Cornish hens are just about the right size when a whole chicken is too much for one or two servings. We’ve made them for years, usually roasted with a good extra virgin olive oil rub and herb stuffing. In this recipe, we stuff the hen with assorted dried fruit (I like apricot the best). It keeps the hen moist while retaining that roasted chicken flavor.
- 1 Cornish hen (about 26 oz.)
- ½ cup dried fruit cut in half
- 2 tablespoons olive oil
- Salt and pepper
- Rinse the inside of the Cornish hen then pat dry with a paper towel. Cut the large pieces of dried fruit in half. Stuff the fruit into the cavity of the hen. Use a skewer to close opening. Rub the hen with the olive oil and salt and pepper to taste. Bake in a 350°F oven for 1½ hours.