Stuffed Cornish Game Hens


Prep Time:  20 minutes    Cook Time: 1 hour      Yield: 2 servings

  • 8oz Parsnips (or carrots)
  • 1 medium white onion
  • 1 turnip
  • 2oz fresh parsley
  • 2-3 sprigs fresh thyme
  • 2 Cornish game hens
  • 6-8 slices Witt’s Pumpkin Spiced Apples
  • 1 lemon (quartered)
  • 2-3 slices bacon (Optional)
  • 1oz butter
  • 1oz flour
  • 1 cup chicken stock
  • 1oz brine from the jar

 

  1. Preheat your oven to 425, and line a shallow baking pan with foil.
  2. Slice the root vegetables into ½” slices, roughly chop the parsley and thyme and toss together with oil, salt, and pepper to coat.  Scatter them in a single layer on the bottom of the baking pan, and place a rack over them.
  3. Pat the hens dry inside and out, then place 3-4 slices of Witt’s Pumpkin Spiced Apples in the cavity of each bird, along with a wedge of lemon. Tie the legs together to close and sprinkle with oil, salt and pepper and place them on the rack over the vegetables and into the oven. (If using the optional bacon, slice it into pieces just large enough to drape over the birds and do so just before they go into the oven.)
  4. Lower the oven temperature to 375, and roast for 45-60 minutes, or until the internal temperature reaches 165F and the juices run clear.
  5. While the hens roast, prepare the gravy. Melt the butter over medium heat in a wide skillet and sprinkle in the flour when the butter stops bubbling.  Whisk vigorously to avoid lumps while the flour toasts.
  6. When the flour is lightly browned, add the brine and chicken stock and whisk to incorporate everything.  Bring the sauce to a boil, and then turn the heat down to maintain a bare simmer and reduce until it reaches gravy consistency.
  7. Once the birds are up to temperature, allow them to rest before plating a bed of roasted veggies, topped with the bird, gravy, and a final squeeze of lemon juice.