Cornish Hens with Challah Stuffing Recipe

Cornish hens are brushed with seasoned oil then roasted until golden for flavorful, well-browned skin.
The stuffing combines an aromatic blend of sautéed mushrooms, onion, and celery with soaked, chopped challah and parsley to deliver a cozy side dish with plenty of texture and depth.
Spooning stuffing into the cavity and underneath the breast skin ensures the hens cook evenly and stay moist while letting the flavors infuse throughout.

A guest named Eva Young prepared this dish on the PBS series Jewish Cooking in America with Joan Nathan. Viewers adored how this recipe made homey chicken seem special, since it gives each diner their own little bird filled with fluffy challah stuffing.

What is a Cornish hen?

A Cornish hen is also known as a Cornish game hen or Rock Cornish game hen, and it had its heyday in the 1970s before falling out of favor. This small, young chicken from the straight Cornish chicken breed or a crossbreed of a Cornish with another type of chicken may be making a comeback, though. Its ready-to-cook weight can be up to two pounds, per the USDA, which means the whole hen can serve as a personal showstopper for each person at the table.

Do Cornish hens need to be basted?

Unlike larger birds, Cornish hens don’t need to be basted. Their small size lets the skin crisp naturally, and while basting can help in some recipes, it’s unnecessary here — brushing with oil prevents drying, promotes even browning, and helps the spices adhere.

Notes from the Food & Wine Test Kitchen

Be sure to thoroughly pat the hens dry before brushing with the spiced oil.
If you’d like, swap out the cup of water with chicken stock or low-sodium broth to infuse the stuffing with even more flavor.
When ready to roast, tuck the wings under the hen to prevent burning and promote even cooking.
Leave an inch or two between each bird so hot air can circulate freely while roasting.