Dad’s Roasted Cornish Hens

Spread the carrots and potatoes in an even layer in a 9-by-13-inch baking dish or roasting pan. Add the chicken broth and then the prepared Cornish hens. Roast until the juices run clear and the hens are golden brown, 45 minutes to 1 hour. To make these roasted Cornish game hens, we will start by gathering our ingredients.

Roasted game hen, Cabernet Sauvignon, and cold winter nights; a combination that will embed warmth into your soul. Never had cornish hens before so it will be awesome to try out. Make sure to liberally season the Cornish game hens before roasting. Some oil/butter, a liberal seasoning of salt and pepper and you’re good to go. NO need to fry to get this yummy texture outside.

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If needed, use sharp kitchen shears to cut the bone. The air fryer or the oven is the best option when it comes to warming up roasted or air fried bird that’s still on the bone. In a small bowl, whisk together the BBQ sauce, honey, apple cider vinegar, paprika, garlic powder, salt, and black pepper.

I prepare my orange marmalade glaze by whisking together some orange marmalade with some fresh orange juice, and I set this aside. I begin by rinsing out my Cornish hens and patting them dry. Stuffed Cornish Game Hens are easy to make, and they create a beautiful presentation for your holiday table.

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  • It should have an internal temperature of 165F.

This Butternut Squash and Cranberry Quinoa Salad makes a great side dish if you are serving this at a holiday dinner. Cooking poultry flat against the heat source speeds up the cooking process. It typically cuts cooking time down by around half. Simple dinner recipe.While this meal may look fancy, it is truly an easy recipe to put together Cooking Games – Pizza Games. Everything cooks on one pan for a one-and-done weeknight meal.

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How To Store Baked Cornish Game Hens. After you’ve roasted your cornish game hen, serve and carve immediately. To store cooked leftovers, place in an airtight container or plastic bag and keep in the refrigerator up to four days. Spread a little of the rub inside each hen then generously coat all over the outside, reserving a small amount of the rub for later. Set the seasoned hens on top of the aromatics. Tie the legs with kitchen twine, if desired and pat the hens with the remaining butter herb rub to cover any unseasoned areas .

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I literally rubbed soft butter over the Hens, it didn’t go quite as smoothly as I hoped it would, and got pretty messy. There were seasoned clumps of butter all over the Hens. Next time I will melt the butter first, use a brush to apply it, and then season the meat. It was at this stage that I also added my veggies to the pot. Because the bird is so small, it’s easy to overcook it. While the brine helps keep the bird juicy, it’s important to be aware of the bird’s internal temperature and take it out after it reaches 160 degrees F .

Using a paper towel, lightly pat the hens dry. In a small mixing bowl, add the herbs, salt, and pepper, to the melted butter, making an herb butter rub. Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years.


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