Cornish Hens

Total Time:
1 hr
25 min
35 min

2 servings


Preheat the oven to 425 degrees F.

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. 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. 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.

Cornbread Stuffing:

Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.

Yield: 2 servings

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Pairs Well With

Rich, buttery white wine

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4.3 59
These hens certainly taken longer than 30m. In addition to the other reviewers, I had to cut into the chicken to see how done it was and it was not cooked fully. I also had to remove the chicken from the bed of onions because it was starting to burn. I replaced it with another pan. The stuffing however was fine. I used gluten green cornbread that I baked and added a sage maple pork ground and it was delicious. I also dont know what is so intermediate about this recipe. item not reviewed by moderator and published
I am 100% positive that the cooking temp is off for this recipe. I followed everything exactly. No changes. 30-35 isn't even close. Until done you say? Try 1.25 hours for ONE small hen. AT 35 minutes, I cut in the leg and it was RAW (not just red juice). The last 15 minutes I added a casserole dish filled with extra stuffing (like you do on Thanksgiving) to brown it. Taste 12 5+ but there is an error in cooking time. Watch your timing or you will serve raw birds. item not reviewed by moderator and published
Wonderful recipe :) Made this for Thanksgiving dinner two years in a row! Absolutely love the corn bread stuffing! I followed the recipe as written and served with Ina's homemade gravy, sauteed green beans with garlic, caramelized butternut squash, and dinner rolls. Thank you Ina for making my Thanksgiving delicious, stress free, and memorable! Note: the cornish hens took about 50 mins to cook on 425. item not reviewed by moderator and published
I saw you make this with what looked to be potatoes it looked good you said this was a dinner for two and your husband tested it and was going to be in a magazine just looking for the recipe for that meal. item not reviewed by moderator and published
I have used this recipe for several Thanksgiving dinners. It is delicious each and every time. I serve half of a bird to each person. Cut down the center after baking. It's the right amount of meat per person. Just don't crowd the birds on the baking sheet so they will cook evenly. I also did not stuff mine with stuffing, but used a slice of lemon, sprig of thyme, salt and pepper. Sooo much easie than cooking and carving a turkey. item not reviewed by moderator and published
I made these hens last year and when I asked my husband what he wanted for Thanksgiving this year, he specifically asked for these hens instead of turkey or standing rib roast. I notice many say the cooking time is off, but I find that to be true any time I cook poultry. I start with the stated time, and then go from there using a thermometer to keep a close eye on when they are done. This year, I plan on making a rhubarb glaze from another tried and true recipe to baste the hens. Another person suggested pairing them with Ina's green bean recipe, and I think I will try that as well. I really do believe you will enjoy these hens - just remember to add an extra 30 minutes in your menu planning just in case it takes the hens longer to cook. item not reviewed by moderator and published
Made this recipe a few years ago and it was good, the hens stayed tasty and juicy. Planning to do this again this year for Thanksgiving... and get this for a group of people; no more than 10; hope it goes well. item not reviewed by moderator and published
I absolutely love this recipe. I made it for my boyfriend and I for a Sunday evening meal, and it was wonderful. The cornish hens bake perfectly at 400 degrees for 50 minutes exactly. The cornbread stuffing is a lovely addition to the meal. I served this with sauteed green beans in garlic (another Ina recipe. Definitely make this recipe for you and your family. I would even consider replacing Thanksgiving turkey with these cornish hens. item not reviewed by moderator and published
I made this for my husband and he thought it was the best thing I have ever made. Thank you so much Ina! The only difference was that mine took nearly an hour to come up to 160F. Other than that, this was so easy and amazingly good! item not reviewed by moderator and published
Easy to prepare and delicious!! but I guess time depends on the oven :-/ this is my third year cooking the same recipe and the cooking time has not been the same in any of those times (I have to mention that we have move apartments and the stoves are different item not reviewed by moderator and published

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