Cornish Game Hens

How to Make Cornish Game Hens

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan). Pat the hens dry inside and out with kitchen paper, which is the secret to crisp skin.

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2. Mash the soft butter with the garlic, chopped thyme, rosemary, lemon zest and half the salt and pepper.

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3. Loosen the skin over each breast with your fingers and push about a tablespoon of the herb butter under it, smoothing it evenly. Rub the outsides with the olive oil and the remaining salt and pepper.

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4. Put a lemon quarter and a thyme sprig in each cavity and tie the legs together with kitchen string.

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5. Scatter the onion wedges over the base of a large roasting tin and set the hens on top, breast side up and not touching.

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6. Roast for 45 to 55 minutes, until the skin is deep golden, the juices run clear when a thigh is pierced and a thermometer in the thickest part of the thigh reads 74°C.

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7. Transfer the hens to a warm plate, cover loosely with foil and rest for 10 minutes.

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8. Meanwhile, place the tin over medium heat, add the wine and stir, scraping up the browned bits. Add the stock, boil for 5 minutes until reduced by half, strain into a small pan and whisk in the cold butter. Season to taste and serve alongside the hens.

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Tips for Making Cornish Game Hens

• Dry the skin thoroughly, and if you have time, leave the hens uncovered in the fridge for an hour beforehand. The drier the skin, the crisper it roasts.
• Check the thigh rather than the breast. The breast is done before the legs, so the thigh reading tells you the whole bird is safe.
• Leave space around each bird in the tin. Crowded hens steam each other and the skin stays pale.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

What to Serve with Cornish Game Hens

• Roast potatoes
• Green beans with almonds
• Wild rice pilaf

Storing & Reheating Cornish Game Hens

Best served hot from the oven. Leftover meat keeps in the fridge for up to 3 days and is good cold in salads and sandwiches. Reheat gently in a covered dish with a splash of stock to prevent drying.

Cornish Game Hens FAQ: Common Questions

Cornish Game Hens Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.