This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.
Cornish hens or “game hens” are a small poultry bird that are great for entertaining and can be cooked up easily while looking a bit fancy at the same time. I partnered with my friends at Tony Chachere’s to create a delicious holiday meal that will impress your guests with no stress in the kitchen on you part. I like to serve them up on a festive rice stuffing that is full of flavor and the perfect pairing with the cornish hens. This recipe for roasted Cornish Hens with Festive Rice Stuffing is sure to become a new holiday favorite.
These cornish hens get infused with flavor from the inside out thanks to Tony Chachere’s Creole Butter Injectable and then the outside skin gets rubbed with their Original Creole Seasoning to create a delicious crispy skin on the outside! I like to baste the cornish hens throughout their cook time to ensure the meat stays nice and tender and moist on the inside, while the skin gets browned and crispy. The hens get cooked in a pan with lemons, onion, and garlic, adding even more flavor to the birds and makes a delicious a jus that you can drizzle on top if desired. They are so delicious and also make for a beautiful presentation when they are done cooking.
To serve alongside with the cornish hens, I make a festive rice stuffing that has all of the flavor that you love in a traditional stuffing but is made with Tony Chachere’s herb butter rice dinner kit making it super easy on you! I add in some dried cranberries for a little sweetness and color throughout the stuffing.. The combination of the perfectly roasted cornish hens and the rice stuffing is a dinner that your guests will be raving about no doubt! This is also a great meal to involve the whole family in the cooking process! We love making special meals a family affair and my son loves to inject the cornish hens himself and I am all about him helping me out in the kitchen.
Ingredients:
4 Cornish Hens
Tony Chachere’s Creole Style Butter Injectable
2 Tbsp. Original Creole Seasoning + 1 Tsp.
1 Onion, peeled and sliced into quarters
2 Lemons, sliced in half
1 Whole Head of Garlic, sliced in half
1/4 Cup Dried Cranberries
4 Slices Bacon Chopped
1/2 Cup Chopped Celery
1/2 Cup Chopped Onion
1/2 Tsp. Fresh Sage, finely minced
1/2 Tsp. Fresh Thyme, finely minced
1/2 Tsp. Fresh Rosemary, finely minced
2 Cups Chicken Broth
1 Box Tony Chachere’s Herb Rice Dinner Mix
1 Tbsp. Olive Oil
Directions:
Preheat oven to 425 degrees.
Inject Cornish Hens with Tony Chachere’s Creole Style Butter Injectable all over and then rub down with original creole seasoning to coat the skin.
Add onions, lemons, and garlic in the bottom of a baking dish.
Place the Cornish hens on top of and around the vegetables and bake for 1 1/2 hours until skin is golden and internal temperature is 165 degrees. (If needed switch the oven to broil the last couple minutes of cook time to brown the skin.)
While the hens cook, make the rice stuffing by adding oil to a pan and then browning off the bacon.
Add onion and celery when bacon starts to brown along with the chopped herbs.
Season with 1 Tsp. Tony Chachere’s Original Creole Seasoning.
Add in rice to the pan and toast for 1 minute and then add chicken broth and bring to a simmer.
Place lid on the rice and cook until tender, according to package directions.
When the rice is tender, remove the lid and fluff with a fork.
Add in cranberries and serve underneath the Cornish Hens.
This truly is a beautiful holiday meal that everyone will love!
