Always an elegant entr e choicefor special occasions, this recipe for roast stuffed Cornishhens also includes links to three delicious stuffing choices.
Recipe: Roast Stuffed CornishGame Hens
2 cups kosher or 1 cup table salt 6 Cornish game hens (each less than 1 1/2 pounds, if possible),trimmed of extra fat, giblets removed, and rinsed well 1 recipe stuffing (see below), heated until very hot 6 tablespoons balsamic vinegar 3 tablespoons olive oil 1/4 cup dry vermouth or white wine
Dissolve salt in 5 quarts cold water insmall clean bucket or large bowl. Add hens breast side down;refrigerate 2 to 3 hours. Remove, rinse thoroughly, pat dry,and prick skin all over breast and legs with point of a paringknife.
Adjust oven rack to middle position andheat oven to 400°F (205°C).
Whisk balsamic vinegar and oil in smallbowl; set aside.
Spoon 1/2 cup hot stuffing into cavityof each hen; tie its legs together with 6-inch piece of kitchentwine. Leaving as much space as possible between each bird, arrangethem breast side down and wings facing out, on large (at least19 x 13-inch) wire rack, set over equally large roasting or jelly-rollpan. Roast until backs are golden brown, about 25 minutes.
Remove pan from oven, brush bird backswith vinegar and oil glaze (reblending before each bird), turnhens breast side up and wings facing out, and brush breast andleg area with additional glaze.
Return pan to oven, add 1 cup water, roastuntil meat thermometer inserted into the stuffed cavity registersabout 150°F (65°C), about 15 to 20 minutes longer.
Remove pan from oven again, brush birdswith reblended glaze, return pan to oven, add another 1/2 cupwater to pan and increase oven temperature to 450°F (230°C).Roast until birds are spotty brown and cavity registers 160°F(70°C), 5 to 10 minutes longer, depending on bird size. Removebirds from oven, brush with remaining glaze, and rest for 10minutes.
Meanwhile, pour hen jus from roastingpan into small saucepan, spoon off excess fat, add vermouth orwine, and simmer over medium-high heat until flavors blend, 2to 3 minutes. Drizzle about 1/4 cup sauce over each hen and serve,passing remaining sauce separately.
Makes 6 servings.
Choose from one of these stuffing recipesor use your own:
Couscous Stuffing with Currants, Apricots, andPistachios
Wild Rice Stuffing with Carrots, Mushrooms, andThyme
Wild Rice Stuffing with Cranberries and ToastedPecans
Roasted Cornish Game Hens with Cornbread Stuffing: An Elegant Thanksgiving Dinner:If the Roast Stuffed CornishGame Hens recipe was useful and interesting, you can share it with your friends or leave a comment.