CORNISH HENS WITH APPLE STUFFING

Cornish Hens with Apple Stuffing served with a simple, but delicious apple and brandy gravy which is equally as good served with roasted chicken or turkey. The stuffing is moist from the apples, sweetened by prunes and salty from the crispy pancetta bits. A little fresh sage, practically mandatory in a stuffed bird around the hols.

Cornish hens, as the name would suggest, originated in Cornwall, England. In the US, they’re a cross between a Cornish sire and a White Plymouth Rock chicken. Generally, each hen will weigh about one pound when dressed but could weigh up to two pounds. The hens I used were one pound so search out small hens usually found in the freezer section of most grocery stores. I like to serve a whole bird per person because it makes for a nicer presentation on the plate and there’s really not a lot of meat on the bones. If you’re serving a meal family-style, then perhaps leave a couple of hens whole and cut a couple in half using a sharp knife or kitchen/poultry scissors, cutting in half through the breast to the backbone. This will ensure both the delicate eaters and hungry (I’m usually of the latter) amongst us will be satisfied.

Serve these Cornish hens with crunchy roasted potatoes, mashed potatoes or crunchy potatoes and peas tossed in malt vinegar. My favorite sides with the hens are the crunchy potatoes, corn pudding and some steamed French green beans.

Cornish hens don’t take quite as long to cook as the standard, large chicken and certainly no where near the angst of managing a 20 pound turkey. Their flesh is tender and their skin is thinner compared to that of chicken and turkey so it becomes and crisp and delicate. Served whole with small apples and sprigs of sage, Cornish hens make a very pretty and easier to manage centerpiece on the holiday table. And dare I say much easier for those who turkey cooking sends into a cold sweat. Sending love and light, Lovoni xo

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CORNISH HENS WITH APPLE STUFFING

Cornish hens, as the name would suggest, originated in Cornwall, England. In the US, they’re a cross between a Cornish sire and a White Plymouth Rock chicken. Generally, each hen will weigh about one pound when dressed. I like to serve a whole bird per person because it makes for a nicer presentation on the plate. If you’re serving a meal family-style, then perhaps leave a couple of hens whole and cut a couple in half using a sharp knife or kitchen/poultry scissors, cutting in half through the breast to the backbone. I serve these with a simple, but delicious gravy that is equally as good served with roasted chicken or turkey.

Prep Time25 mins

Cook Time1 hr

resting time10 mins

Total Time1 hr 35 mins

Course: Main Course

Servings: 8

Calories: 514kcal

Author: Lovoni

Ingredients

US Customary – Metric

• 4 Cornish hens
• Olive oil
• Pinch sea salt and freshly ground pepper
• 8 small apples, optional or medium apples, halved

APPLE STUFFING

• 2 tablespoons butter
• 1/2 cup diced onion
• 4 oz diced pancetta
• 1 Granny Smith apple, peeled, cored and diced
• 1 1/2 cups coarse fresh breadcrumbs
• 1/2 cup chopped prunes
• 2 teaspoons chopped fresh sage
• Pinch of sea salt and freshly ground pepper

APPLE GRAVY

• Pan drippings
• 1/3 cup all-purpose flour
• 1/2 cup brandy
• 1 cup apple sauce
• 3 cups chicken broth
• Pinch sea salt and freshly ground pepper

Instructions

To make the stuffing:

• Melt the butter in a large frying pan on medium heat. Cook the onion for 5 minutes until softened. Add the pancetta and cook for 5 minutes, stirring occasionally, until the pancetta has some crispy bits. Add the apple and cook for 2 minutes or until the apple is just softened. Remove from the heat and add the remaining ingredients.
• Preheat the oven to 400°F (200°C). Place a greased rack into a roasting pan. Add 2 cups of water to the pan.
• Pat the hens dry with paper towel. Place the hens on a cutting board and fill each one with the stuffing, gently pressing it into each hen until all the stuffing is used. Place the hens on the wire rack. Rub a little oil over each hen and sprinkle with salt and pepper. Roast for 20 minutes. Place the apples around the hens, if using. Roast for 40 minutes until a meat thermometer inserted into the thickest part of the largest hen registers 165°F (74°C) and apples are tender but not mushy. Cover loosely and let stand for 10 minutes while you make the gravy.

To make the gravy:

• Heat the pan juices over a medium heat. You will want at least 1/3 cup of pan juices, if there’s not that much then add some butter to make up the difference. Add the flour and cook, stirring, until the flour is well combined and smells nutty. Carefully add the brandy. Stir until the brandy is incorporated. Add the broth and whisk until no lumps remain. Increase the heat to medium-high heat and bring to a boil. Reduce the heat to medium and simmer, stirring regularly, for 5 to 8 minutes until the gravy is thickened. Season to taste with salt and pepper. If you prefer, strain the gravy through a fine metal sieve.
• Serve the hens and apples with the gravy.

Nutrition

Calories: 514kcal | Carbohydrates: 40g | Protein: 24g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 131mg | Sodium: 595mg | Potassium: 630mg | Fiber: 5g | Sugar: 20g | Vitamin A: 364IU | Vitamin C: 13mg | Calcium: 52mg | Iron: 2mg