Bacon-Herb Stuffed Cornish Game Hens with Orange Wine Glaze
Elegant roasted Cornish game hens filled with crispy bacon and herb bread stuffing, finished with a bright orange wine glaze. The bacon-enriched stuffing adds rich, savory depth while fresh herbs provide aromatic complexity. Perfect for romantic dinners or special occasions when you want restaurant-quality results at home. The combination of bacon fat for sautéing vegetables and the orange-wine basting mixture creates layers of flavor that make these small birds exceptionally juicy and flavorful.
Ingredients
- 4 slices bacon
- ½ cup carrot, finely chopped
- ⅓ cup celery, chopped
- ⅛ teaspoon dried savory, crushed
- ½ teaspoon thyme
- 1 dash pepper
- 1 ½ cups dry breadcrumbs
- ¼ teaspoon instant chicken bouillon granulesvegetable bouillon1:1vegetarian
same flavor intensity
- 2 tablespoons hot water
- 2 Cornish hens, washed and patted dry
- salt
- cooking oil, to brush
- 2 tablespoons dry red wine
- 1 tablespoon butter, melted
- 1 tablespoon orange juice
Instructions
- 1
Cook bacon until crisp, then remove and crumble
- 2
Drain all but 2 tablespoons bacon grease from pan
- 3
Saute carrots and celery in reserved grease until tender, about 5 minutes
- 4
Add crumbled bacon, savory, thyme, and pepper to vegetables
- 5
Mix in bread crumbs
- 6
Dissolve bouillon in hot water and drizzle over bread mixture
- 7
Toss lightly to combine stuffing
- 8
Season hen cavities with salt
- 9
Lightly stuff hens with bread mixture
- 10
Secure neck skin to back with small skewer if attached
- 11
Tie legs to tail and twist wing tips under back
- 12
Place hens breast side up in shallow roasting pan
- 13
Brush with cooking oil and cover loosely with foil
- 14
Roast at 375°F for 30 minutes
- 15
Combine wine, melted butter, and orange juice for basting mixture
- 16
Uncover birds and baste with wine mixture
- 17
Roast uncovered for another hour, basting twice more with wine mixture
Tips
Don't overstuff the hens - the stuffing will expand during cooking and could burst the skin if packed too tightly.
Let hens rest 5-10 minutes after roasting to allow juices to redistribute before carving for maximum tenderness.
Save any leftover wine mixture to drizzle over carved hens for extra flavor.
Good to Know
Refrigerate cooked hens up to 3 days. Store stuffing separately if not consumed immediately.
Stuff hens up to 4 hours ahead and refrigerate. Add 10-15 minutes to cooking time if roasting from cold.
Serve immediately while hot. Carve at table or pre-carved on warm plates.
Common Mistakes
Don't skip patting hens dry to avoid steaming instead of browning.
Check internal temperature reaches 165°F in thickest part of thigh to ensure food safety.
Keep stuffing temperature separate from meat temperature - both must reach safe levels.
Substitutions
Dairy-Free Swaps
General Alternatives
same flavor intensity
FAQ
Can I make this without stuffing?
Yes, season cavities with salt and herbs only. Reduce cooking time by 10-15 minutes and check for doneness earlier.
What if I don't have Cornish hens?
Use 4 chicken thighs or 2 small chickens. Adjust cooking time to 1.5-2 hours depending on size.
How long will leftovers keep?
Refrigerate up to 3 days. Remove stuffing from birds before storing and keep separate for best food safety.