Cornish Hens With Barley-Mushroom Stuffing

Cornish Hens With Barley-Mushroom Stuffing Recipe
Photo: Tina Cornett; Styling: Mary Lyn Hill

Recipe from

Southern Living


3 (1 1/2-pound) Cornish hens
1/3 cup soy sauce
1 1/2 tablespoons honey
1 1/2 tablespoons dry sherry
1/2 teaspoon garlic powder
1 cup uncooked barley
2 1/2 cups chicken broth
1 1/2 cups chopped fresh mushrooms
3/4 cup chopped water chestnuts
4 green onions, chopped
Garnish: green onions


Place hens in a large heavy-duty zip-top plastic bag.

Stir together soy sauce and next 3 ingredients; pour into cavities and over hens. Seal and chill, turning often, 3 to 4 hours.

Bring barley and broth to a boil in a saucepan; cover, reduce heat, and simmer 45 minutes or until liquid is absorbed. Remove from heat; stir in mush-rooms, water chestnuts, and chopped green onions.

Remove hens from marinade, reserving marinade.

Stuff hen cavities with barley mixture, reserving extra mixture. Place hens, breast side up, on a rack in a shallow roasting pan.

Bake at 375° for 1 hour and 30 minutes or until a meat thermometer inserted into stuffing registers 165°, basting occasionally with reserved marinade. Serve with reserved barley mixture. Garnish, if desired.


November 1997
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