📝 About This Recipe
Experience the timeless elegance of individual-sized Cornish hens, roasted to a glistening golden brown and brimming with a fragrant, buttery sage stuffing. This dish brings a sense of occasion to any table, combining the delicate, succulent meat of the game hen with the earthy, rustic warmth of traditional herbs. It is the ultimate comfort food elevated for a sophisticated dinner party or an intimate holiday gathering.
🥗 Ingredients
The Hens
- 2 pieces Cornish game hens (approx 1.25 lbs each, thawed and patted dry)
- 4 tablespoons Unsalted butter (softened to room temperature)
- 1 teaspoon Fresh rosemary (finely minced)
- 1 teaspoon Kosher salt (plus more for seasoning cavities)
- 1/2 teaspoon Black pepper (freshly cracked)
Sage Stuffing
- 3 cups White bread cubes (dried or lightly toasted)
- 4 tablespoons Unsalted butter (for sautéing)
- 1/2 cup Yellow onion (finely diced)
- 1/2 cup Celery (finely diced)
- 2 tablespoons Fresh sage leaves (minced)
- 1/2 cup Chicken broth (low-sodium, plus more if needed)
- 1 Large egg (lightly beaten)
Roasting Aromatics
- 1 head Garlic (halved crosswise)
- 1 Lemon (sliced into thick rounds)
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C) and ensure the oven rack is in the center position. Lightly grease a medium roasting pan or a large cast-iron skillet.
-
2
Prepare the stuffing: In a skillet over medium heat, melt 4 tablespoons of butter. Add the diced onion and celery, sautéing for 5-7 minutes until soft and translucent.
-
3
In a large mixing bowl, combine the bread cubes and the sautéed vegetables. Stir in the minced fresh sage, a pinch of salt, and a pinch of pepper.
-
4
Drizzle the chicken broth over the bread mixture and add the beaten egg. Toss gently until the bread is moist but not soggy; if it feels too dry, add an extra tablespoon of broth.
-
5
Prepare the hens: Remove any giblets from the cavities. Use paper towels to pat the skin of the hens extremely dry—this is the secret to a crispy finish.
-
6
Season the inside of each hen cavity generously with salt and pepper. Loosely spoon the sage stuffing into each hen; do not pack it too tightly as the stuffing will expand.
-
7
Tie the legs of each hen together with kitchen twine and tuck the wing tips under the body to ensure even roasting.
-
8
In a small bowl, mix the remaining 4 tablespoons of softened butter with the minced rosemary, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub this herb butter all over the exterior of the hens.
-
9
Place the lemon slices and the halved garlic head in the bottom of the roasting pan. Sit the hens on top of the aromatics and pour the white wine into the bottom of the pan.
-
10
Roast in the preheated oven for 50 to 60 minutes. Every 20 minutes, use a spoon to baste the hens with the pan juices to keep them moist and flavorful.
-
11
The hens are done when an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reaches 165°F (74°C) and the stuffing also reaches 165°F.
-
12
Remove the pan from the oven and transfer the hens to a warm platter. Tent loosely with foil and let them rest for 10 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
For the crispiest skin, leave the hens uncovered in the refrigerator for 2-3 hours before cooking to dry out the skin. Do not overstuff the birds; any leftover stuffing can be baked in a small buttered ramekin alongside the hens for the last 25 minutes. If the hens are browning too quickly, loosely cover the breasts with a small piece of foil halfway through roasting. Always use fresh sage rather than dried for this recipe; the aromatic oils in fresh leaves provide a much more vibrant flavor profile. If you don't have white wine, you can substitute it with extra chicken broth and a teaspoon of lemon juice.
🍽️ Serving Suggestions
Serve each hen whole for a dramatic presentation, paired with a side of honey-glazed roasted carrots. A crisp, chilled glass of Chardonnay or a light-bodied Pinot Noir complements the poultry and sage perfectly. Add a spoonful of homemade cranberry sauce on the side for a bright, acidic contrast to the savory stuffing. Garlic mashed potatoes or a wild rice pilaf make excellent starch accompaniments to soak up the pan drippings. Finish the plate with a garnish of fresh sage sprigs and the roasted lemon slices from the pan.