Cover and continue to cook until golden brown, crisp, charred in spots, and center of breasts registers 145 to 150°F on an instant read thermometer, about 15 minutes longer. If birds threaten to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and cook until done. Remove from grill, let rest 5 minutes, and serve. This roasted Cornish hen recipe is an easy and elegant way to make a meal that’s quick enough for a busy weeknight, yet fancy enough for a special occasion. The hens are coated in butter, garlic and herbs, then cooked in the oven for perfectly tender and juicy results every time.
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I always keep an all purpose chicken seasoning in my pantry and use it for all poultry. My favorites are thisrotisserie chicken seasoningorMontreal chicken seasoning. Both of these seasonings include salt so there is no extra salt needed. While I do occasionally see fresh Cornish hens, most grocery stores sell frozen ones.
How to Cook Chicken Breast in a Pan
When the temperature reaches 165 degrees Fahrenheit, remove the Cornish hen from the oven. Brush the hen with olive oil, and season it with rosemary, thyme, salt, pepper and garlic or any other seasonings you desire, such as lemon or paprika. While your game hens are cooking, mix the glaze ingredients together and set aside. Cut each game hen in half lengthwise and remove the skin. Lay 4 rosemary sprigs on the bottom of the baking dish. The meat of laying hens is very different from the chicken meat you buy in the supermarket, as it is very tasty, but not tender.
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Cornish game hens would be perfect to cook if you are having Thanksgiving away from family. Two Cornish game hens can feed two adults and one or two young children. It’s also great to cook these little birds if you don’t want leftovers. If you enjoyed this mouth-watering, roasted Cornish hen recipe, then get ready to try these flavorful chicken dishes. Add the entire collection to your recipe arsenal. Pin them to Pinterest so you can find them later.
Don’t shock game meat
Don’t forget to tuck the wing tips under the wing so you keep them from burning and you expose more of the breast skin. Last, I put less of the butter mixture under the skin and more on the outside. The seasonings under the skin don’t roast they just stay almost raw. This is only worth the trouble if you eat the skin.
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Some oil/butter, a liberal seasoning of salt and pepper and you’re good to go. No, it is not necessary to cover Cornish hens when cooking. However, you can if you would like to keep the breasts from drying out. The main difference between a Cornish hen and a regular chicken is the size. Cornish hens are smaller than regular chickens and usually only weigh between 2 and 4 pounds.