Stuffed Cornish Game Hens

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Executive Chef
Jun 3, 2004
Stuffed Cornish Game Hens


Dutch Oven diameter 10" 12" 14"
Charcoal Briquettes 30 36 52
Game hens, 1 to 1 ¼ lbs each 2 3 5
Stuffing(use favorite recipe) 1 ½ cups 2 cups 4 cups
Salad oil ½ Tsp ¾ Tsp 1 Tsp
Paprika ½ Tsp ¾ Tsp 1 Tsp
Carrots,large, cut in 3" lengths 2 3 5
Ears of corn, cut into chunks 1 or 2 2 or 3 3 or 4
Salt and pepper
Servings 2 3 5


Rinse hens and pat dry. Fill body and breast cavities with stuffing.
Pour oil into Dutch oven and rub over the bottom. Place hens, breast side up, in oven; dust birds with paprika and surround with carrots.
Put lid on oven.
Set up Dutch oven to cook. Beneath, use 10 freshly ignited coals for a 10" oven, 12 for a 12" oven and 17 for a 14" oven. Ignite remaining coals.
Cook hens 25 minutes; lift lid and add corn. Replace lid and arrange remaining ignited coals evenly over lid. Cook until meat at the thighbone is no longer pink (cut to test) about 20 minutes longer. Add salt and pepper to taste.

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