Ina Garten’s Cornish Hens and Stuffing | Barefoot Contessa | Food Network

Ina pairs Cornish hens with a simple, classic cornbread stuffing!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Cornish Hens
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Prep: 25 min
Cook: 35 min
Yield: 2 servings

Ingredients

1 large Spanish onion, sliced
2 Cornish hens
Cornbread Stuffing, recipe follows
Olive oil
Kosher salt
Freshly ground black pepper

Cornbread Stuffing:

4 tablespoons unsalted butter
1 cup yellow onion, chopped
2 1/2 cups cornbread
1 celery stalk, diced
1/4 cup chicken stock
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 425 degrees F.

Place the sliced onion in the bottom of a roasting pan. Remove the giblets from the hens, and rinse them inside and out. Remove any excess fat and leftover pinfeathers and pat the outsides dry. Place the hens on top of the sliced onion.

Pack the cavities of the hens with the cornbread stuffing.

Tie the legs together with kitchen string and tuck the wing tips under the body of the hens. Rub the hens with olive oil and sprinkle with salt and pepper.

Roast the hens for 30 minutes, or until the juices run clear when you cut between a leg and thigh.

Cornbread Stuffing:

Melt the butter in a large saute pan. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Break the cornbread into pieces and place the pieces in a large bowl. Add the onion mixture to the cornbread. Add the celery, chicken stock, parsley, salt and pepper, and mix together.

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Ina Garten’s Cornish Hens and Stuffing | Barefoot Contessa | Food Network


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