← Back to Search Results
roasting American
Thanksgiving Hens

Photo by: Joseph De Leo
Comments: 1
 

Recipe

Rock Cornish game hens, a cross between a White Rock hen and a Cornish hen, are underrated. Maybe this is because, ounce for ounce, they are a little more expensive than chicken, or perhaps they are a little scary for people who are used to chicken in parts. But they are delicious indeed, and their greatest attribute is that they are “mini.” Each person gets his or her own bird. I thought it would be nice to come up with a recipe that mimics the Thanksgiving bird but can be made in one tenth the time. So these birds are stuffed à la Thanksgiving and served with a good old-fashioned pan gravy that you can whip up while the Cornish hens are resting.

Yield: Makes 4 Servings
Prep time: 20 Minutes<Br>

Ingredients

  • 6 frozen breakfast sausages
  • 2 small onions
  • 4 slices homemade-style white bread, torn into small pieces
  • 3 tablespoons unsalted butter, melted
  • ¼ teaspoon dried sage
  • ¼ teaspoon dried thyme
  • Kosher salt and freshly milled black pepper
  • 4 Rock Cornish hens(1 to 1¼ pounds each), rinsed and dried
  • ½ cup white wine or vermouth, optional
  • One 14- or 14½-ounce can chicken broth or 1¾ cups Chicken Stock

  • 3 tablespoons unbleached all purpose flour

Directions

1. Preheat the oven to 375°F; arrange the frozen sausages in a shallow roasting pan and roast until cooked through, about 18 to 20 minutes. Set the sausages aside until they are cool enough to handle; then cut them into ¼-inch slices. Reserve the pan. Turn up the heat to 475°F.

2. Meanwhile, finely chop one onion and coarsely chop the other. Combine the sliced sausages, bread, finely chopped onion, 2 tablespoons of the butter, the sage, thyme, ¼ teaspoon salt, and ¼ teaspoon pepper. Season the hens inside and out with an additional ¼ teaspoon salt and ¼ teaspoon pepper. Stuff each hen with one fourth of the bread mixture and tie the legs. Arrange the hens on a rack in the shallow roasting pan and drizzle the wine and remaining 1 tablespoon butter over them.

3. Roast the hens for 20 minutes. Add the coarsely chopped onion to the pan and continue roasting for 10 to 15 minutes longer, until a meat thermometer inserted in the thigh joint registers 170°F. Transfer the hens to a platter, cover loosely with aluminum foil, and let rest for 10 minutes.

4. Meanwhile, put the roasting pan on a burner; add the broth and bring to a boil, stirring to loosen any brown bits in the bottom of the pan. Whisk together ¼ cup water and the flour; add to the roasting pan and bring to a boil, stirring constantly. Simmer 3 minutes. Serve the hens with the sauce.

Notes

Total time: 60 to 65 minutes


© 2005 Sarah Moulton
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Chicken Stock. For nutritional information on Chicken Stock, please follow the link above.

977kcal (49%)
94mg (9%)
5mg (8%)
185mcg RAE (6%)
983mg
79mg
66g
3g
1g
21g
386mg (129%)
884mg (37%)
22g (109%)
66g (101%)
4mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • calicocado

    11.28.10 Flag comment

    This recipe sounds wonderful, I will try it this week for sure. Thank you Sara!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
big-fat-cookies Big Fat Cookies
by Elinor Klivans
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-provence-cookbook The Provence Cookbook
by Patricia Wells
new-american-table New American Table
by Marcus Samuelsson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
a-new-way-to-cook A New Way to Cook
by Sally Schneider
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?