These roasted Cornish hens bring the comfort of a chicken and rice dinner to the table in a special-looking package. The small birds roast over a savory mixture of wild rice, mushrooms, onion, celery, garlic, and herbs, so the pan holds both tender meat and extra stuffing.
The flavors are familiar and hearty: earthy mushrooms and wild rice meet thyme and rosemary, while paprika adds color to the seasoned skin. You get a complete main course with plenty of texture in each portion.
Why wild rice and mushrooms work so well
A quick-cooking wild rice blend gives the stuffing a mix of tender grains and a pleasantly firm bite. Cooking it in chicken broth builds savory flavor into the rice before it goes into the skillet. Let the rice become tender and absorb its liquid, so the stuffing is moist without being soupy.
Cremini mushrooms add a deep, earthy flavor that suits the wild rice, while onion and celery bring sweetness and a gentle crunch. Butter helps the vegetables soften and gives the mixture a rich base. Garlic, thyme, and rosemary make the filling aromatic without overwhelming the other ingredients. Fold the rice into the softened vegetables so the flavor is distributed throughout.
Keep the stuffing loose and the hens dry
Patting the hens dry helps the olive oil and seasonings coat the skin evenly. Kosher salt and black pepper season the meat, and paprika gives the outside a warm color as it roasts. Arrange the hens breast-side up in an evenly sized roasting pan, leaving room for heat to circulate around them.
Fill each cavity loosely rather than packing it full. A compact filling can heat less evenly, so leave space for hot air to move through. Spoon the extra rice mixture around the hens, where it can take on flavor from the pan. Pouring the remaining chicken broth into the pan helps keep that extra stuffing moist as everything roasts.
Check both the meat and the center of the stuffing
The hens and the stuffing need their own temperature checks. Check the center of the stuffing as well as the thickest parts of each breast and inner thigh, following the temperature listed on the recipe card. If any spot has not reached it, continue roasting and check again in the listed increments. This keeps you from relying on the skin color alone to judge doneness.
A brief rest after roasting gives the hens time to settle before you serve them. Bring the pan stuffing to the table alongside the birds; it carries the savory flavors of the rice, vegetables, herbs, and roasting juices. Each portion gets tender poultry and a generous scoop of the flavorful mixture.
Frequently Asked Questions
Why should I fill the hens loosely?
Loose filling leaves space for hot air to circulate through each cavity and helps the stuffing heat through. Check the center of the stuffing as well as the thickest parts of the hens, since the meat and filling need to reach the recipe card’s listed temperature.
How can I tell when the hens are done?
Use a thermometer to check the thickest part of each breast and inner thigh, along with the center of the stuffing. Follow the temperature listed on the recipe card. If a spot has not reached it, keep roasting and check again at the listed intervals.
What should I do with the extra rice mixture?
Spoon the rice mixture that does not fit in the cavities around the hens in the roasting pan. Add the remaining chicken broth as directed on the recipe card so the pan stuffing stays moist, then serve it with the roasted birds.
Roasted Cornish Hens with Mushroom Wild Rice Stuffing
Course: Main CourseCuisine: AmericanDifficulty: Easy4
servings20
minutes1
hour50
minutes760
kcal2
hours20
minutesSmall Cornish hens roast with a savory stuffing of wild rice, mushrooms, onion, and herbs. Serve each hen with the extra stuffing from the pan.
Ingredients
- Stuffing
1/2 cup quick-cooking wild rice blend
1 1/2 cups low-sodium chicken broth, divided
2 tbsp butter
8 oz cremini mushrooms, chopped
1 small yellow onion, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
1 tsp dried thyme
1/2 tsp dried rosemary
- Hens
4 Cornish hens, about 1 1/4 lb each
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp paprika
Directions
- Preheat the oven to 400°F. In a saucepan, bring 1 cup of the chicken broth and the wild rice blend to a boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Melt the butter in a large skillet over medium heat. Add the mushrooms, onion, and celery and cook for 8 minutes, stirring occasionally, until softened. Stir in the garlic, thyme, and rosemary and cook for 2 minutes. Fold in the cooked rice.
- Pat the hens dry. Rub them with olive oil, salt, pepper, and paprika. Loosely fill each cavity with some of the rice mixture. Arrange the hens breast-side up in a 15×11-inch roasting pan and spoon the remaining stuffing around them. Pour the remaining 1/2 cup broth into the pan.
- Roast for 80 minutes. Check that the center of the stuffing and the thickest part of each hen’s breast and inner thigh reach 165°F. If needed, continue roasting in 5-minute increments until they do.
- Let the hens rest for 10 minutes before serving with the stuffing from the pan.
Notes
- Fill the cavities loosely so hot air can circulate and the stuffing can heat through. Check the stuffing temperature as well as the meat; both should reach 165°F.
