Roasted Cornish Game Hen
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With its perfectly crispy, golden brown skin and moist, flavorful meat, this Roasted Cornish Game Hen recipe is sure to win you a standing ovation from your dinner guests!
What is Cornish Game Hen?
The name is an interesting one because it’s neither Cornish nor is it a game bird. It is however a cross between the Cornish and White Plymouth Rock chicken breeds. It is a broiler chicken variety that is bred to be served small, weighing no more than two pounds.
I’ve always enjoyed Cornish game hen. Growing up they were our traditional New Year’s Eve dinner for many years. Not only were they delicious, they also catered perfectly to those egocentric developmental stages of childhood and teens where the importance of possession dominates: Being in miniature form, I could have an entire chicken all to myself!
One of the reasons I like Cornish hen is that it makes for such an elegant presentation. It’s one thing when you bring in the large roasted chicken for your dinner guests to admire and it’s then carved and divided among the plates, each guest with their own little pile of chicken meat – and of course the dark meat lovers have to fight over who gets the two drumsticks. But it looks much more impressive when you can serve your dinner guests their very own beautifully golden-browned hens. And those dark meat lovers get both sets of drumsticks to themselves! Thinking of inviting your boss over to dinner to prep him for that raise request? These Cornish game hens are the perfect thing to feed his ego. (Do people even still do that or have I been watching too many 60’s movies??)
There are a few tips and tricks to achieving roasted Cornish game hen that is perfectly browned and crispy on the outside while super moist and flavorful on the inside. Whether you’re preparing a special meal for your family, enjoying a romantic dinner for two, celebrating a special occasion or holiday, or simply feeding your egocentric needs, this recipe will show you what you need to do to get the perfect results.
What to Serve with Cornish Game Hen
Roasted Cornish Game Hen pairs with virtually any roasted, steamed or grilled veggies and with potato, rice or grain dishes of all kinds as well as a variety of salads (both savory and sweet) and bread. Here are just a few ideas for your vegetables and starches:
- Vegetables: Green Beans Almondine, Creamed Spinach, Roasted Brussels Sprouts with Balsamic Reduction, Zucchini Au Gratin, Cheese Souffle, Chilled Asparagus with Lemon-Dijon Vinaigrette, Roasted Spiralized Beets, Grilled Eggplant
- Starches: Mashed Potatoes with Parsnips and Horseradish, Yorkshire Pudding, Tomato Risotto, Mushroom Risotto, Pumpkin Risotto, Semmelknödel, German Potato Dumplings, Roasted Rutabaga
Roasted Cornish Game Hen Recipe
Let’s get started!
Preheat the oven to 450 degrees F.
I used fresh rosemary and thyme for these hens, but you can use any herb of your choice. Peel four whole cloves of garlic and cut a lemon in quarters. Pat the hens dry with paper towels. This is important for getting nicely browned, crispy skin.
Use your index finger to carefully loosen the skin on top of the hens, then slip a thin slice of butter under the skin on top of each breast. Next slip a few fresh herb leaves under the skin.
In each cavity, stuff a quarter of the lemon, a clove of garlic, and a sprig of fresh rosemary and thyme (or herbs of choice).
Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper.
Truss the hens by tying the legs and wings. For a step-by-step visual, you can Google “how to truss a chicken” and multiple videos will come up.
Place the hens on the rack of a roasting pan lined with aluminum foil. Place the hens as far apart from each other as possible to enable the skins to get browned and crispy (I added a fifth hen this time for our dinner guests). Place the hens in the preheated oven and roast for 25 minutes.
In the meantime, combine the chicken broth and white wine in a small bowl. After the hens have roasted for 25 minutes. pour the liquid over the hens, reduce the oven temperature to 350 degrees F, and continue roasting for another 35 minutes, basting every 8-10 minutes with the juices on the bottom of the pan. This is important to keep the meat juicy and flavorful.
The hens are done when an instant-read thermometer placed in the thickest part of the thigh registers 165 degrees F. Using a meat thermometer is very helpful for getting the best results. You want the chicken to be done but cooking it too long will dry out the meat.
If you want the skins browner, turn off the oven to broil and roast for a couple more minutes, watching closely so the skin doesn’t burn. Carefully remove the hens, pour the juices from the cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the liquid from the roasting pan into a small saucepan and boil for 5 minutes until it is a thin sauce-like consistency. Serve the hens whole per guest or cut them in half lengthwise, placing them cavity side down on each plate, drizzle with the sauce and garnish with a sprig of fresh herb and a slice of lemon. Serve immediately.
Enjoy!
For a very different and incredibly delicious roast chicken recipe, be sure to try our Peruvian roasted chicken, Pollo a la Brasa!
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Roasted Cornish Game Hen
Ingredients
- 4 Cornish game hens ,patted dry with paper towels
- 8 thin slices of butter
- 4 sprigs each of fresh rosemary and thyme or herbs of choice plus some extra leaves of each
- 4 large cloves garlic ,peeled
- 1 lemon ,scrubbed well and cut into quarters
- Extra virgin olive oil
- Salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1/2 cup chicken broth
Instructions
- Preheat oven to 450 degrees F.
- Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
- Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
- Place the hens in the preheated oven and roast for 25 minutes.
- While the hens are roasting, combine the chicken broth and wine in a bowl.
- After the hens have been roasting for 25 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
- Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to keep warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.
Nutrition
Originally published on The Daring Gourmet March 24, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made this last year and the family has requested it again for Thanksgiving. Wonderful recipe, thank you!
I made this recipe a few months ago and am getting ready to make it a second time. Absolutely LOVE it! The flavor and texture are perfect.
I have cooked with these hen stuffed with dressing, however have not done for a few years. So I went online. No one addressed that so I will have to wing it, but I read everything
I’m going to add a Wild Rice & Pecan stuffing to this, as I know I love it. I’m using a grilled chicken recipe for starters, but made hens years ago, in the oven, couldn’t remember at what temp. I roast other things – mainly chicken – at high temps and always love the results! So I’m really glad I poked your site 1st when I ‘googled’ “What temp for Cornish Hens?” Giving this recipe 5 stars without even making, as I’m sure it deserves it. Your recipe sounds perfect, so my original will get revised even more! Definitely bookmarking your site.
Thanks, Sheila, and that wild rice & pecan stuffing sounds terrific! Happy Thanksgiving!
Basil & Tarragon are what I use in the wild rice stuffing. Without the stuffing, definitely will go for your recipe. And I was right. This is a 5 star recipe!
Fantastic, Sheila, thank you!
Does the cooking time need adjusting if I’m doing more hens? I’m expecting to do 8-10 of them for Thanksgiving this year & would rather not have to do them separately because the first batch will end up cold.
Hi Betty, as long as your oven distributes heat evenly the cooking time should be the same – I would cook them all together as well.
Could you use red wine? Would it change the taste drastically? Thanks
Hi Ann, yes you can use red wine. It will taste different but that’s not a bad thing.
Hi Kimberly, I think I am serving this for a progressive dinner for 10. I think I may cook them (double oven), cover tightly for one hour in warm oven (while we are at the appetizer home), then crisp up under the broiler and serve? Do you think that would work?
Hi Desiree, I think that should work just fine. Have a wonderful dinner!
I don’t consume alcohol but I would love to try your recipe, I’m planning on making Cornish hens today, what would you recommend I substitute the white wine with?
You can just use chicken broth.
Thanks for the quick response Kimberly, I greatly appreciate it!
I already typed a comment about using Mandarin Oranges in stead of lemon. I asked for your thoughts. I am having a dinner on 6/6/17 and hope you will be able to respond to me in time…. I’m a first timer on your website. It’s great. Ira
DEAR KIMBERLY: Many years ago i made Cornish Game Hens using mandarin
orange as a garnish..In reading all the posts I notice not one used mandarin orange and I wondered why since mine came out relishes. Perhaps it’s the use of lemon that might clash with the sweetness of the orange? I have used all other types of garnishes so that’s not a problem.. I am having a dinner for three on Tuesday, 6/617 so I don’t know if you review your post so that I can get an answer in time.. Nevertheless, no matter how I make the hens, they will come out relish… Thanks for your recipes, it is great…Ira
Hi Ira, do you mean using mandarin oranges instead of the lemon or still using the lemon and just using the mandarins as garnish? You can certainly do it either way and it will taste delicious no matter what. Happy cooking!
A traditional Italian take on this is to use rosemary branches (branches, not sprigs) as the roasting rack. The rosemary oil evaporates from the branches and leaves and infuses the meat. Delicious. It does make using pan drippings to baste a bit problematical so I just watch the temperature very carefully and never let the chicken get above 175° so it doesn’t dry out. Use a minestrone or pasta al pesto as the first course and accompany the chicken with a salad and a light red wine.
That sounds wonderful, Walter, thanks for sharing!
This turned out great. The broiling part is a great touch. Delectable, crispy skin!
Fantastic, Del, thanks so much!
this is the most delicious recipe in the world
Thank you, Gabriel! :)
From introduction: forgive me, I’d just like to point out that wings are white meat. Legs and thighs are what you needed to say when mentioning dark meat.
How come clove of garlic instead of chopped ?
Any difference in the effect ?
You can use either, sb.
Hi Kimberly,
Thank you for this delicious recipe!! Quick question, can i prepare Game Hens in the baking bag and get same results?
Thank you, Nada
That’s a great question, Nada. I’ve only used a baking bag once or twice before and that was with a turkey. My guess is that it will yield similar results.
Even though we love and eat tons of garlic, I like a garlic clove for this recipe, so you can discard it along with the lemon before serving.