Insanely Delicious Cornish Game Hens Recipe (2024)

FAQs

Should Cornish hens be cooked covered or uncovered? ›

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.

Do not rinse the skin or cavity of the bird, as doing so may spread bacteria in the sink and on the countertop. Once defrosted, remove bird from packaging and pat dry with a paper towel. Remove giblet bag from cavity and reserve for making sauces, etc.

Choose an acidic marinade.

The buttermilk soak can serve as a marinade, but if you prefer to do a more traditional marinade, choose one that contains an acidic ingredient like vinegar, fruit juice, or wine. These acidic bases will counteract the gamey taste of the meat.

Cornish Hens Tastier And More Tender

That quality, however, may be a reflection of the age of the mass-market Cornish hens. The USDA currently defines Rock Cornish and Cornish game hens as "an immature chicken younger than five weeks old ... of either sex, with a ready-to-cook carcass weight of two pounds or less."

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.

One of the primary contributors to tough chicken meat is the age of the bird at the time of slaughter, Knight said. “As the [bird] gets older the muscle fibers become tough,” he said. “So a 2-year-old hen or 3-year-old farm rooster is going to be tough.”

What is a good side dish with Cornish hens? ›

What To Serve With Cornish Hens. I like to serve my roasted hens with a side of potatoes, rice or mac and cheese. You can never go wrong with a salad or green veggie to round out the meal. Stovetop Mac and Cheese: Make this ultra creamy mac and cheese while your birds are cooking away in the oven.

The first and most notable difference is the size of Cornish hens, which are generally around one to two pounds. When served, a Cornish hen is typically offered as an individual portion.

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.

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.

Gas range at 350° F: Took 75 minutes; the exterior was evenly browned, and the hen was very juicy inside. Microwave convection at 350° F: Took 60 minutes; the exterior was browned, and the inside was juicy. Microwave power convection at 400° F: Took 50 minutes, with results similar to those of regular convection.

Roast until the skin is golden brown and an instant-read thermometer registers 165 degrees F in the thickest part of the thigh not touching bone, about 40 minutes. Step 3: Rest. Allow the hens to rest for 10 minutes before serving.