📝 About This Recipe
These petite, succulent birds are the epitome of elegant home cooking, offering a delicate flavor that is far more sophisticated than standard chicken. Our recipe features a luscious glaze of wildflower honey, stone-ground mustard, and aromatic rosemary, which caramelizes into a stunning mahogany crust in the oven. Perfectly portioned for individual servings, these hens are a celebratory centerpiece that promises juicy meat and a sweet-savory finish that will linger on the palate.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (approx. 1.25 to 1.5 lbs each, thawed completely)
- 2 teaspoons Kosher Salt (to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Aromatics
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 Lemon (halved; one half sliced into rounds, the other for juice)
- 1/2 Yellow Onion (cut into small wedges)
The Honey Glaze
- 1/3 cup Wildflower Honey (high quality for best flavor)
- 1 tablespoon Stone-ground Mustard (or Dijon mustard)
- 1 tablespoon Apple Cider Vinegar (to balance the sweetness)
- 1/2 teaspoon Smoked Paprika (for color and a hint of depth)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven for even heat distribution.
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2
Remove the hens from their packaging. Remove any giblets from the cavities, rinse the birds under cold water, and pat them extremely dry with paper towels. Dry skin is the secret to a crispy finish.
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3
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and a pinch of salt and pepper. Mix until a smooth herb butter forms.
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4
Gently loosen the skin over the breast of each hen with your fingers. Stuff about 1 tablespoon of the herb butter under the skin of each bird, spreading it evenly over the breast meat.
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5
Season the inside of the cavities with salt and pepper. Stuff each cavity with a lemon round and a few onion wedges.
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6
Tie the legs together with kitchen twine (trussing) and tuck the wing tips under the body to ensure even cooking and a beautiful presentation.
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7
Rub the remaining herb butter over the outside of the hens and season generously with salt and pepper. Place the hens in a roasting pan or a large oven-proof skillet.
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8
Roast the hens in the preheated oven for 25 minutes. This high initial heat helps sear the skin.
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9
While the hens are roasting, whisk together the honey, mustard, apple cider vinegar, and smoked paprika in a small saucepan over low heat until well combined and slightly fluid.
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10
After the initial 25 minutes, reduce the oven temperature to 375°F (190°C). Generously brush the hens with about half of the honey glaze.
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11
Continue roasting for another 20-25 minutes. Brush with the remaining glaze every 10 minutes until the skin is deep golden brown and a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
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12
Remove the hens from the oven and transfer them to a warm platter. Tent loosely with foil and let them rest for 10 minutes before serving. This allows the juices to redistribute, ensuring the meat stays moist.
💡 Chef's Tips
Always pat the hens dry before seasoning; moisture on the skin will steam the bird rather than roast it. If the honey glaze begins to brown too quickly or look like it might burn, loosely cover the birds with foil for the final 10 minutes. For the best flavor, use fresh rosemary rather than dried; the oils in fresh herbs stand up better to the honey's sweetness. Don't skip the resting period! Cutting into the hen too soon will cause all those delicious juices to run out onto the plate. If you don't have kitchen twine, you can make small slits in the skin near the cavity and tuck the legs through them.
🍽️ Serving Suggestions
Pair with a side of wild rice pilaf mixed with toasted pecans and dried cranberries. Serve alongside roasted root vegetables like glazed carrots or parsnips to complement the honey notes. A crisp, chilled Glass of Chardonnay or a light Pinot Noir provides the perfect acidity to cut through the glaze. Finish the plate with a sprig of fresh rosemary and a lemon wedge for a bright, professional look. A simple arugula salad with a light lemon vinaigrette balances the richness of the poultry.