Date Walnut Cornish Game Hens
Elevate your next dinner party with these delectable Date Walnut Cornish Game Hens, a dish that combines elegance with rich, earthy flavors. Each game hen is generously seasoned with a fragrant blend of garlic, paprika, and butter, then stuffed with a luscious mixture of sweet pitted dates and crunchy walnuts for a perfect balance of savory and sweet. Fresh rosemary adds an aromatic touch, while roasting with chicken stock ensures the meat stays tender and succulent. With just 20 minutes of prep, this gourmet recipe is surprisingly simple and makes a stunning centerpiece for any special occasion. Serve these golden-brown hens whole or halved, drizzled with their flavorful pan juices, for a meal that's as impressive as it is satisfying. Perfect for those seeking a show-stopping dish that's easy to prepare!
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Recipe Information
Ingredients
- 2 whole Cornish game hens
- 4 tablespoons Softened butter
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup Pitted dates
- 1 cup Chopped walnuts
- 2 sprigs Fresh rosemary
- 1 cup Chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Rinse the Cornish game hens under cold water and pat them dry with a paper towel. Set aside.
In a small bowl, mix the softened butter, 1 teaspoon of salt, black pepper, garlic powder, and paprika to form a seasoned butter.
Carefully loosen the skin of each game hen by sliding your fingers between the skin and the meat. Spread half of the seasoned butter under the skin of each hen, then rub the remaining butter on the outside of the hens.
In a food processor, pulse the dates and walnuts until they are finely chopped and combined.
Stuff the cavity of each hen with the date and walnut mixture, pressing it gently to ensure the filling stays in place.
Place one sprig of rosemary inside the cavity of each hen on top of the stuffing.
Tie the legs of each hen with kitchen twine to help them hold their shape while cooking.
Place the hens breast side up in a roasting pan and pour the chicken stock into the bottom of the pan.
Roast the hens in the preheated oven for 60–65 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Baste the hens with the pan juices once halfway through cooking to keep them moist.
Once cooked, remove the hens from the oven and let them rest for 10 minutes before serving.
Serve the hens whole or halved, with a drizzle of the pan juices over the top for extra flavor.
Nutrition Facts
Calories |
3966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.5 g | 306% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 5555 mg | 242% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 164.9 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 438 mg | 34% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 4483 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
