RECIPE

Ingredients: 

• 4 Cornish hens
• 2 large yellow onions
• Olive oil (as needed)
• Kosher salt (as needed)
• Freshly ground pepper (as needed)
• Cornbread stuffing
• 8 tablespoons unsalted butter
• 2 cup yellow onions, chopped
• 5 cups cornbread
• 2 celery stalk
• 1/2 cup chicken stock
• 4 tablespoons chopped flat-leaf parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• chives, chopped (for garnish)
• kitchen string

Directions

• Preheat oven to 425 degrees.
• Peel the onion and cut into slices.
• Place onions into a roasting pan (lined with foil) in a single flat layer.
• Gather ingredients for stuffing.
• Crumble cornbread in a large bowl.
• Melt the butter in a large pan.
• Add the onion and cook for 5 minutes over medium-low heat, until translucent.
• Add the onion mixture to the cornbread.
• Add the celery & chicken stock.
• Add parsley, salt and pepper; mix together.
• Remove giblets from the hens, and rinse them inside and out.
• Pat the insides and outsides dry with paper towel.
• Pack cavities of hens with the cornbread stuffing.
• Tie legs together with kitchen string.
• Place hens in pan.
• Rub hens with olive oil, salt and pepper.
• Roast 40 minutes or until juices run clear when you cut into a leg.
• Garnish with chives.

25 minutes active time, 65 minutes total time. Serves 8.

Inspired by the Kitchenbowl recipe.