Saturday, February 6, 2010

Cornish Hens Stuffed With Celery, Onions And Garlic, Served With Pan Drippings Gravy

First of all, I have to say the Cornish Hens smelled so fabulous while cooking that we ripped into them before I remembered to take a final picture. Yes, it just couldn't be helped. The aroma had permeated the entire house, which made us both ravenous. However, I can show you the process I went through, making them. This is just so easy to make that you'll want to make them at least once a week.

Cornish Hens Stuffed With Garlic, Onions And Celery:


2 Cornish hens

1/2 red onion, chopped

2 stalks celery, chopped

3-4 cloves garlic, diced

4-5 Tablespoons butter, melted

1-2 Tablespoons of fresh Rosemary, chopped

salt, to taste

pepper, to taste


1. Remove hens from package and rinse with warm water, and pat dry with paper towels.

2. Season with salt and pepper inside. Stuff with celery, onion and garlic, using steak pins or skewers to close opening.

3. Using a pastry brush, baste the hens with melted butter. Season outside of hens with salt and pepper.

4. Sprinkle any leftover veggies over and around the hens (which will add flavor to the gravy made from pan drippings).

5. Bake in a preheated 325 degree oven for 1 hour to 1 hour and 10 minutes. Turn oven up to 400 degrees for last 10 minutes if hens need more browning.

Gravy From Pan Drippings:

1. Pour drippings from pan into a saucepan, reserving about 1/4 cup to mix with 2 Tablespoons of flour. I use a jar with lid for this. After shaking the jar to mix, add it to the pan drippings. Whisk until smooth and bubbly. Season, if necessary. You can even add a pinch of Tarragon, to add extra flavor.

2. Pour onto plate and place the Cornish hen on top of the gravy. Voila!

3. Serve with a tossed green salad and garlic bread.