Looking for a substitute for turkey this Thanksgiving?
Try our recipe for Easy Cornish Hens, which is well-seasoned and simple to cook. Plus, it requires less effort than preparing a large turkey.
What’s required to Prepare Cornish hens
Cornish chicken breeds. Cornish hens, which are not actually chicken but taste quite close to the real thing, are a family favorite. Each hen typically weighs between 2 and 4 pounds. Anyone can devour a full Cornish fowl in one sitting, because of its taste.
Oil from Olives. Butter with garlic. I prefer to rub the Cornish hens with a mixture of melted unsalted butter, olive oil, and heaps of chopped garlic after I’ve patted them dry.
Onions. Lemons. Combination of rosemary and sage. When I’m roasting Cornish hens, I prefer to put them on a bed of onion, lemon, sage, and rosemary to give them a more robust flavor. Stuff the chickens with onion, lemon, garlic, sage, and rosemary for extra flavor.
Blended Spices. Old Bay, Italian spice, smoked paprika, sea salt, and freshly cracked black peppercorns are all part of our seasoning blend.
Essential Ingredients for Cornish Hens
- 3 Cornish Hens
- 3 tablespoons of olive oil
- 2 teaspoons of unsalted butter
- 4 cloves of chopped garlic
- 2 lemons cut
- 1 large onion is split into quarters and the quarters are sliced into individual slices
- 10 to 12 sage leaves
- 6 to 8 Branches of Fresh Rosemary
- 2 teaspoons of Old Bay seasoning
- 2 teaspoons of Italian seasoning
- Smoked paprika, 1 tablespoon plus 1 teaspoon
- Lemon pepper, 1 tablespoon
- Use 1 teaspoon of kosher or sea salt
How to season Cornish hens
Directions
- Cornish hens should be defrosted and dried off with a paper towel.
- Combine the onions, lemon slices, and half the sage and rosemary in a roasting pan or Dutch oven.
- Apply butter, olive oil, and garlic to the chickens.
- Apply the dry rub mixture liberally to the chicken.
- Distribute the remaining sage leaves, rosemary sprigs, and lemon slices among the Cornish chickens in the baking dish.
- Make sure the fluids run clear by inserting an instant-read thermometer into the thickest section of the thigh and baking at 375 degrees Fahrenheit for about 45 minutes. (Preparation and cooking time: 45-60 minutes)
- After 15 minutes of cooling in the pan, you can put it back in the oven.
- Serve.
FAQs
Should Cornish hens be cooked covered or uncovered?
Roast Cornish hens breast-side up in a small roasting pan or Dutch oven made from cast iron.
The about 1-pound Cornish hens are roasted for 50 to 60 minutes. Cooking time for larger Cornish hens should be increased by 15 minutes, or until an instant-read thermometer registers 180 F.
Can Cornish hens be frozen, and for how long?
Cornish hens have a three-day storage life. But if you know what you’re doing, Cornish hens may keep in the freezer for up to eight months.
How to defrost Cornish hens?
In a bowl, place frozen Cornish chickens. Or, if you are defrosting three or more chickens, arrange them on a sheet pan so they are not touching and place them in the refrigerator.
The hens will defrost in one to two days. For same-day thawing, place each boxed chicken in a bowl of cold water and replace the water often, approximately every 30 minutes.
How to reheat Cornish Hen?
Cornish Hen Reheating Instructions
The temperature should be set to 325 degrees F. Put the Cornish hens, breast-side down, into a large cast-iron skillet and fill the pan with 1 cup of chicken broth or stock. Warm the hens in the oven for about 20 minutes.
Cornish Hen Recipe
Ingredients
- 3 Cornish Hens
- 3 tablespoons of olive oil
- 2 teaspoons of unsalted butter
- 4 cloves of chopped garlic
- 2 lemons cut
- 1 large onion is split into quarters and the quarters are sliced into individual slices
- 10 to 12 sage leaves
- 6 to 8 Branches of Fresh Rosemary
- 2 teaspoons of Old Bay seasoning
- 2 teaspoons of Italian seasoning
- Smoked paprika, 1 tbsp. plus 1 tsp.
- Lemon pepper, 1 tbsp.
- Use 1 teaspoon of kosher or sea salt
Instructions
- Cornish hens should be defrosted and dried off with a paper towel
- Combine the onions, lemon slices, and half the sage and rosemary in a roasting pan or Dutch oven
- Apply butter, olive oil, and garlic to the chickens
- Apply the dry rub mixture liberally to the chicken
- Distribute the remaining sage leaves, rosemary sprigs, and lemon slices among the Cornish chickens in the baking dish
- Make sure the fluids run clear by inserting an instant-read thermometer into the thickest section of the thigh and baking at 375 degrees Fahrenheit for about 45 minutes. (Preparation and cooking time: 45-60 minutes)
- After 15 minutes of cooling in the pan, you can put it back in the oven
- Serve
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