Herbed Cornish Game Hen

5 from 3 votes

These tender herbed Cornish game hens will become your favorite dinner party recipe! They’re smothered in herb butter and stuffed with only lemon and rosemary.

Prep Time20

Cook Time45

Resting Time15

Total Time1 20

Course: Main Course

Cuisine: International

Diet: Diabetic

Servings: hens

Calories: 1059kcal

Author: Genevieve Morrison

Equipment

1 mixing bowl
1 cutting board and knife
1 paper towel
1 bakers string - if you would like to truss (tie) the hen legs
1 10x15-inch baking Pyrex
1 meat thermometer

Ingredients

5 Cornish game hens
6 tbsp. salted butter - softened
2 lemons
2 tbsp. fresh rosemary - minced - and about 5 sprigs for stuffing
6 garlic cloves - minced
2 tbsp. thyme leaves
salt and pepper - a liberal sprinkle

Instructions

Preheat oven to 450 F. Mince 2 tbsp. fresh rosemary and 6 garlic cloves. Remove 2 tbsp. thyme leaves from stems. Stir herbs and garlic into 6 tbsp. very softened salted butter.
Slice 1- 2 lemons into wedges. You’ll use these to stuff the hens.
Place 5 Cornish game hens breast-up on a cutting board, and pat them dry with a paper towel. Stuff each with 1-2 lemon wedges and 1-2 small sprigs of rosemary.
Place the hens in a 10x15-inch baking Pyrex, breast-up, and rub the herb butter over every inch. You don’t have to get the bottom side, but really slather the entire tops and around the legs. Season with salt and pepper.
Roast them in the oven for 40-45 minutes until a meat thermometer reads 160 F. Remove and tent them with foil. They will continue to cook and reach 165 F. while tented. Once tented and rested for 15 minutes, remove their little strings and serve.

Notes

To make hens extra tender, tie the legs close to the body. Cut a foot of baker’s string, and tie one leg, leaving about 3 inches of string on one side.

Use the longer string to wrap around the other leg once or twice, draw it right next to the other, and tie the string tightly – and don’t worry, the string won’t burn while they roast.

To thaw hens quickly, place them in a bowl of cold water for 4-5 hours. Never thaw poultry at room temperature or they’ll become breeding grounds for bacteria.

To reheat, place them in a Pyrex, cover them with tin foil, and bake at 400 F. for 20 minutes. To crisp up the skin a little, remove the foil, and bake for 5 minutes more.

They will last nicely in a covered, refrigerated container for 3-4 days.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition