📝 About This Recipe
Experience the elegance of a formal poultry dinner in half the time with these succulent Cornish Game Hens. By utilizing the rapid circulation of the air fryer, we achieve an impossibly shattered-glass skin while maintaining a buttery, tender interior infused with garlic and fresh herbs. This dish transforms a humble bird into a gourmet centerpiece, perfect for intimate date nights or an elevated Sunday roast.
🥗 Ingredients
The Birds
- 2 pieces Cornish Game Hens (approx. 1.25 lbs each, completely thawed and patted dry)
- 2 tablespoons Olive Oil (high quality extra virgin)
Compound Herb Rub
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves stripped from stem)
- 1 teaspoon Lemon Zest (from half a lemon)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1.5 teaspoons Kosher Salt (more for cavity seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics for Cavity
- 1/2 Lemon (cut into small wedges)
- 2 sprigs Fresh Sage
- 1 Shallot (peeled and halved)
👨🍳 Instructions
-
1
Remove the hens from their packaging and discard any giblets. Use paper towels to pat the skin extremely dry; moisture is the enemy of crispiness.
-
2
In a small mixing bowl, combine the softened butter, minced garlic, rosemary, thyme, lemon zest, smoked paprika, salt, and pepper. Mash with a fork until a smooth compound butter forms.
-
3
Season the internal cavities of the hens generously with a pinch of salt and pepper. Stuff each bird with the lemon wedges, shallot halves, and sage sprigs.
-
4
Carefully loosen the skin over the breast of each hen using your fingers. Slide about one tablespoon of the herb butter under the skin of each bird, spreading it evenly over the breast meat.
-
5
Rub the remaining herb butter and the olive oil all over the exterior of the hens, ensuring every nook and cranny is coated.
-
6
Tie the legs together with kitchen twine (trussing) to ensure even cooking and a beautiful presentation.
-
7
Preheat your air fryer to 350°F (175°C) for 5 minutes.
-
8
Place the hens in the air fryer basket, breast-side down. This allows the juices to flow into the breast meat first, keeping it moist.
-
9
Air fry at 350°F for 15 minutes.
-
10
Carefully flip the hens over so they are now breast-side up. This is the crucial step for achieving that golden-brown, 'photo-ready' skin.
-
11
Increase the temperature to 380°F (195°C) and air fry for another 10-15 minutes.
-
12
Check for doneness using an instant-read thermometer. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh without touching the bone.
-
13
Remove the hens from the air fryer and transfer them to a carving board or warm plate.
-
14
Let the birds rest for at least 10 minutes before serving. This allows the juices to redistribute, ensuring the meat stays tender when cut.
💡 Chef's Tips
Always pat the skin dry with paper towels before seasoning to ensure maximum crunch. If your hens are browning too quickly, lower the temperature by 15 degrees and extend the time. Trussing the legs isn't just for looks; it prevents the wingtips and legs from burning in the high-velocity air. For an extra flavor boost, let the buttered hens sit in the fridge uncovered for 1 hour before cooking to 'air-dry' the skin further. Swap the rosemary for tarragon if you prefer a more French-inspired, anise-like flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light-bodied Pinot Noir. Serve alongside a wild rice pilaf with toasted almonds and dried cranberries. Accompanied by honey-glazed roasted carrots or air-fried asparagus spears. A side of garlic mashed potatoes is perfect for soaking up any runaway juices. Garnish with fresh pomegranate seeds for a pop of color and acidity.