The 10 BEST Cornish Hen Recipes (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.

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.

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!

Remove giblet bag from cavity and reserve for making sauces, etc. Heavily brining or marinating product is unnecessary as Cornish birds are small and meat is quite succulent.

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.

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.

Microwave power convection at 400° F: Took 50 minutes, with results similar to those of regular convection. Microwave combi-convection setting at 400° F: Took 40 minutes; the exterior was browned, and the meat was somewhat juicy, but the legs were a bit dry.

The current official definition of a Cornish hen is as follows: A “Rock Cornish game hen” or “Cornish game hen” is a young, immature chicken (less than 5 weeks of age), of either sex, with a ready-to-cook carcass weight of not more than 2 pounds.

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.”

Cornish hens, also known as Cornish game hens, cross between a Cornish and white rock chicken. They are younger chickens, usually 4 to 6 weeks old, and weigh around 1 to 2 ½ pounds. They are small enough to feed 1 person after all the meat is carved from the bones.

Is Cornish hen healthier than regular chicken? ›

Nutrition. Cornish hens' adolescence also contributes to a lower fat content. Since they are comprised of primarily white meat, Cornish hens are very lean and rich in niacin, which can help lower cholesterol and boost brain function.

Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen.

If your chicken is slimy, has a foul smell, or has changed to a yellow, green, or gray color, these are signs that your chicken has gone bad. Toss any chicken that's past its use-by date, has been in the fridge for more than 2 days raw or 4 day cooked, or has been in the temperature danger zone for over 2 hours.

Your leftover roasted Cornish hens will last 3-4 days in the fridge or 1-3 months in the freezer. It reheats very well in the microwave. You can also keep some of the pan drippings and reheat the chicken in a skillet with the drippings to prevent it from drying out.

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. Cornish hens are done when they reach an internal temperature of 165°F in the thickest part of the thigh and their juices run clear.

With kitchen shears or a knife, cut along either side of each hen's backbone and remove. Press the hens flat, skin-side down. Cut each in half down the middle of the breast bone.