Cornish Holiday Hens

When I was little I tried my first Cornish Hen at my sister's mother in law's house. We were given one each and they were stuffed with celery and carrots accompanied with wild rice. I was hooked from that day on and I have been cooking with these delectable hens since, creating so many wonderful variations. Hen Cacciatore, Jerk Hens, Roasted Garlic Hens, and for extra special occasions, my Cornish Holiday Hens. I stuff these mini birds with fennel and carrots and then cook them uncovered in a delicious marinade that they've soaked in for 24 hours prior to roasting. They are crispy on the outside and moist and flavorful on the inside. I usually serve them with mushroom rice and my homemade cranberry sauce.  They are also delicious with mashed or roasted potatoes drowning in the strained jus left behind in the roasting pan.

This holiday meal is also ideal for a small family or couple. An entire turkey can be very expensive, and labor intensive and this is a great alternative without the high cost and timely preparation.

If you are looking for a "wow" recipe for your upcoming holiday feast, give this Cornish Holiday Hen meal a try.


Marinade for one bird- multiply this recipe by the number of birds you are making

1/2 tsp. ground white pepper
1/4 tsp. ground celery powder
1/2 tsp. garlic powder
1/4 tsp. ground sage powder
1/4 tsp. ground fennel seed
1/2 tsp. ground thyme
1/2 tsp. ground rosemary
1 tsp. sea salt
2 tbsp. Worcestershire Sauce
1/4 cup white wine
1 tbsp. Soy Sauce
1/2 cup low sodium chicken stock - I used homemade

1. Mix all the dry ingredients in a medium bowl.
2. In a sauce pan heat the soy sauce, Worcestershire sauce, chicken stock and white wine. Pour the warm liquid over the dry spice mixture and mix until combined. Let the marinade cool before covering the hens with it.
3. Wash out the hens and place them in a roasting pan breast side down.
4. Once the marinade is at room temperature pour it over the hens.
5. Cover the hens and place in the fridge over night.

Cornish Holiday Hen Preparation

4 carrots - cut longer than the length of the hen to allow the vegetables to be visible.
4 fennel pieces-cut longer than the length of the hen to allow the vegetables to be visible.
The vegetables will be aldente if they are not steamed before stuffing the birds.

1. Flip the hens over, so the breast is facing up and stuff each hen with the sliced carrot and fennel mixture.
2. Preheat the oven using convection roast set at 400 degrees.
3. Cook the hens for 1 1/2 uncovered (internal temperature should be at 165 degrees when pulled out of the oven) on the middle rack basting every 30 minutes.
4. Let the hens rest for 30 minutes before eating if possible. The hens will rise in temperature another 10-15 degrees locking in all the juices and flavor.
5. Strain the jus through a sieve and pour into a gravy boat or spouted container. If you prefer a thick gravy vs. a jus, mix some cornstarch with warm water to form a paste and add to the jus. Heat the jus in a sauce pan until it thickens and forms a gravy.
6. Enjoy!


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