Insanely Delicious Cornish Game Hens Recipe (2024)

FAQs

Should I cover my Cornish hens when baking? ›

Roast, uncovered, basting frequently with butter for 1 hour (if hen weighs over 1lb 2oz, roast 1 hour and 15 minutes) or until internal temperature on instant read thermometer reaches 180°F when inserted into inner thigh.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Because of their small size, Cornish hens are perfect as a serving for one person or split in half when served with some delicious sides. I love pairing this easy roasted Cornish hen recipe with my Cinnamon Roasted Sweet Potatoes; Italian Oven Roasted Vegetables; or Brussels sprouts... Lots more ideas below!

By soaking the meat in a salty solution the meat will absorb the flavors of the brine and hold in a lot more juices while cooking. The end result is a juicier, more flavorful bird. Since it is not your run-of-the-mill chicken dinner, a brined Cornish hen is a surefire way to impress the family!

An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Place in oven and roast for 45 minutes or until meat tested with a digital meat thermometer registers 180 F. Tips: To prevent loss of moisture, let chicken rest for 5 to 8 minutes before carving. To maintain a crispy, crunchy skin, do not tent bird with foil after removal from oven.

Remove giblet bag from cavity and reserve for making sauces, etc. Heavily brining or marinating product is unnecessary as Cornish birds are small and meat is quite succulent.

Their flavor is often described as rich and moist with a hint of sweetness. Because they're harvested so young, Cornish hens' meat is exceptionally tender. Their high skin-to-meat ratio makes them remarkably succulent too. Cornish hens are as versatile as conventional chickens, but cook faster and feel more special.

Soaking it

Instead, try soaking the meat in milk or even buttermilk, which will produce better results with most wild animals, especially when dealing with backstraps. This is mandatory for many old-school cooks before putting any wild-game meat in a slow cooker.

A Cornish Game Hen is a Cornish cross bird that is processed around 4-5 weeks old that results in a bird that is 2 pounds or less. This classification is set by the USDA. At this small size, the skin of the bird is thinner, the meat is more tender and this allows for better absorption of marinades, spices, and sauces.

Can one person eat a whole Cornish hen? ›

Cornish Hens are just baby chickens but they taste completely different. They present really well when serving and cook in a short period of time. I like serving them for dinner parties or for the holidays. Typically 1/2 a Cornish hen is enough for one person but someone with a good appetite could eat a whole one.

If you go to extremes, such as leaving chicken in brine for more than 24 hours, you'll get overly-salted chicken. It can also change the texture of the chicken. When in doubt, 1 hour per pound is always a good plan.

Once the chicken is brined, remove it from the solution, rinse off the excess salt, and pat it completely dry, inside and out, with a paper towel. This step is important because it prevents the chicken from steaming in the oven, which results in an unpleasant taste and texture.

Submerge your chicken in the brine and refrigerate until you are ready to use. Turn your chicken a couple of times if it isn't completely covered by the water. When you are ready to cook your chicken, remove from the brine, rinse, and pat dry.

Allow the Cornish hens to come to room temperature by taking them out of the refrigerator 1 hour before cooking. Set the oven rack in the middle of the oven.

Roasting Cornish hens on a wire rack set inside a baking sheet also helps elevate the birds so that the thighs cook as quickly as the breasts. Cornish hens are done when they reach an internal temperature of 165°F in the thickest part of the thigh and their juices run clear.

Some Cornish game hens come with giblets and some do not. If yours does, you need to remove them from the cavity before cooking. After we rub them down with oil, I place the Cornish hens in a 9x13 baking dish, I combine the seasonings in a small bowl, and I season both sides.

Trussing Cornish hens, or any poultry, is never required. But, doing so ensures your bird cooks evenly without drying out.