This Roasted Cornish Hen Recipe is cooked to perfection and drizzled in a delicious rich and velvety gravy.
I love serving this recipe on Sundays, holidays or other special occasions. It's simple, low maintenance and doesn't require a lot of ingredients.
If you're looking to serve a dish that's a bit more creative than just a whole roasted chicken, you should definitely consider this Cornish hen recipe. Cornish hens are fairly inexpensive and perfect for serving a crowd. You can serve one whole hen per person or split each hen in half... either way you're sure to impress your guests.
What is a Cornish Hen?
A Cornish Hen also called a Cornish Game Hen is essentially a small chicken that is less than 5 weeks old and between 1 to 2 pounds. Due to their age, the meat of Cornish hens are more tender than a chicken which helps to absorb seasonings, marinades, and other spices more easily.
When cutting a hen in half, it's important to be gentle as the skin is thinner and can tear easier than a regular chicken.
Recipe Ingredients
- Cornish hens
- Kosher salt
- Pepper
- Onion powder
- Garlic powder
- Butter
- Herbs (rosemary and sage)
- Low sodium chicken broth
How to roast cornish hen
Prep butter-herb mixture: In a small bowl, combine the soften butter and chopped fresh herbs.
Season the hens: Wash and pat dry the Cornish hens with paper towels until they're completely dry. Cut each Cornish hen down the middle to create 2 halves, smear the butter-herb mixture over the entire surface of the hens and season with kosher salt, garlic powder, onion powder, and black pepper.
Roast the hens: Add the seasoned hens to a baking sheet pan. Then, add a dollop of the butter-herb mixture underneath each hen and roast.
Make the gravy: For a delicious gray, save the pan drippings and skim off any excess grease and discard. Pour the remaining dripping in a sauce pan, add chicken broth and simmer until reduced. Add butter and whisk until thickened. The gravy is thick enough when it coats the back of a spoon.
Serve: Pour the gravy over the top of each roasted Cornish hen and serve with your favorite sides.
Recipe Tips
- Make sure hens are completely dry before roasting
- Cut the hens in half or spatchcock for faster cooking
- Do not over-season the rib-side of the hens as this can cause the pan drippings to become too salty
- Feel free to add smoked paprika for a smokey flavor
- To prevent the Cornish hen from being overcooked and tasting dry, use an instant meat thermometer to check the internal temperature
- The internal temperature should read 165 degrees
- Do not discard the pan drippings instead use those drippings as the base for a delicious gravy
- To remove any excess grease from the pan drippings, pour the drippings into a bowl and put in the fridge until the grease solidifies then remove the grease by gently skimming off the top with a spoon
Storing Leftovers
Roasted Cornish hens make great leftovers. Store them in an airtight container and place in the fridge up to 3 days. Meanwhile, place any remaining graving in an airtight container or mason jar and store in the fridge as well.
Reheating
- Remove the Cornish hens and gravy from the fridge
- Place the Cornish hens in a casserole dish or baking pan and drizzle with gravy
- Place in a 375 degree preheated oven
- Bake until heated through
What should I serve with cornish hens
There are an infinite number of side dishes you can serve. Here is a list of some of my favorites:
Herb Garlic Mashed Potatoes Recipe
Crispy Oven Roasted Broccolini
Roasted Asparagus With Garlic | Whole30
You may also like
Garlic Herb Whole Roasted Chicken
Cajun Spatchcock Chicken Recipe
Orange Glazed Chicken and Green Beans
Cast Iron Skillet Chicken Breast
Connect with me on Instagram and Pinterest for more recipe ideas.
Thanks for visiting,
~Cree
Roasted Cornish Hen Recipe
Ingredients
- 3 whole Cornish hen
- 1/2 tbsp kosher salt more or less to taste
- 1 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 stick butter softened
- 2 tbsp fresh rosemary chopped
- 2 tbsp fresh sage chopped
- 1/2 cup low sodium chicken broth 1/2 to 3/4 cup
Instructions
Prep butter-herb mixture
- In a small bowl, combine the soften butter and chopped fresh herbs. Set aside.
Cornish Hens
- Wash and pat dry the Cornish hens with paper towels until they're completely dry. Cut each Cornish hen down the middle to create 2 halves, smear the butter-herb mixture over the entire surface of the hens and season with kosher salt, black pepper, garlic powder, and onion powder.
- Add the seasoned hens to a baking sheet pan. Then, add a dollop of the butter-herb mixture underneath each hen and roast.
Gravy
- Save the pan drippings and skim off any excess oil/grease and discard the oil/grease. Pour the remaining in a sauce pan, add chicken broth and simmer until reduced. Add butter and whisk until the gravy has become thick and velvety.
- Drizzle the gravy over the hens and pour any remaining in a gravy bowl.
- Serve with your favorite side and enjoy!
Notes
- Make sure hens are completely dry before roasting
- Cut the hens in half or spatchcock for faster cooking
- Do not over-season the rib-side of the hens as this can cause the pan drippings to become too salty
- Feel free to add smoked paprika for a smokey flavor
- To prevent the Cornish hen from being overcooked and tasting dry, use an instant meat thermometer to check the internal temperature
- The internal temperature should read 165 degrees
- Do not discard the pan drippings instead use those drippings as the base for a delicious gravy
- To remove any excess grease from the pan drippings, pour the drippings into a bowl and put in the fridge until the grease solidifies then remove the grease by gently skimming off the top with a spoon
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