Best 11 Cornish Hens With Walnuts Recipes

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**Cornish Hens with Walnuts: A Flavorful and Elegant Main Course**

Cornish hens are small, flavorful birds that make an excellent main course for any occasion. In this article, we'll share two delicious recipes for Cornish hens with walnuts, each offering a unique twist on this classic dish.

The first recipe, **Roasted Cornish Hens with Walnut Stuffing**, features a savory stuffing made with walnuts, bread crumbs, herbs, and spices. The hens are roasted to perfection, resulting in a crispy skin and tender, juicy meat.

The second recipe, **Cornish Hens with Walnut-Crusted Skin**, features a crispy, golden brown walnut crust that adds a delightful crunch to the tender hen meat. The hens are pan-fried until golden brown and then finished in the oven for a perfectly cooked dish.

This story offers several advantages for those seeking flavorful and elegant main courses. First, both recipes utilize fresh and flavorful ingredients, ensuring a high-quality dish. Additionally, the preparation and cooking processes are explained in detail, enabling even novice cooks to prepare these dishes successfully. The step-by-step instructions and detailed explanations make the recipes approachable. Finally, the inclusion of variations and additional tips provides readers with options to customize the dishes to their preferences, making the article practical and versatile. These recipes are sure to impress your guests and make your next meal a memorable one.

Here are our top 11 tried and tested recipes!

CORNISH HENS



Cornish Hens image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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.
  • Yield: 2 servings

ROASTED CORNISH HENS



Roasted Cornish Hens image

These Roasted Cornish Hens will be your new favorite recipe for romantic date nights or to impress dinner party guests. They're simple, elegant, and turn out perfectly every time with my easy step-by-step instructions.

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 1h30m

Number Of Ingredients 13

2 whole Cornish hens (about 1 1/2 lb each)
2 sprigs rosemary
4 sprigs thyme
1 large onion (cut in quarters)
6 cloves garlic
1 lemon (cut in slices)
2 tablespoon olive oil
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1 tablespoon Italian seasoning
2 teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon red pepper flakes

Steps:

  • Combine all the dry rub ingredients together in a small bowl.
  • Pat the hens dry with paper towels and generously season with the dry rub both inside and out.
  • Preheat your oven to 425°F.
  • In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens.
  • Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers at 165°F.
  • Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and serve over mashed potatoes.

Nutrition Facts : ServingSize 0.5 hen, Calories 783 kcal, Carbohydrate 10 g, Protein 60 g, Fat 55 g, SaturatedFat 14 g, Cholesterol 344 mg, Sodium 796 mg, Fiber 3 g, Sugar 2 g

WALNUT PESTO BROILED CORNISH HENS



Walnut Pesto Broiled Cornish Hens image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Number Of Ingredients 10

1 cup packed flat-leaf parsley leaves
1/2 cup walnuts
1/2 cup grated Pecorino cheese
1/4 cup extra-virgin olive oil, plus more for pan
1 tablespoon finely grated lemon zest
1 small clove garlic
Kosher salt and freshly ground pepper
2 Cornish hens, halved (or 4 whole chicken legs)
Lemons, for serving
Potatoes, for serving

Steps:

  • 1. Set the oven rack on the lowest level and preheat the broiler to high. Line the bottom of a broiler pan with foil and brush with oil.
  • 2. Combine the parsley, walnuts, pecorino, 1/4 cup olive oil, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor. Add 1 tablespoon water and process until smooth and creamy, about 30 seconds. (Makes about 1 cup.)
  • 3. Pat the chicken dry and carefully loosen the skin to form a pocket under the skin. Lift the skin, and use a spoon or fingers to stuff about 1/4 cup pesto deep into the pockets of each of the halves, cover as much of the meat as possible without breaking the skin. Season each side of the chicken with salt and pepper. Place the chicken skin-side down on the pan and broil until lightly browned, about 15 minutes. Carefully turn to keep the skin intact and cook the other side until crispy and dark brown, about 10 minutes. Garnish with lemon and serve with potatoes.
  • Total Fat: 51 grams
  • Saturated Fat: 12 grams
  • Total Carbohydrates: 3 grams
  • Protein: 37 grams
  • Sodium: 724 milligrams
  • Cholesterol: 185 milligrams
  • Fiber: 1 gram
  • Recipe courtesy of Food Network Kitchens for entwine.
  • Copyright 2010 Television Food Network, G.P. All rights reserved

SUNNY'S GRILLED CORNISH HENS AND VEGGIES CHEAT SHEET



Sunny's Grilled Cornish Hens and Veggies Cheat Sheet image

Provided by Sunny Anderson

Categories     main-dish

Time 1h5m

Yield 2 servings

Number Of Ingredients 12

1 cup baby carrots, sliced in halved lengthwise
2 tablespoons honey
2 tablespoons olive oil, plus more for brushing
1 tablespoon Italian seasoning
10 to 12 ounces Brussels sprouts, frozen and thawed or fresh, quartered
8 Red Bliss potatoes, halved
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Two 1- to 2-pound Cornish hens, at room temperature, patted dry
Hungarian paprika, for dusting
2 sprigs fresh rosemary
4 sprigs fresh thyme

Steps:

  • Preheat the oven or grill for cooking on indirect heat at 425 degrees F. Line a baking sheet with nonstick aluminum foil.
  • Combine the baby carrots, honey, olive oil, Italian seasoning, Brussels sprouts, potatoes, lemon zest, salt, pepper and juice of 1/2 lemon in a large bowl. Toss to coat and distribute evenly around the edges of the lined baking sheet.
  • Place the hens in the middle of the baking sheet. Brush each hen with olive oil all over, then sprinkle with salt, pepper and Hungarian paprika to taste. Stuff each hen with the rosemary and thyme.
  • Place the baking sheet on the center rack of the oven or above the indirect heat of the grill. Roast until the hens reach an internal temperature of 155 degrees F and the veggies are caramelized, 30 to 40 minutes. Remove from the grill or oven and allow the hens to rest until they reach an internal temperature of 165 degrees F, about 5 minutes. Spritz with juice from the remaining lemon half before serving.

CORNISH HENS WITH WALNUTS



Cornish Hens With Walnuts image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

4 Cornish game hens, about 1 pound each, with giblets
1/4 pound shelled walnut meats, about 1 1/4 cups
6 tablespoons butter at room temperature
1 tablespoon Dijon-style mustard
1 tablespoon Cognac
Salt to taste if desired
Freshly ground pepper to taste
1/4 cup corn, peanut or vegetable oil

Steps:

  • Preheat the oven to 450 degrees.
  • Using the fingers, separate the skin from the breast meat to make a cavity for stuffing.
  • Combine the walnuts, butter, mustard and Cognac in the container of a food processor or electric blender. Blend to make a paste. Fill the cavities with equal portions of the mixture. Tie up the birds or truss them neatly with string. Sprinkle with salt and pepper and rub them all over with oil.
  • Arrange the birds breast side up in a shallow, heatproof roasting pan and scatter the necks, gizzards and hearts around the birds. Set the livers aside. Place the pan on the stove and heat until the oil sizzles. Put the birds into the oven and bake, basting often, about 20 minutes.
  • Turn each hen on its side and continue baking, basting often, about 10 minutes. Turn each again and bake 5 minutes. Add the livers and cook 10 minutes longer. To test for doneness, lift one of the birds; the liquid from the inside should run clear.
  • Untruss the hens and serve.

Nutrition Facts : @context http, Calories 880, UnsaturatedFat 43 grams, Carbohydrate 1 gram, Fat 72 grams, Fiber 1 gram, Protein 54 grams, SaturatedFat 23 grams, Sodium 1222 milligrams, Sugar 0 grams, TransFat 1 gram

CORNISH HENS WITH LEMON AND HERBS



Cornish Hens with Lemon and Herbs image

For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h5m

Number Of Ingredients 6

2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry
1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
2 lemons, halved, plus wedges for serving
1/4 cup loosely packed fresh flat-leaf parsley leaves
3 tablespoons unsalted butter
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
  • Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

Crusty garlic bread and a nice light Chianti wine complement this meal very well.

Provided by MOONANDBACK

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h20m

Yield 4

Number Of Ingredients 9

4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Nutrition Facts : Calories 814.3 calories, Carbohydrate 9.7 g, Cholesterol 339.7 mg, Fat 57.5 g, Fiber 1.8 g, Protein 59.4 g, SaturatedFat 14.6 g, Sodium 1382.6 mg, Sugar 0.4 g

CORNISH GAME HENS WITH WALNUT-APPLE STUFFING



Cornish Game Hens With Walnut-Apple Stuffing image

Make and share this Cornish Game Hens With Walnut-Apple Stuffing recipe from Food.com.

Provided by lik2fish

Categories     Poultry

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

6 Cornish hens
paprika
salt
pepper
oil
3 cups cooked wild rice
1/4 cup celery, finely chopped
1/4 cup onion, finely chopped
3 ounces walnuts, pieces
2 apples, cored, chopped
1/2 teaspoon salt
pepper
1 tablespoon parsley flakes

Steps:

  • Wash Cornish hens and pat dry.
  • Season with paprika, salt, and pepper.
  • Rub lightly with oil.
  • Combine cooked wild rice, celery, onion, walnuts, apples, salt, pepper, and parsley flakes for stuffing; toss lightly.
  • Divide stuffing among hens.
  • Place Cornish hens in roasting pan.
  • Roast 1 hour, or until tender, in preheated 350 degree Fahrenheit oven.

HERB-STUFFED ROASTED CORNISH HENS



Herb-Stuffed Roasted Cornish Hens image

If you're looking to add a touch of elegance to your dinner table, we suggest this moist Cornish game hen recipe. A blend of sage, lemon, onion and garlic give this entree outstanding flavor. -Taste of Home Cooking School

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 2 servings.

Number Of Ingredients 11

2 Cornish game hens (20 to 24 ounces each)
12 fresh sage leaves
4 lemon wedges
6 green onions, cut into 2-inch lengths, divided
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 teaspoon kosher salt or sea salt
1/4 teaspoon coarsely ground pepper
6 small red potatoes, halved

Steps:

  • Preheat oven to 375°. Gently lift skin from hen breasts and place sage leaves under skin. Place lemon wedges and a third of the onions in the cavities. Tuck wings under hens; tie legs together. Place in a small greased roasting pan. , Combine butter, oil, lemon juice and garlic; spoon half of mixture over hens. Sprinkle with salt and pepper., Bake 30 minutes. Add potatoes and remaining onions to pan. Brush hens with remaining butter mixture. Bake until a thermometer inserted in thickest part of thigh reads 170°-175° and potatoes are tender, 40-45 minutes longer., Remove hens to a serving platter. Stir potatoes and onions to coat with pan drippings. Serve with hens.

Nutrition Facts : Fat 67 g fat (22 g saturated fat), Cholesterol 379 mg cholesterol, Sodium 1,398 mg sodium, Carbohydrate 29 g carbohydrate, Fiber 4 g fiber, Protein 63 g protein.

DATE & WALNUT CORNISH GAME HENS



Date & Walnut Cornish Game Hens image

If you enjoy Oriental food and like cooking with a Wok this will please your palate to extremes.Can't remember when we started cooking this recipe but in our home it is a winner. Enjoy

Provided by Firehousecook AKA C

Categories     Asian

Time 2h15m

Yield 2 Cornish Hens, 4 serving(s)

Number Of Ingredients 17

2 Cornish hens
1/2 cup oil
2 lemons, juice of, large
1/4 cup of firmly packed light brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons ketchup (I prefer Heinz)
2 tablespoons minced green onions
1 garlic clove, finely minced
3/4 cup sherry wine
1/2 teaspoon salt
2 teaspoons cornstarch
1 tablespoon flour
1/4 cup walnuts, chopped
8 pitted dates
1 teaspoon minced onion
1 cup herb seasoned stuffing mix
3/4 cup water

Steps:

  • Rinse Hens inside and out with cold water. Blot dry with paper towels. Prick skin of each Hen in several places with a fork. Place in a deep baking dish. Combine rest of the stuff except stuffing and corn starch and pour over Hens. Cover and put in the Ice Box for 12 to 24 hours. Turn the Hens many times. Drain and save the marinade. Stuff each bird with the stuffing and place in a shallow baking dish on a rack in the WOK over simmering water. Loosely cover Hens with foil. Cover WOK and steam for 1 hour check the water in the bottom from time to time. Remove from WOK. Strain the reserved marinade into saucepan. Place over medium heat, simmer until reduced by about half. Stir in cornstarch and cook till thickened. Spoon over Birds in baking dish. Again place dish in WOK on rack over simmering water and cover loosely with foil. Cover WOK and steam for 15 minutes. Baste a few times.
  • Stuffing Directions:.
  • mix flour with walnuts and dates. chop fine and mix with minced onion, Stuffing mix and water.

Nutrition Facts : Calories 743.1, Fat 36.1, SaturatedFat 5.5, Cholesterol 108.8, Sodium 516, Carbohydrate 40.9, Fiber 2.1, Sugar 28.5, Protein 26.2

CORNISH HENS STUFFED WITH RICE



Cornish Hens Stuffed with Rice image

These moist golden hens are a tradition at our house on Christmas Eve. We think the spiced rice stuffing with cinnamon, sweet raisins and honey goes so well with the birds and makes the meal a special one. -Dorothy Anderson, Ottawa, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

3/4 cup chopped onion
3/4 cup chopped celery
1/2 cup butter, softened, divided
3 cups cooked rice
3/4 cup raisins
1/3 cup chopped walnuts
3 tablespoons honey
2 tablespoons lemon juice
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon pepper
6 Cornish game hens (20 to 24 ounces each)

Steps:

  • In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens., Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°.

Nutrition Facts : Calories 1073 calories, Fat 69g fat (24g saturated fat), Cholesterol 392mg cholesterol, Sodium 504mg sodium, Carbohydrate 49g carbohydrate (21g sugars, Fiber 2g fiber), Protein 64g protein.

Tips:

  • Prepare the Hens: Rinse the hens inside and out and pat them dry. Season the hens with salt and pepper, inside and out.
  • Stuffing Preparation: Toast the walnuts in a skillet over medium heat until fragrant. Combine the toasted walnuts, chopped onion, celery, and parsley in a bowl. Season with salt and pepper to taste.
  • Stuff the Hens: Stuff the hens with the prepared walnut stuffing. Secure the opening with toothpicks or kitchen twine.
  • Browning the Hens: In a large skillet, brown the hens in olive oil over medium heat until golden brown on all sides. Remove the hens from the skillet and set aside.
  • Baking the Hens: Transfer the browned hens to a baking dish. Pour the chicken broth into the bottom of the baking dish. Cover the dish with aluminum foil and bake the hens in a preheated oven at 375°F for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
  • Finishing Touches: Remove the hens from the oven and let them rest for 10 minutes before carving. Garnish with fresh parsley and serve with your favorite sides.

Conclusion:

Cornish hens with walnuts is a delicious and impressive dish that is perfect for a special occasion meal. The combination of tender, juicy chicken, crunchy walnuts, and aromatic herbs creates a flavor profile that is both satisfying and elegant. The hens can be prepared ahead of time, making them a convenient option for busy cooks. Whether you are hosting a dinner party or simply looking for a delicious weeknight meal, Cornish hens with walnuts is sure to impress.

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