Roasted Game Hens Stuffed Under the Skin With

These Cornish game hens get a creamy, herbed ricotta stuffing tucked directly under the breast skin, where it bastes the meat from the inside out as the birds roast.

The stuffing is a blend of drained ricotta, freshly grated Parmesan, egg yolk, basil, parsley, lemon zest, and garlic. Draining the ricotta for 30 minutes is a step you absolutely should not skip. Wet ricotta makes the stuffing runny and steams the skin instead of letting it crisp. Once drained, the mixture is thick enough to hold its shape under the skin.

Slide your fingers carefully between the skin and breast meat to create a pocket, then spoon about four tablespoons of filling per bird. A quarter lemon and a quarter onion in each cavity add fragrant steam from the inside. White wine in the roasting pan keeps things moist and creates ready-made pan juices for spooning over the finished birds.

Pro Tips

• Be gentle when loosening the skin. One puncture and the stuffing squeezes out during roasting instead of staying in place.
• Truss the legs with kitchen twine to keep the birds compact. This ensures even cooking and a better presentation.
• The hens are done when the juices run clear from the thickest part of the thigh. Use an instant-read thermometer for precision: 165°F (74°C) is the target.
• Let the birds rest for 5 minutes before serving so the ricotta stuffing sets slightly.

Variations

• Swap ricotta for goat cheese for a tangier, more pronounced stuffing flavor.
• Add sun-dried tomatoes or chopped olives to the ricotta mixture for a Mediterranean twist.
• Use fresh thyme or tarragon instead of basil for a different herb profile.