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Herb-Lemon Roast Game Hen with Quinoa Stuffing

This roasted game hen features a crispy, golden skin and tender meat infused with fresh herbs, lemon, and garlic. The dish is complemented by a light, fluffy quinoa stuffing that absorbs the aromatic flavors, creating an elegant yet approachable holiday centerpiece. The combination of bright citrus, savory herbs, and crispy skin makes each bite a delightful celebration of flavor and texture.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: Holiday
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole game hen patted dry
  • 2 cloves garlic halved
  • 1 lemon lemon cut into wedges
  • 2 sprigs rosemary fresh
  • 1 cup quinoa rinsed
  • 2 tablespoons olive oil
  • to taste salt
  • to taste pepper
  • 1 cup herbs (rosemary, thyme) chopped
  • 1 clove garlic minced

Equipment

  • Roasting pan
  • Kitchen twine
  • Meat thermometer
  • Small saucepan
  • Basting brush

Method
 

  1. Preheat your oven to 180°C (355°F).
  2. Pat the game hen dry with paper towels, ensuring the skin is dry and ready for crisping.
  3. Rub the entire hen generously with salt, pepper, and 1 tablespoon of olive oil, massaging the skin to help crisp it up.
  4. Stuff the cavity with halved garlic cloves, lemon wedges, and a sprig of rosemary for aromatic flavor.
  5. Truss the hen by tying the legs together with kitchen twine for even cooking and a tidy appearance.
  6. Place the hen in a roasting pan and roast for about 1 hour 15 minutes, basting with the pan juices every 20 minutes for a crispy skin.
  7. Check the internal temperature with a meat thermometer; it should reach 74°C (165°F) with clear juices when pierced.
  8. Once cooked, allow the hen to rest for at least 15 minutes to let the juices redistribute.
  9. Meanwhile, prepare the quinoa stuffing: In a small saucepan, sauté chopped herbs and minced garlic in 1 tablespoon of olive oil until fragrant and slightly wilted.
  10. Cook the quinoa according to package instructions until fluffy, then fold it into the sautéed herbs and garlic, seasoning with salt and pepper to taste.
  11. Carve the rested hen, serving it topped with fresh lemon wedges and alongside the herb-infused quinoa stuffing for a vibrant, flavorful presentation.

Notes

Ensure the skin is crispy and the meat is tender. Feel free to customize with different herbs or add stuffing to suit your taste.