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Roasted Cornish Game Hen
with Rosemary Baguette Stuffing
45 MIN
2 Servings
From the Test Kitchen
In this dish, we’re serving up our own Thanksgiving feast, featuring a crackling, golden-brown Cornish game hen. Small and quick-cooking, Cornish game hen is an easy way to enjoy the classic flavors of the holiday. We’re making our stuffing with toasted baguette, aromatics and demi-glace, then cooking it two ways—in the bird and on its own, to vary the texture deliciously. In step 5, we’re also using a special technique. We’re trussing the bird, but without twine. This helps ensure succulence throughout. (Depending on what’s best near you, you may receive a hen with giblets. If so, simply remove them before stuffing!)
Get Cooking-
NutritionPER SERVING
-
Calories640 Cals (est.)
fresh
ingredients
Title
-
1 Cornish Game Hen
-
1 Small Baguette
-
3 cloves Garlic
-
1 Carrot
-
1 stalk Celery
-
1 Red Onion
- 1 bunch Rosemary
-
2 Tbsps Chicken Demi-Glace
-
1 Tbsp Butter
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Tear the baguette into bite-sized pieces. Peel and mince the garlic. Peel and small dice the carrot and onion. Small dice the celery. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.
2
Toast the baguette:
Place the baguette pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 6 to 8 minutes, or until golden brown and crispy. Remove from the oven and transfer to a large bowl, leaving the oven on. Carefully wipe off the sheet pan.
3
Cook the vegetables & make the stuffing:
While the baguette toasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, celery, carrot, garlic and rosemary; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the butter, demi-glace and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Stir into the bowl of toasted baguette pieces; season with salt and pepper to taste.
4
Stuff the hen:
Pat the hen dry with paper towels. Remove and discard any giblets from the cavity. Season on all sides and inside the cavity with salt and pepper. Place on the sheet pan used to toast the baguette and carefully stuff with ⅓ of the stuffing. Transfer the remaining stuffing to a small baking dish.
5
Truss & roast the hen:
Tuck the tips of both wings under the stuffed hen. Cut a small slit in the skin flaps to either side of the cavity. Fold the legs across the hen; tuck the end of each leg into the slit on the opposite side. Bake the trussed hen and remaining stuffing 14 to 16 minutes, or until the stuffing has browned. Remove the stuffing from the oven and cover with foil; set aside in a warm place. Rotate the sheet pan and continue to roast the hen 16 to 18 minutes, or until browned and cooked through. (An instant-read thermometer should register 165°F.)
6
Finish & serve your dish:
Remove the roasted hen from the oven and set aside in a warm place to rest for at least 5 minutes. Transfer to a serving dish. Serve with the baked stuffing on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Tear the baguette into bite-sized pieces. Peel and mince the garlic. Peel and small dice the carrot and onion. Small dice the celery. Pick the rosemary leaves off the stems; discard the stems and finely chop the leaves.
2
Toast the baguette:
Place the baguette pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven, stirring halfway through, 6 to 8 minutes, or until golden brown and crispy. Remove from the oven and transfer to a large bowl, leaving the oven on. Carefully wipe off the sheet pan.
3
Cook the vegetables & make the stuffing:
While the baguette toasts, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, celery, carrot, garlic and rosemary; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the butter, demi-glace and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Stir into the bowl of toasted baguette pieces; season with salt and pepper to taste.
4
Stuff the hen:
Pat the hen dry with paper towels. Remove and discard any giblets from the cavity. Season on all sides and inside the cavity with salt and pepper. Place on the sheet pan used to toast the baguette and carefully stuff with ⅓ of the stuffing. Transfer the remaining stuffing to a small baking dish.
5
Truss & roast the hen:
Tuck the tips of both wings under the stuffed hen. Cut a small slit in the skin flaps to either side of the cavity. Fold the legs across the hen; tuck the end of each leg into the slit on the opposite side. Bake the trussed hen and remaining stuffing 14 to 16 minutes, or until the stuffing has browned. Remove the stuffing from the oven and cover with foil; set aside in a warm place. Rotate the sheet pan and continue to roast the hen 16 to 18 minutes, or until browned and cooked through. (An instant-read thermometer should register 165°F.)
6
Finish & serve your dish:
Remove the roasted hen from the oven and set aside in a warm place to rest for at least 5 minutes. Transfer to a serving dish. Serve with the baked stuffing on the side. Enjoy!
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