Cornish Hens

Name: Cornish Hens
Ingredients: 1 large Spanish onion, sliced; 2 Cornish hens; Cornbread Stuffing, recipe follows; Olive oil; Kosher salt; Freshly ground black pepper; 4 tablespoons unsalted butter; 1 cup yellow onion, chopped; 2 1/2 cups cornbread; 1 celery stalk, diced; 1/4 cup chicken stock; 2 tablespoons chopped flat-leaf parsley; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

14 ingredients

15 steps

Ingredients

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper
4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

1

Preheat the oven to 425 degrees F.
2

Place the sliced onion in the bottom of a roasting pan.
3

Remove the giblets from the hens, and rinse them inside and out.
4

Remove any excess fat and leftover pinfeathers and pat the outsides dry.
5

Place the hens on top of the sliced onion.
6

Pack the cavities of the hens with the cornbread stuffing.
7

Tie the legs together with kitchen string and tuck the wing tips under the body of the hens.
8

Rub the hens with olive oil and sprinkle with salt and pepper.
9

Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.
10

Melt the butter in a large saute pan.
11

Add the onion and cook for 5 minutes over medium-low heat, until translucent.
12

Break the cornbread into pieces and place the pieces in a large bowl.
13

Add the onion mixture to the cornbread.
14

Add the celery, chicken stock, parsley, salt and pepper, and mix together.
15

Yield: 2 servings