Recipe courtesy of B. Smith

Rosemary Roast Cornish Hens

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  • Yield: 4 servings
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4 Cornish hens (about 1 pound each)

Cornbread Herbed Stuffing, recipe follows


1/4 cup vegetable oil

1/2 cup dry white wine

1 medium onion, finely chopped

2 cloves garlic, minced

2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 tablespoons unsalted butter, softened

Freshly ground black pepper


3 tablespoons butter

1 cup chopped onions

1 cup chopped celery

2 cups dry cornbread cubes

2 cups dry white bread cubes

2 teaspoons poultry seasoning

2 teaspoons chopped fresh sage leaves or 3/4 teaspoon dried sage leaves

2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary

2 teaspoons finely chopped fresh parsley

2 large eggs, lightly beaten

1/2 to 1 cup chicken stock

Salt and freshly ground black pepper, to taste


  1. Remove the giblets from the hens. Rinse the hens with cold water and pat them dry with paper towels.
  2. Combine the marinade ingredients in a small bowl. Place the hens in a large self-sealing food-storage bag and pour the marinade over them. Close the bag securely and refrigerate for at least 3 hours. Shake the bag once or twice to coat the hens evenly with the marinade. Preheat the oven to 400 degrees.
  3. Remove the hens from the plastic bag and pat dry with paper towels. Season the hens inside and out with salt and pepper. Stuff the cavity loosely with the Cornbread Herbed Stuffing. Rub or brush butter over the skin of the hens and place the hens breast side up in a shallow roasting pan, large enough to allow space between the hens.
  4. Roast for 15 minutes to brown. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings and melted butter. Continue roasting for 35 to 45 minutes, or until the juices run clear when the flesh is pierced with a sharp knife.


  1. In saute pan, melt the butter. Saute the onions and celery in the butter until tender. In a large bowl, toss the bread cubes with onions, celery, poultry seasoning, and herbs. Add the eggs and enough chicken stock to slightly moisten and barely bind the ingredients. Season with salt and pepper to taste. Yield: 9 to 10 cups;
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