Roasted Cornish Game Hens with Bulgur Stuffing (Farakh Badari)
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4Cornish game hens, about 1 pound each
- Salt to taste if desired
- Freshly ground pepper to taste
- 3cups cooked bulgur (see recipe) at room temperature
- 3tablespoons finely chopped parsley
- ¼cup corn, peanut or vegetable oil
- 1tablespoon freshly squeezed lime or lemon juice
- ½teaspoon poultry seasoning or finely chopped sage
- 1clove garlic, peeled and crushed
Nutritional analysis per serving (4 servings)
799 calories; 53 grams fat; 12 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 10 grams polyunsaturated fat; 27 grams carbohydrates; 7 grams dietary fiber; 0 grams sugars; 52 grams protein; 1427 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees.
- Step 2
Sprinkle the hens inside and out with salt and pepper. Blend the bulgur and parsley in a mixing bowl.
- Step 3
Stuff each game hen with an equal portion of the bulgur mixture. Truss the hens.
- Step 4
Place a rack in a shallow roasting pan. Arrange the hens breast side up on the rack. To prepare a basting sauce, blend the remaining ingredients, salt and pepper.
- Step 5
Brush the hens with the basting sauce. Place in the oven and roast one hour, basting often with the sauce. Remove the trussing string and serve.
Private Notes
Comments
Wonderful dinner. My supermarket stocks frozen Cornish hens, Thawed overnight. Brought to room temperature before stuffing with bulgur (linked recipe). Took exactly one hour. And made for a very yummy dinner (served with a salad). A little left over made for a nice chicken salad the next day.
So delicious. Only problem was as cooked, our hens were not entirely cooked. If possible I would cook the first half of the itme, with the hens back-side up and then flip them breast-side up. Also, they were diffucult to keep the stuffing in the cavity, even with legs tied together. Next time, I will fully truss hens and cook as described flipping half way thru.
Made this for Thanksgiving instead of turkey. My wife does not like bulgar, so I substituted wild rice mix. It was a huge success. My only complaint was that it took over 2 hours to cook, rather than the 1 hour described in the recipe. My hens were all over 20 oz, so I expected it 15 minutes to half an hour, but not an hour and a half extra. Had rave reviews, especially for the wild rice stuffing.
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