📝 About This Recipe
This elegant dish elevates the delicate, succulent flavor of Cornish game hens by pairing them with a nutty, aromatic wild rice pilaf. Infused with fresh rosemary, garlic, and a hint of honey, the hens develop a stunning golden-brown skin that crackles with every bite. It is a quintessential centerpiece for intimate dinner parties, offering a sophisticated blend of rustic textures and refined autumnal flavors.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (approx. 1.25 lbs each, thawed and patted dry)
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 2 sprigs Fresh Rosemary (finely minced)
- 3 cloves Garlic (minced)
- 1 tablespoon Honey (for the glaze)
- 1 teaspoon Kosher Salt and Black Pepper (to taste)
- 1/2 piece Lemon (cut into wedges for cavity)
Wild Rice Pilaf
- 1 cup Wild Rice Blend (rinsed thoroughly)
- 2 cups Chicken Stock (low sodium)
- 1 piece Shallot (finely diced)
- 1 stalk Celery (finely diced)
- 1/4 cup Dried Cranberries (for a touch of sweetness)
- 1/4 cup Toasted Pecans (roughly chopped)
- 1 tablespoon Olive Oil
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven for even heat distribution.
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2
Prepare the herb butter by mixing the softened butter, minced rosemary, garlic, and a pinch of salt and pepper in a small bowl until smooth.
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3
Pat the Cornish hens completely dry with paper towels. This is crucial for achieving a crispy, golden skin.
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4
Gently loosen the skin over the breast of each hen using your fingers. Spread half of the herb butter mixture under the skin, then rub the remaining butter all over the outside of the birds.
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5
Season the cavities with salt and pepper, and tuck a lemon wedge and a small sprig of rosemary inside each hen. Tie the legs together with kitchen twine for a neat presentation.
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6
Place the hens on a rack set inside a roasting pan. Roast in the oven for 45-50 minutes. Halfway through, brush the skin with the honey to encourage caramelization.
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7
While the hens roast, start the rice. In a medium saucepan, heat olive oil over medium heat and sauté the shallots and celery until translucent (about 5 minutes).
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8
Add the wild rice blend to the pan and toast for 2 minutes, stirring constantly to coat the grains in oil.
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9
Pour in the chicken stock and bring to a boil. Reduce heat to low, cover tightly, and simmer for 40-45 minutes or until the rice is tender and liquid is absorbed.
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10
Once the rice is cooked, remove from heat and stir in the dried cranberries and toasted pecans. Keep covered until ready to serve.
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11
Check the hens for doneness: an instant-read thermometer inserted into the thickest part of the thigh should read 165°F (74°C).
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12
Remove the hens from the oven and let them rest for at least 10 minutes before carving. This allows the juices to redistribute, ensuring moist meat.
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13
To serve, fluff the wild rice with a fork and place a generous mound on each plate. Top with a whole hen or split them in half along the breastbone.
💡 Chef's Tips
Always pat the hens dry; moisture is the enemy of crispy skin. If the wings begin to brown too quickly, wrap the tips in small pieces of aluminum foil. Use a wild rice 'blend' rather than 100% wild rice for a better balance of textures and shorter cooking time. Resting the meat is mandatory—skipping this step will result in all the delicious juices running out onto the plate. For extra flavor, deglaze the roasting pan with a splash of white wine and pour the pan drippings over the rice.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay or a light-bodied Pinot Noir. Serve alongside honey-glazed roasted carrots or steamed asparagus. A side of cranberry orange relish adds a bright, acidic pop to the savory poultry. Finish the meal with a light poached pear or apple tart for a seasonal touch.