Roasted Cornish Game Hens

Patrick and Gina Neely

Recipe courtesy The Neelys

Show: Down Home With the NeelysEpisode: We Really Do Have Friends (Pat and Gina Entertaining Friends)

Picture of Roasted Cornish Game Hens Recipe 1 Video | Photo: Roasted Cornish Game Hens Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 20 min
Prep
10 min
Inactive
10 min
Cook
1 hr 0 min
Yield:
6 servings
Level:
Easy
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Ingredients

  • 1 tablespoon salt
  • 2 tablespoons lemon-pepper
  • 1 tablespoon dried basil
  • 1 tablespoon poultry seasoning
  • 2 tablespoons olive oil
  • 6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
  • 1 green bell pepper, large dice
  • 2 stalks celery, large dice
  • 1 onion, large dice

Directions

Preheat oven to 375 degrees F.

In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

TIPS: Line the baking sheet pan with foil under the wire rack for an easy clean-up. The veggies and herbs stuffed in the cavities of the hens will impart flavor to the meat as it cooks. Be sure not to crowd the hens on the baking sheets or else the skin won't crisp up properly and they will take much longer to cook.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 99 reviews

  • on May 13, 2012

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    The recipe is quick and easy. I cooked the hens @ 325 degrees for 55 minutes. The temp reached 165 degrees, juice ran clear and the hen was completely cooked. Next time, I will brine the hen, the breast was a little too dry.

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  • on April 16, 2012

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    This recipe sounded delicious so I decided to make it for Easter dinner for myself and my daughter. It was great! The meat was juicy and flavorful and the pepper/onion/celery stuffing was very tasty. A few days later my daughter asked me for the recipe which is a sure sign it was a winner. I will definitely be making this one again.

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  • on April 11, 2012

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    First time trying this recipe and it stated to cook for 1 hour. After the hour the temp. was 155 degrees, so cooked for 15 additional mins. Temp registered 165 degrees and juice ran clear like recipe stated. However when our guest got down to the thigh area the hens were not completely cooked.

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