Oven-roasted Cornish hens stuffed with a flavorful wild rice stuffing and roasted until golden and juicy.
Ideal for the holidays or any special dinner when you want an elegant, individual-sized main course.
Cornish hens
Cornish hens are small birds similar to chicken but roughly one-third the size. They’re usually sold frozen and typically weigh under 2 pounds each, making them perfect for a smaller gathering when you don’t need a whole turkey. Their size makes them fun to serve — each guest can have their own bird.
Because they’re compact, Cornish hens roast quickly in the oven, often in about an hour, so you can get dinner on the table without a long wait.
These hens are filled with a wild rice stuffing that combines mushrooms, dried cranberries, and pecans for a rich, savory-sweet flavor. You can use your favorite stuffing instead; the cooking method stays the same.
These oven-roasted Cornish hens make a lovely main dish for Thanksgiving, Christmas, or a special weeknight meal.
Key ingredients
- Cornish hens – Plan one hen per person for a generous serving. Most Cornish hens are sold frozen, so allow time for thawing.
- Butter – Use regular salted butter, softened for rubbing under and over the skin.
- Fresh herbs – Rosemary and thyme add an aromatic finish.
- Chicken stock – A small amount in the pan keeps the hens moist and collects flavorful drippings for basting.
Step-by-step directions
- Rinse the hens inside and out with cool water. Drain and pat dry with paper towels.
- Season the cavity with salt and pepper.
- Spoon about ½ cup of stuffing into each cavity.
- Cross the legs and tie with kitchen twine; trim any excess twine.
- Rub the skin with softened butter, then sprinkle with salt, pepper, and fresh herbs.
- Place hens on a baking rack set in a roasting pan or 9×13″ dish. Pour about 1 cup of chicken stock into the pan to cover the bottom and prevent drying.
- Bake in a preheated 400°F oven for 50–65 minutes until the hens are cooked through. The thigh should reach 180°F and the stuffing 165°F.
- Halfway through roasting, remove the hens briefly, add a bit more butter to each bird and replenish the stock in the pan if needed. Rotate the pan for even browning and return to the oven.
- Let the hens rest for 10 minutes before serving, then remove the twine.
Recipe tips
- Don’t overstuff the hens — about ½ cup of stuffing per bird is ideal.
- Tying the legs together is enough to hold the stuffing in; full trussing like a turkey isn’t necessary.
- Use a baking rack so the hens roast evenly. A small adjustable rack fits a 9×13″ dish; for multiple hens use a larger roasting pan and rack.
- Rotate the pan halfway through cooking for consistent browning.
- Allow the hens to rest at least 10 minutes before serving to let the juices redistribute.
Frequently asked questions
Insert an instant-read thermometer into the thickest part of the thigh without touching bone; the temperature should read 180°F and the juices should run clear. For stuffed hens, ensure the stuffing reaches 165°F.
One hen per person is a generous serving. If you prefer smaller portions, you can split a hen in half after roasting and serve each person half.
Serving suggestions
- Wild rice stuffing
- Green beans almondine
- Broccoli gratin
- Mashed potatoes
- Cranberry sauce
- Homemade dinner rolls
- Roasted butternut squash
More delicious poultry recipes
- Chicken and rice
- Cast iron chicken
- Chicken and broccoli bake
- Apricot chicken
- Chicken fajita casserole
If you make this recipe, I’d love to hear about it! Leave a comment and share a photo on Instagram @beyondthechickencoop.
Check out more main dish recipes for additional inspiration.
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Turkey Bacon Sliders
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Crock Pot French Dip
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Turkey Tacos
Stuffed Cornish Hens
Kathy Berget
Equipment
-
Adjustable roasting rack
-
9 x 13″ baking dish or larger roasting pan
-
Kitchen twine
Ingredients
- 2 Cornish hens
- Salt and pepper, to taste
- 1 cup wild rice stuffing (about ½ cup per hen)
- ¼ cup butter, softened
- ½ teaspoon fresh rosemary
- ½ teaspoon fresh thyme
- 1 cup chicken broth
Instructions
- Rinse hens inside and out with cool water. Drain and pat dry.
- Season the cavity with salt and pepper.
- Add about ½ cup of stuffing to each cavity.
- Cross and tie the legs with kitchen twine; trim excess.
- Rub the skin with softened butter and sprinkle with rosemary, thyme, salt, and pepper.
- Place hens on a rack in a roasting pan. Pour chicken broth into the pan to cover the bottom.
- Bake at 400°F for 50–65 minutes until thigh temperature reaches 180°F and stuffing reaches 165°F.
- Halfway through, add a little more butter to each hen and more broth to the pan if needed. Rotate the pan and continue roasting.
- Remove from the oven and let rest 10 minutes before serving. Remove twine and serve.
Notes
- Don’t overfill the cavity — about ½ cup of stuffing per hen works best.
- Legs tied together will hold the stuffing; full trussing isn’t required.
- A baking rack improves air circulation and browning; choose one that fits your pan.
- Rotate the pan halfway through cooking for even color.
- Let the hens rest before serving so juices redistribute.
Nutritional Disclaimer:
Nutritional information is an estimate. For precise values, calculate nutrition using the exact ingredients and quantities you use with your preferred nutrition calculator.
Nutrition
Calories: 1390kcal
Protein: 89 g
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