Individual Cornish hens roasted with fragrant rosemary and garlic make an elegant presentation. These personal-sized birds deliver all the flavor of a holiday roast with weeknight simplicity.
Recipe Details
Ingredients
- 4 birds (500g each) Cornish game hens, giblets removed
- 120g butter, softened
- 6 cloves garlic, minced
- 45ml fresh rosemary, chopped
- 2 whole lemons, halved
Instructions
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Preheat oven to 220°C (425°F). Pat 4 birds (500g each) Cornish game hens dry inside and out with paper towels. Season cavities and skin generously with salt and pepper.
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In a small bowl, mix 120g butter with 6 cloves garlic and 45ml fresh rosemary until well combined. Reserve 2 tablespoons for basting.
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Carefully loosen the skin over the breast and thighs. Spread herb butter under the skin, then rub remaining butter all over the outside of the birds.
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Place half a 2 whole lemons inside each bird's cavity. Tie legs together with kitchen twine and tuck wing tips under.
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Arrange hens breast-side up on a roasting pan. Roast for 45-50 minutes, basting once with reserved butter, until skin is golden and internal temperature reaches 74°C (165°F) at the thigh.
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Let rest for 10 minutes before serving. The temperature will rise to 77°C (170°F). Serve whole for an elegant presentation.
Tips
Buying Cornish Hens: Usually found frozen, thaw completely in the refrigerator for 24-48 hours. Fresh hens cook more evenly if available.
Crispy Skin: Starting with dry birds is crucial. For extra crispy skin, refrigerate uncovered for 2 hours before roasting.
Even Cooking: If hens vary in size, remove smaller ones when done and continue cooking larger ones. Use a meat thermometer for accuracy.
Presentation: Serve each person their own hen on individual plates. Garnish with fresh rosemary sprigs and lemon wedges.
Side Dishes: Pair with roasted root vegetables, wild rice pilaf, or garlic mashed potatoes. The pan drippings make excellent gravy.
Storage: Leftover meat can be removed from bones and refrigerated for 3 days. Use in salads, sandwiches, or soups.