Cornish Hens With Rice Stuffing

Would you like to prepare a romantic dinner for two? Cornish hens are so cute and elegant. They are tiny little chickens, less than 2.5 pounds each and about 4-6 weeks. This healthy and light meal is a super option for a date night, birthday dinner, or anniversary.

You can also serve this for a dinner party. Can you imagine how charming it will be to serve individual portions of a small, little chicken on each plate? Rice is the typical Russian stuffing for poultry and my personal favorite. I always make a little extra to cook on the side. 

Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place a cooking rack on top of it.

Cook the rice according to package instructions. Melt 1 Tablespoon of butter in a skillet. Add the onion. Season with salt and pepper. Cook for 3-5 minutes, until the onions are translucent and tender. Add the carrot and garlic. Also season with salt and pepper. Cook for another 3-5 minutes. Add to the rice. Add the cheese. I used a mixture of half provolone and half parmesan. You can use any cheese that you like. Pat the chicken dry with paper towels. Season the cornish hens with salt and pepper on the inside and the outside. Stuff the chickens with rice, about 1/2 -3/4 cup into each cavity. Place the rest of the rice in a buttered baking dish, about 1 quart. Tuck the wings behind the back of the chicken and tie the legs together.  Place the cornish hens on the  prepared cooking rack. Bake in the preheated oven for about 20-25 minutes. Halfway through, about 10-15 minutes after you place the cornish hens in the oven, place the rice in the oven also. After baking the chicken for 20-25 minutes, rub the chicken with a Tablespoon of softened butter.

Patting the cornish hens dry, then baking on top of a cooking rack helps to crisp up the skin. If the chicken is wet, it will steam before it will start to crisp up. Also, when it cooks on top of a cooking rack, the hot air circulates above the chicken and also from the bottom. Rubbing it with butter towards the end of baking and then increasing the temperature will crisp up the skin even more without drying out the meat on the inside.

Increase the oven temperature to 450 degrees. Bake for another 10-15 minutes, until the skin is golden and crisp. Allow the chicken to rest for about 10 minutes.

Cornish Hens With Rice Stuffing
 
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Prep time
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Total time
 
Recipe type: Entrée
Serves: 2 cornish hens
Ingredients
  • 2 cornish hens
  • 1 carrot, shredded
  • 1 cup uncooked rice
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • ¼ cup cheese, finely shredded, parmesan, mozzarella, provolone
  • salt, pepper
Instructions
  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil. Place a cooling rack on top of it.
  2. Cook the rice according to package instructions.
  3. Melt 1 Tablespoon of butter in a skillet. Add the onion. Season with salt and pepper. Cook for 3-5 minutes, until the onions are translucent and tender.
  4. Add the carrot and garlic. Season with salt and pepper. Cook for another 3-5 minutes.
  5. Add to the rice. Add the cheese. Mix the rice.
  6. Season the Cornish hens with salt and pepper on the inside and the outside. Stuff the chickens with rice, about ½ -3/4 cup into each cavity.
  7. Place the rest of the rice in a buttered baking dish, about 1 quart.
  8. Tuck the wings behind the back of the chicken and tie the legs together.
  9. Place the Cornish hens on the cooling rack and bake in the preheated oven for about 20-25 minutes.
  10. Halfway through, about 10-15 minutes after you place the cornish hens in the oven, place the rice in the oven also.
  11. After baking the chicken for 20-25 minutes, rub the chicken with a Tablespoon of softened butter.
  12. Increase the oven temperature to 450 degrees. Bake for another 10-15 minutes, until the skin is golden and crisp.
  13. Allow the chicken to rest for about 10 minutes.

14 Comments

  • Anastasiya

    These are so cute! I have always wanted to make these but for some reason always thought they were too exotic and complicated! I can’t wait to try this recipe 🙂 Love your site, keep up the good work 🙂

  • Alla

    If I were having guests over abd serving this what else would you suggesting making to go along with this or as a side? What salad?

  • Lesya

    I made them once according to ur recipe and they were amazing! I’m hosting a dinner this weekend and would like to serve them with potatoes, but don’t want to stuff them with rice… Is it ok not to stuff them with anything?

  • Olga P

    Olya, thank you for your recipe. I cook cornish hens rather often. Today i’m trying your recipe.
    I usually buy Perdue cornish hens in BJ’s or Costco. They are not frozen. Also you can find them in the local butcher’s shop. More expensive, but better taste & quality.

  • Olga P

    Olya, unfortunately I didn’t try them due to the Christmas Lent, but my family definitely enjoyed the cornish hens. 🙂
    I have a question about the cooking time. I bought the smallest Perdue cornish hens I ever met. I followed all your instructions, I increased the temp to 450F after 25min and baked them for 15 min, but when I cut them before serving, they were in rare condition. I gave them extra 10 min and after all they were ready to eat. Probably it depends on the type of the oven? I have a gas stove and oven.
    Thank you!

    • olgak7

      Thank you so much for the kind words, Lynnette! I’m so happy to hear you’re enjoying the recipe. Adding broccoli to the rice sounds like such a tasty twist—what a great way to add extra flavor and nutrition! Thanks again for sharing your update.

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