Cornish hens

  • Preparation Time25 mins
  • Cooking Time35 mins
  • Serves2
  • DifficultyMedium

For the Cornish hens

1 large Spanish onion, sliced
2 Cornish hens
Cornbread stuffing, recipe follows
Olive oil
Freshly ground black pepper

For the cornbread stuffing

60g unsalted butter
160g yellow onion, chopped
1 celery stalk, diced
250g cornbread
60ml chicken stock
10g chopped flat-leaf parsley
1/2 tsp salt
1/4 tsp freshly ground black pepper
For the Cornish hens:
1) Preheat the oven to 210C/Gas mark 7. Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry.

2) Place the hens on top of the sliced onion. Pack the cavities of the hens with the cornbread stuffing. Tie the legs together with kitchen string and tuck the wing tips under the body of the hens.

3) Rub the hens with olive oil and sprinkle with salt and pepper. Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

For the cornbread stuffing:
1) Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over a medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl.

2) Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together. Use to stuff the chicken.

Cornish Hens and Stuffing

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