Skip to content
Baked Cornish Hens

Alice’s Baked Cornish Hens

Alice's Baked Cornish Hens
Recipe By:
  • 6 cornish hens, seasoned inside and out with salt, red/black pepper and garlic powder
  • 3 green apples cut into quarters, optional
  • 12 strips bacon
  • 1 stick butter
  • 1 c. chicken broth
  • 1 c. white wine
  • 1 chopped onion
  • 1 chopped bell pepper
  • 2 chopped celery stalks
  • 1 T. minced garlic
  • 1 (8-oz.) can mushroom stems and pieces
  • 1 (8-oz.) fresh sliced mushrooms
  • 1 T. Worcestershire sauce
  • 1 bunch green onions, chopped
  • 1 bunch fresh parsley, chopped
  • 1 heaping T. flour
  • 2 heaping T. currant jelly, optional
  • 3 T. creole seasoning
  1. Mix chopped onion, bell pepper, celery and garlic. Put some seasoning on it.
  2. Wrap bacon around a quarter of apple.
  3. Cut butter into 6 equal portions.
  4. Take the butter, some of the veggie mixture and the bacon wrapped apple and stuff into birds.
  5. Place birds in roasting pan, breast side up. Cut remaining 6 pieces of bacon and make “X” on top of bird.
  6. Pour 1 c. of broth and wine into the pan. Cover pan with foil and bake 325 for 1 ½ hours or until tender.
  7. Remove foil and pour off juices into skillet.
  8. Replace birds back into oven and raise temperature to 500 and watch carefully so that they brown evenly without burning.
  9. To the pan juices, add green onions, parsley and fresh mushrooms.
  10. With the juice from canned mushrooms mix it with flour. Make sure it is well blended and smooth.
  11. Add this mixture to the green onions, etc. and add the canned mushrooms, also.
  12. Add the Worcestershire and jelly to the skillet. Cook and stir for 5 minutes or until thickened. Season to taste.
  13. Remove birds from oven and place on platter and pour sauce over birds or serve on the side.

Print Friendly, PDF & Email
Back To Top