Side Dish: United States – Great Lakes United States (Michigan) – Upper Peninsula Cornish Hens

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr

Additional 10 min

Total 1 hr 50 min

Ingredients

- 4 Cornish game hens, approx. 1.25 lb (575 g) each
- 1 cup (170 g) dry wild rice blend
- 2 1/4 cups (530 ml) low-sodium chicken stock, divided
- 2 tbsp (30 ml) unsalted butter
- 2 tbsp (30 ml) olive oil, plus extra for rubbing
- 1 small yellow onion, finely chopped, about 1 cup (150 g)
- 2 stalks celery, finely chopped, about 1 cup (120 g)
- 8 oz (225 g) cremini or mixed wild mushrooms, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh thyme leaves, chopped (or 2 tsp/2 g dried)
- 1 tsp (1 g) finely crushed juniper berries (optional)
- 1/2 tsp (1 g) dried rosemary, crushed, or 1 tsp (1 g) finely chopped fresh
- 1/3 cup (80 ml) pure maple syrup (preferably dark/robust)
- 2 tbsp (30 ml) apple cider vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
- 4 slices bacon, cooked and crumbled (optional, about 2 oz / 55 g)
- 1 lemon, cut into wedges (for serving)

Instructions

Short Description:
Small Cornish game hens seasoned with Great Lakes wild rice and local herbs, roasted until golden and finished with a light maple-herb glaze. Served halved as a rustic side to a larger meal.

Regional Notes:
This Upper Peninsula version highlights native wild rice and woodland herbs common in Michigan, and finishes with a nod to local maple syrup. The use of a loosely packed wild rice stuffing and juniper-thyme seasoning reflects the region's ingredients and the Cornish miner influence that popularized small roasted birds in local home cooking.

1. Preheat the oven to 400°F (200°C). Rinse wild rice under cold water.
2. In a medium saucepan bring 2 cups (470 ml) chicken stock to a boil. Add wild rice, reduce heat to low, cover and simmer until tender, about 40–50 minutes. Drain any excess liquid and fluff with a fork; set aside to cool slightly.
3. While rice cooks, heat 1 tbsp (15 ml) butter and 1 tbsp (15 ml) olive oil in a skillet over medium heat. Add onion and celery and cook until softened, 5–7 minutes. Add mushrooms and cook until they release liquid and it mostly evaporates, about 6–8 minutes. Stir in garlic and cook 30 seconds.
4. In a large bowl combine cooked wild rice, vegetable mixture, parsley, thyme, juniper (if using), rosemary, crumbled bacon (if using), and remaining 1 tbsp (15 ml) butter. Season stuffing to taste with salt and pepper. If mixture seems dry, add up to 1/4 cup (60 ml) reserved chicken stock and stir to moisten. Let cool slightly.
5. Pat hens dry with paper towels and rub all over with remaining 1 tbsp (15 ml) olive oil. Season cavity and skin with salt and pepper. Loosely spoon about 1/3 to 1/2 cup (75–125 g) of the wild rice stuffing into each hen cavity—do not pack; leave room for heat circulation. Tie legs with kitchen twine and tuck wing tips under.
6. Place hens breast-side up on a roasting rack in a shallow roasting pan. Brush each bird lightly with a little olive oil and season skin again with salt and pepper.
7. Roast in the preheated oven for 35 minutes. Meanwhile, whisk together maple syrup and apple cider vinegar (or lemon juice) to make the glaze.
8. After 35 minutes, brush hens with half the maple glaze and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about another 10–20 minutes depending on size. Brush with remaining glaze for the last 5 minutes to build color. Total roast time should be about 50–60 minutes.
9. Remove hens from oven and tent loosely with foil. Let rest 10 minutes. Slice each hen in half lengthwise (breast through backbone) to create 8 halves for side servings.
10. Transfer halves to a platter, spoon any pan juices over top, and garnish with lemon wedges and extra chopped parsley. Serve one half per person alongside the main course.