READY IN ABOUT 2¼ hrs

Cornish Game Hens with Rice Stuffing

Read Reviews (95)

"My mother used to make this for Easter dinner. The rice stuffing is a perfect partner for the hens. Packaged wild rice mix can be used as well." — MOMMYCOFFEY

Directions

Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
Preheat oven to 400 degrees F (200 degrees C).
Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 50 mins
READY IN 2 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 24, 2008

Hello! We have updated the cook time for the rice in this recipe. We hope this helps with some of the problems that have been noted in the reviews. - The Staff

—the allrecipes staff

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Most Helpful Critical Review

Mar 20, 2009

These hens turned out really bland for my tastes. I did add a little paprika on top for coloring and that was all the flavor this dish had. I don't think I'll make this again without using more spices.

—Manda

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115 Ratings

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Feb 04, 2011

In the Better Homes and Gardens cookbook, 'Cooking for Two' (1968), the rice listed is long grain rice with a cooking time of 20 - 25 minutes. It also calls for a teaspoon of lemon juice to be added after the bouillon cube, and to baste the birds with the 1/4 cup of butter during the last 15 minutes of roasting time.

—ScorpioGG

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Oct 04, 2006

This was a great recipe. My boyfriend, who had never tried cornish game hen even liked it. I did the following: Added a tbsp. each of mushroom & celery & 1/8 tsp. of garlic (in jar). Also threw in ½ tsp. fresh rosemary leaves in step 1. Added pepper, garlic powder, onion powder, lemon pepper, & poultry seasoning in step 3. Turned heat down to 350 degrees 15 minutes after start. At step 4, I added ½ cup chicken broth (for 2 servings). Served with additional rice (was a kroeger wild rice with seasoning package box), steamed broccoli, & green beans (from can) with butter, salt, & pepper.

—Dragngirle

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Nov 02, 2004

Delicious! I made a few modifications to the recipe. I used a regular 4 lb. chicken, and added rosemary, oregano, and black pepper to the outside of the bird. I also substituted celery for the almonds in the stuffing (don't care for almonds) and added a clove of minced garlic. The stuffing is good enough to serve as a stand-alone side dish. This made a wonderful meal on a chilly autumn evening, thanks for posting it!

—ASHLYNNS MOMMY

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Dec 31, 2004

I found this recipe a couple weeks ago and then my grocer put cornish game hen on sale, so I've tested this recipe twice! This one is a real winner. Easy to prepare, but remember to start this a couple hours before you want to eat. As a great bonus it makes your house smell great. A couple of substitutions that I made were using 1/3 cup of wild rice pilaf instead of just wild rice, this worked out perfectly. I also used 1 cup of low sodium canned chicken broth instead of the bouillon and water which worked well too. Also, I liked adding 2 Tbls of golden raisins to the butter, almonds, and onions for the rice stuffing. It gives it a nice sweet dimension. Also, if you don't have any slivered almonds on hand you can use any others nuts. I just chopped some mixed nuts and used those and it was still yummy! Thank you for sharing this great recipe!!

—SHIRLEY122

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Jun 11, 2006

The hens turned out pretty good. I added mushrooms, onion, celery to white rice as well as the chicken broth. I also added seasoned rice and chicken with a little poultry season, salt and pepper. I basted the hens with more broth after the first 1/2 hour and each 1/2 hour after. The rice was very tasty and the hens were juicy and flavorful. I saved the leftovers and made rice muchroom soup. Turned out great.

—CookinCrystal

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Jul 18, 2005

I used this recipe for my 2 year annniversary. As a beginning cook I found this recipe very easy to follow, and very delicious. My husband absolutely loved the cornish hens. The only thing that I changed (for time constraints) was the wild rice. I used the Uncle Bens Microwave Rice to start the cooking on the rice and then I added butter and cooked it on the stove top to get the long grains softer. A tip that I would give anyone that uses this recipe is to make sure the rice is cooked thoroughly before you stuff the hens, and make sure you do leave the skin on while baking; otherwise your hens will get dry. Overall I would say that this recipe was very good. A+

—NotoriousYBB

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Nutrition

Calories
397 kcal
20%

Carbohydrates
11.3 g
4%

Cholesterol
129 mg
43%

Fat
32.3 g
50%

Fiber
1.3 g
5%

Protein
15.8 g
32%

Sodium
1341 mg
54%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cornish Game Hens with Rice Stuffing

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 397
** Calories from Fat: 291

% Daily Value *
** Total Fat 32.3g 50 %
** Saturated Fat 15.8g 79 %
** Cholesterol 129mg 43 %
** Sodium 1341mg 54 %
** Potassium 238mg 7 %
** Total Carbohydrates 11.3g 4 %
** Dietary Fiber 1.3g 5 %
** Protein 15.8g 32 %
** Sugars 0.7g
** Vitamin A 14 %
** Vitamin C 1 %
** Calcium 3 %
** Iron 10 %
** Thiamin 7 %
** Niacin 57 %
** Vitamin B6 15 %
** Magnesium 16 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.