I hope you will enjoy this recipe! If you try it, don’t forget to rate and leave a review on the recipe card/comment box below. Most Cornish hens are sold frozen but they thaw quickly. The USA’s version of Cornish Hen is a cross between the Cornish and White Plymouth Tock chicken breeds. This type of broiler chicken is much smaller and younger than the regular chicken.
- If you don’t have a wire rack, you can sent them on top of the Onions, Celery and Thyme.
- Remove from oven and let rest for 10 minutes.
- The key to the tastiest BBQ flavor here lies in both the sauce and the technique of glazing the drumsticks.
- Add oil to remaining salt-herb mixture and stir until mixture is evenly coated with oil.
Place hens in a large roasting pan on top of a roasting rack. Drizzle each hen with Garlic infused Olive oil. With a marinade brush, or your hands, make sure each hen is completely covered with olive oil. Season with additional salt and pepper to taste, about 1/8 teaspoon per hen.
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To make a sauce for leftovers , I poured off the pot juices into a 4-c. I don’t recommend skipping the step of letting the Cornish hens marinate with the rub overnight. While you need to broil the Cornish hens for a few minutes before serving, for the most part, your oven is free to cook or bake other recipes. Begin by preparing the cornish hens, pat them completely dry and use the seasoning and rub it over them evenly. In fact, it would be delicious on the BBQ grill too.
Bake 20 to 30 minutes longer, basting with the glaze every 10 minutes. Remove from oven when internal temperature reaches 165° F. First, thaw the hen to room temperature.
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Place the hens in the roasting pan over the herbs and onions and drizzle the olive oil over the hens. Cornish hens are simply a particular breed of chicken. Sometimes referred to as Cornish game hens as well, this variety of chicken is much smaller than the standard chickens we usually see sold in grocery stores. They are typically 1 – 2 lbs each. The flavor isn’t much different than a regular chicken, either. They are an easy-to-serve variety of whole chicken that will allow each diner to have a full breast and leg with that delicious skin intact.
Allow the baked Cornish hen leftovers to come to room temperature. Store in airtight containers in the fridge for up to 3 days. Stuff the cavity with onions and celery. Allow the Cornish hens to cool briefly so you’re able to handle them, then add the chopped onions and celery into each cavity. I like to use a cast iron pan for the perfect skin. « I haven’t cooked it yet. I was looking for instructions to cook my stuffed game hen. These are easy to follow. »
Let the hen rest for 10 minutes then cut in half and place on serving plates. Heat the remaining glaze to a boil then pour over each half before serving. After baking for 20 minutes brush the hen with the apricot glaze.