Herb Roasted Cornish Hens with Stuffing 

Herb Roasted Cornish Hens with Stuffing brings comfort and elegance to any dinner table. Picture golden-brown, tender Cornish hens whose crispy skin gives way to juicy meat infused with the warmth of fall—apple and orange cubes mingle with fragrant herbs, creating a subtle, aromatic symphony. As they roast, the kitchen is filled with the inviting aroma of butter, garlic, and fresh rosemary and thyme—a scent that invites everyone to gather around. Perfect for special occasions or intimate family meals, this dish impresses with both flavor and presentation, turning a simple feast into a memorable experience. 

Ingredients

Main Ingredients (for 2 hens): 

• 2 Cornish Hens
  
  

• ¼ teaspoon salt & pepper (divided equally between hens)
  
  

• ½ large Granny Smith apple, cut into 1-inch cubes
  
  

• ½ orange, cut into 1-inch cubes (reserve the other half)
  
  

• 1 small onion, peeled and cubed into 1‑inch pieces
  
  

• 4 tablespoons garlic‑infused olive oil (or regular olive oil)
  
  

• 4 fresh sage leaves
  
  

• 2 small sprigs rosemary
  
  

• 8 one‑inch sprigs of thyme
  
  

• ½ cup white cooking wine
  
  

• ½ cup chicken broth
  
  

• 6 tablespoons butter, divided into six 1‑tablespoon pats
  
  

• Garnishes & Extras: additional rosemary, thyme, sage, orange slices for cooking and garnish; additional salt and pepper to taste
  
  

Gravy Ingredients:

• Pan juices from roasting
  
  

• 1 cup chicken broth
  
  

• ½ cup water
  
  

• 4 tablespoons cornstarch
  
  

Directions

1. Prep the Hens: Rinse and pat the hens dry. Season the inside of each with 1/8 teaspoon salt and pepper (a total of ¼ teaspoon between both).
   
   

2. Preheat Oven: 350 °F.
   
   

3. Stuff the Hens: Alternate apple, orange, and onion cubes into each cavity until loosely filled. Midway, add 1 tablespoon butter into each hen. NAdd Herbs & Truss: Place two sage leaves, one sprig rosemary, and four thyme sprigs atop stuffing in each hen. Tie the legs to keep stuffing in.
   
   

4. Oil & Season: Arrange hens on a roasting rack in a large pan. Drizzle with olive oil, rub to coat thoroughly, then season with about 1/8 teaspoon salt and pepper per hen. 

5. Add Aromatics: Place half‑orange slices, plus extra rosemary, thyme, and sage around the hens. Add two pats of butter atop each hen.
   
   

6. Roast: Pour wine and broth into the bottom of the pan. Roast for 1 hour, basting every 20 minutes.
   
   

7. Finish Roasting: Increase oven temperature to 410 °F, continue roasting for 30 more minutes, basting once more, until internal temperature reaches 165 °F and juices run clear.
   
   

8. Rest & Garnish: Remove hens, place on platter. Squeeze reserved orange half over them, and let rest 15 minutes before removing twine. Garnish with extra orange slices and herbs. 

Gravy:

• Strain pan juices into a saucepan (remove herbs). Add 1 cup chicken broth and bring to a low boil. Mix cornstarch with water to form a slurry, whisk into boiling mixture until it thickens clearly. Remove from heat and serve.

Nutrients (per serving)

• Calories: ~1135 kcal
  
  

• Protein: ~85 g
  
  

• Fat: ~76 g
  
  

• Carbohydrates: ~15 g