½ teaspoon salt
2 Cornish game hens
salt to taste
¼ cup melted butter

Steps:

  • Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
  • Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 11.3 g, Cholesterol 128.9 mg, Fat 32.3 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 15.8 g, Sodium 1341.1 mg, Sugar 0.7 g

CORNISH HEN AND DIRTY RICE SAUSAGE STUFFING



Cornish Hen and Dirty Rice Sausage Stuffing image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons olive oil
3 small white onions, diced (about 1 cup)
1 small green pepper, seeded and finely diced
1 cup sausage meat, casings removed (spicy Italian or chorizo preferred)
1/2 pound chopped chicken livers
1/2 cup chicken gizzards, chopped
2 to 3 cloves chopped garlic
1 tablespoon ground dry oregano
1 tablespoon dry, ground thyme
1/4 chopped parsley
2 cups cold, cooked white rice
4 12-ounce Cornish hens
3 tablespoons soft butter
Salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees.
  • In a large saute pan, heat olive oil. Add onions and green pepper and saute. Add sausage meat and cook for about 5 minutes. Add livers and gizzards and cook for an additional 5 minutes. Add garlic, oregano, thyme and parsley. Combine and cook for 2 more minutes. Remove mixture from the heat and cool thoroughly.
  • Combine stuffing with rice. Divide and stuff hens immediately prior to cooking. Tie legs closed. Brush hens with butter and season with salt and pepper. Roast for 1 hour and 15 minutes or until hens are cooked and temperature of stuffing is 155 degrees.

CORNISH GAME HENS WITH CHEESY RICE STUFFING



Cornish Game Hens With Cheesy Rice Stuffing image

Found this years ago on the internet, and have since made it several times with rave reviews. Don't accidentally double the cheese as I once did. The celery can be replaced with carrots if you don't normally buy it. I have never added the mushrooms.

Provided by PinkPanther

Categories     Chicken

Time 2h45m

Yield 2 serving(s)

Number Of Ingredients 8

1/4 cup unsalted butter
1/3 cup rice
2 tablespoons celery
2 tablespoons finely chopped onions
1 cup chicken broth
1 (2 ounce) can mushrooms, drained and chopped (optional)
1 cup shredded cheddar cheese
2 Cornish hens

Steps:

  • Melt butter in saucepan.
  • Add rice, celery and onions, cook for 5-10 minutes.
  • Add chicken broth, bring to boil.
  • Cover and simmer on low for 20 minutes.
  • Stir in mushrooms if using.
  • Cool.
  • Mix in cheddar cheese.
  • Season birds with salt and pepper, then stuff. Place extra stuffing mixture in separate pan.
  • Place breast side up on a rack in a pan. Cover with foil.
  • Roast at 400 degrees for 30 minutes.
  • Remove foil, and continue roasting for 45 minutes, or until done. Baste occasionally with butter.
  • The extra stuffing is added covered during the last 45 minutes. Remove the cover the last 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 849.7, Fat 50.6, SaturatedFat 28.8, Cholesterol 337.8, Sodium 904.7, Carbohydrate 28.2, Fiber 0.7, Sugar 1.2, Protein 66.9

GLAZED CORNISH HENS WITH PECAN-RICE STUFFING



Glazed Cornish Hens with Pecan-Rice Stuffing image

Cornish hens bake up with a lovely golden brown shine when they are basted with my sweet and tangy glaze. The traditional rice stuffing has some added interest with crunchy pecans and sweet golden raisins.-Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Dinner

Time 2h25m

Yield 8 servings.

Number Of Ingredients 16

8 Cornish game hens (20 to 24 ounces each)
1/4 cup butter, softened
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups unsweetened apple juice
1 tablespoon honey
1 tablespoon Dijon mustard
PECAN RICE:
2 tablespoons butter
1-1/2 cups uncooked long grain rice
2 teaspoons ground cumin
1 teaspoon curry powder
4 cups reduced-sodium chicken broth
1 cup chopped pecans, toasted
3 green onions, thinly sliced
1/2 cup golden raisins

Steps:

  • Tuck wings under hens; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place hens breast side up in a shallow roasting pan., Bake, uncovered, at 350° for 1 hour. Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from heat. Stir in honey and mustard. Set aside 1/2 cup for serving., Brush hens with apple mixture. Bake, basting occasionally with pan drippings, until a thermometer reads 180°, 25-35 minutes longer. Cover hens loosely with foil if they brown too quickly., For pecan rice, heat butter in a large saucepan over medium heat. Add rice, cumin and curry; cook and stir until rice is lightly browned, 2-3 minutes. Stir in broth. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, 15-20 minutes. Stir in pecans, onions and raisins., Cover hens; let stand 10 minutes before serving. Serve with rice and reserved sauce.

Nutrition Facts : Calories 1075 calories, Fat 68g fat (20g saturated fat), Cholesterol 371mg cholesterol, Sodium 905mg sodium, Carbohydrate 48g carbohydrate (16g sugars, Fiber 3g fiber), Protein 65g protein.

CORNISH GAME HENS WITH CHERRY-RICE STUFFING



Cornish Game Hens With Cherry-Rice Stuffing image

Make and share this Cornish Game Hens With Cherry-Rice Stuffing recipe from Food.com.

Provided by mariposa13

Categories     Poultry

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

4 tablespoons butter, softened
1/2 cup sliced celery
2 shallots, finely chopped
1 cup cooked rice
8 ounces cherries, pitted
2 tablespoons chopped dried apricots
2 teaspoons chopped parsley
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 (1 1/2 lb) Cornish hens
1/3 cup apricot jam

Steps:

  • Preheat oven to 425°F In skillet melt 2 tbsp butter over med heat.
  • Add celery and shallots; cook, stirring often, until tender, about 4 minute Remove from heat; stir in rice, cherries, apricots, parsley, 1/2 tsp salt, and 1/8 tsp pepper.
  • Rub hens with remaining butter; sprinkle with remaining salt and pepper.
  • Fill cavities with stuffing.
  • Place on rack in roasting pan.
  • Roast 15 minute Reduce oven temp to 350F roast 45 minute.
  • Stir 1 tbsp water into jam; brush over hens.
  • Roast until meat thermometer inserted into thigh registers 180F, about 15 minute.

RICE-STUFFED CORNISH HENS



Rice-Stuffed Cornish Hens image

"I found this recipe in a cookbook many years ago, and it's become one of my favorites," reports Gloria Leiding of Fairmont, Minnesota. "It's a nice change of pace from the usual beef or pork. These game hens always seem festive."

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 2 servings.

Number Of Ingredients 11

1/3 cup uncooked long grain rice
2 tablespoons finely chopped onion
2 tablespoons slivered almonds
3 tablespoons butter, divided
3/4 cup water
1 teaspoon chicken bouillon granules
1 teaspoon lemon juice
1/2 teaspoon salt, divided
1 can (4 ounces) mushroom stems and pieces, drained and chopped
2 Cornish game hens (20 to 24 ounces each)
1/8 teaspoon pepper

Steps:

  • In a saucepan, cook and stir the rice, onion and almonds in 2 tablespoons butter over medium heat for 5 minutes or until rice is lightly browned. Stir in the water, bouillon, lemon juice and 1/4 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until rice is tender. Stir in mushrooms., Sprinkle outside and cavity of hens with pepper and remaining salt. Stuff hens with rice mixture. Place on a rack in a shallow roasting pan coated with cooking spray. Melt remaining butter; brush half over hens., Cover and bake at 400° for 25-35 minutes longer or until juices run clear and a thermometer reads 180° for hens and 165° for stuffing.

Nutrition Facts : Calories 998 calories, Fat 68g fat (24g saturated fat), Cholesterol 386mg cholesterol, Sodium 1350mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 3g fiber), Protein 63g protein.

CORNISH GAME HENS WITH APRICOT RICE STUFFING



Cornish Game Hens With Apricot Rice Stuffing image

Make and share this Cornish Game Hens With Apricot Rice Stuffing recipe from Food.com.

Provided by Chris Reynolds

Categories     Poultry

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup sliced fresh mushrooms
3/4 cup chopped pecans
1/2 cup chopped onion
6 tablespoons butter, divided
1 cup cooked wild rice
1/2 cup chopped dried apricot
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
4 (24 ounce) Cornish hens (24 oz each)
1/2 cup apricot preserves (no sugar added)
1 tablespoon white vinegar

Steps:

  • In large skillet, saute the mushrooms, pecans, and onion in 4 tbsp butter until tender. Stir in the rice, apricots, parsley, salt, pepper, and cayenne.
  • Spoon about 3/4 cup rice mixture into each hen; tie legs together with kitchen string. Place hens, breast side up, on a rack in a shallow roasting pan. Melt remaining butter; brush over hens.
  • Bake, uncovered, at 350 degrees for 1-3/4 to 2 hours or until a meat thermometer reads 180 degrees for hens and 165 degrees for stuffing. In a small saucepan, warm preserves and vinegar; spoon over hens. Bake 15 minutes longer.

Nutrition Facts : Calories 1274.5, Fat 55, SaturatedFat 18, Cholesterol 665, Sodium 897.2, Carbohydrate 50.3, Fiber 4.5, Sugar 25.7, Protein 141.7

STUFFED & BAKED CORNISH GAME HENS



Stuffed & Baked Cornish Game Hens image

Stuffed with veggies, you can serve stuffing/dressing on the side; also goes well with wild rice and/or roasted potatoes.

Provided by AZPARZYCH

Categories     Poultry

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

2 Cornish hens
1/2 cup butter, melted
1/2 onion, chopped
1/2 stalk celery, chopped
1 carrot, chopped
1/4 green bell pepper, chopped
1 (4 1/2 ounce) can mixed mushrooms, drained and chopped
2 garlic cloves, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped
1/4 cup butter, melted

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
  • Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture.
  • Place stuffed birds in a 9x13 inch baking dish, breast side up.
  • Drizzle with 1/4 cup melted butter.
  • Cover dish and bake in the preheated oven for 1 1/2 hours.
  • Remove cover and brown at 500 degrees F (260 degrees C).

Nutrition Facts : Calories 462.3, Fat 38.6, SaturatedFat 22.9, Cholesterol 200.2, Sodium 401.7, Carbohydrate 4.2, Fiber 1.2, Sugar 1.6, Protein 25

CORNISH GAME HENS AND RICE BAKE



Cornish Game Hens and Rice Bake image

This recipe makes a nice dinner and is from The Pillsbury Family Kitchens' Cookbook. I use 1 can (10 3/4 ounces) chicken broth and enough water to make 2 cups (and heat it in microwave) in place of water and bouillon cubes. This recipe can also be used with quartered or cut up frying chicken. I have only made it with the cornish hens.

Provided by happynana

Categories     Poultry

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

3 Cornish hens (12 to 16 ounces each)
6 ounces white and wild rice mix
2 tablespoons onions, chopped
1 stalk celery, chopped
4 ounces mushroom stems and pieces, drained
2 cups water
3 chicken bouillon cubes
2 tablespoons butter
2 tablespoons honey, divided
salt

Steps:

  • Heat oven to 375 degrees. I spray 13 x 9 glass baking dish with Pam (recipe does not call for it).
  • Using kitchen shears or sharp knife, cut game hens in half lengthwise through breastbone.
  • In 13 x 9 glass baking dish combine rice mix, onion, celery and mushrooms.
  • Heat water and dissolve bouillon; stir into rice mixture.
  • Dot with butter.
  • Place game hens cut side down over rice.
  • Brush with 1 tablespoon honey.
  • Sprinkle with salt.
  • Cover with foil and bake at 375 degrees for 45 minutes. Uncover, brush with remaining honey.
  • Bake uncovered for 30 minutes longer or until tender and brown.

Nutrition Facts : Calories 462.4, Fat 12.7, SaturatedFat 5.4, Cholesterol 178.8, Sodium 855.7, Carbohydrate 43.5, Fiber 3.6, Sugar 11.2, Protein 43.5

CORNISH HENS WITH GINGERED BROWN RICE



Cornish Hens with Gingered Brown Rice image

Serve your family these flavorful baked Cornish hens stuffed with rice mixture - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 9

2 tablespoons orange juice
1/3 cup finely chopped onion
3 cups cooked brown or white rice
1/4 cup finely chopped crystallized ginger
3 tablespoons chopped fresh parsley or 1 tablespoon parsley flakes
1 teaspoon chopped fresh or 1/2 teaspoon dried thyme leaves
1 tablespoon orange juice
3 Rock Cornish hens (about 1 1/2 pounds each)
1 to 2 tablespoons orange juice

Steps:

  • Heat oven to 350°. Heat 2 tablespoons orange juice to boiling in 2 1/2-quart saucepan over medium heat. Cook onion in orange juice, stirring occasionally, until crisp-tender. Stir in rice, ginger, parsley, thyme and 1 tablespoon orange juice.
  • Fill body cavity of each hen with rice mixture. Place hens, breast sides up, in ungreased rectangular baking dish, 13x9x2 inches. Brush with 1 to 2 teaspoons of the remaining orange juice. Bake uncovered 1 hour to 1 hour 10 minutes, brushing with some of remaining orange juice every 30 minutes, until thermometer reads 180° and juice of hens is no longer pink when center of thigh is cut.
  • Remove stuffing from hens. Cut hens in half along backbone and breastbone from tail to neck, using kitchen scissors.

Nutrition Facts : Calories 400, Carbohydrate 25 g, Cholesterol 150 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 80 mg

Tips:

  • Choose the right Cornish hens: Look for plump, fresh hens with no blemishes or bruises.
  • Rinse the hens thoroughly before cooking: This will help to remove any bacteria.
  • Season the hens generously: Use a variety of herbs and spices to create a flavorful dish.
  • Stuff the hens with your favorite dressing: Be sure to not overstuff the hens, or they will not cook evenly.
  • Roast the hens in a preheated oven: The cooking time will vary depending on the size of the hens.
  • Let the hens rest before carving: This will help to keep the juices in the meat.

Conclusion:

Cornish hens with rice dressing is a delicious and easy-to-make dish that is perfect for a special occasion. With a little planning and preparation, you can create a memorable meal that your family and friends will love.

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