Tasty Recipe for Cornish Hen

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roasted Cornish hen

Oh, they are so little! They border on game, but aren’t really. Still there’s a slightly deeper taste to the meat (than, say, chicken). They cook up fast (because: oh, they’re so little!) and are so easy to make tasty.

May fave way is to make a quick pesto of your favorite herbs. Add as many as you like — or use just one. Pulse in a food processor with a little garlic. Add salt and a little olive oil. Press the pesto under the breast skin.

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Jim, Karen, and Chuck dressing hens in my class

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Barbara & Vickie getting hens ready in my class

I rub some butter all over the bird. Add some thyme leaves to the pan and some quartered lemons. Stuff a few lemon pieces inside the bird.

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ready for the oven 

Season well with salt and roast at 400 degrees for about 40-45 minutes. Instant read should say 180 (a bit more than the 165 for chix). And ta-da!

I know some people could go with a whole Cornish hen for a serving, but I split them in half down the breast line and serve each person half a hen (so there… you have a new band name: Half a Hen). 🙂

Yum, yum, yum, yum.

Roasted Cornish Hen in 5-Herb Vinaigrette (serves 4)

2 Cornish hens

1/4 cup parsley leaves

1/4 cup oregano leaves

1/4 cup mint leaves

1 tablespoon sage leaves

2 garlic cloves, peeled and rough chopped 

1 tablespoon thyme leaves

2 lemons, 1 zested/1 quartered 

1/4 cup olive oil, divided

2 tablespoons butter, softened

2-3 thyme whole sprigs

salt & pepper to taste

Preheat oven to 400 degrees F.

You can roast hens whole of to spatchcock: cut the backbone out of the 2 hens so that they can lay flat, skin side up, spatchcock-style. Line a sheet pan with foil. Place a grate into the pan — or use without.

Add the parsley, oregano, mint, sage, and garlic to the bowl of a processor. Pulse until minced fine. Scrape into a medium mixing bowl. Add thyme leaves, lemon zest, and a drizzle of olive oil. Season with salt & pepper. Stir to combine.

Loosen breast skin from hens. Stuff pesto until skin of the breasts. Place hens on sheet pan. Rub with butter. Season with with salt & pepper. Toss thyme sprigs, and lemon quarters on top. Roast for about 45 minutes until golden brown and instant read thermometer reaches 180 degrees. Cut each hen in half, down the bread line. Serve hot.