📝 About This Recipe
Elevate the humble game hen with this sophisticated fusion of Japanese flavors and classic French roasting techniques. The deep, salty complexity of red miso paste creates a lacquered, mahogany skin that contrasts beautifully with the succulent, tender meat of the Cornish hen. This dish offers a perfect balance of sweet, savory, and aromatic notes, making it an impressive centerpiece for an intimate dinner party or a refined weeknight meal.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (roughly 1.25 lbs each, giblets removed and patted very dry)
- 1 teaspoon Kosher Salt (use less if your miso is exceptionally salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
Miso Glaze
- 3 tablespoons Red Miso Paste (Aka miso, for a deeper flavor)
- 2 tablespoons Unsalted Butter (softened to room temperature)
- 2 tablespoons Honey (clover or wildflower work best)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 tablespoon Fresh Ginger (finely grated or microplaned)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Toasted Sesame Oil (for aromatic depth)
Aromatics & Roasting Base
- 4 stalks Scallions (cut into 2-inch lengths)
- 1 Lemon (cut into quarters)
- 1 tablespoon Rice Vinegar (to deglaze the pan)
Garnish
- 1 teaspoon Toasted Sesame Seeds (white or black)
- 1 handful Fresh Cilantro (roughly chopped)
- 1/2 Red Chili (thinly sliced, optional for heat)
👨🍳 Instructions
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1
Remove the Cornish hens from the refrigerator 30 minutes before cooking to take the chill off. Pat them thoroughly dry with paper towels, inside and out. Moisture is the enemy of crispy skin!
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2
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven.
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3
In a small mixing bowl, whisk together the red miso paste, softened butter, honey, mirin, grated ginger, minced garlic, and toasted sesame oil until a smooth, uniform paste forms.
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4
Season the cavities of the hens with a pinch of salt and pepper. Tuck two pieces of scallion and one lemon wedge into the cavity of each bird.
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5
Using your fingers, gently loosen the skin over the breast of each hen. Carefully spread about 1 teaspoon of the miso butter under the skin of each breast.
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6
Truss the hens by tying the legs together with kitchen twine and tucking the wing tips under the body. This ensures even cooking and a beautiful presentation.
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7
Brush the remaining miso glaze generously over the exterior of the hens, coating every surface. Place the hens in a lightly oiled roasting pan or a large oven-proof cast-iron skillet.
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8
Roast the hens for 20 minutes. If the glaze begins to darken too quickly due to the sugar content, tent the birds loosely with aluminum foil.
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9
After 20 minutes, baste the hens with the juices and melted glaze from the bottom of the pan. Continue roasting for another 20-25 minutes.
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10
The hens are done when an instant-read thermometer inserted into the thickest part of the thigh (without hitting bone) registers 165°F (74°C) and the juices run clear.
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11
Remove the hens from the oven and transfer them to a warm platter. Let them rest for at least 10 minutes before carving; this allows the juices to redistribute.
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12
While the hens rest, add the rice vinegar to the roasting pan and scrape up any browned bits (fond) to create a quick pan sauce. Drizzle this over the birds just before serving.
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13
Garnish with toasted sesame seeds, fresh cilantro, and sliced red chilies for a pop of color and heat.
💡 Chef's Tips
If you cannot find red miso, white miso (Shiro miso) works well but will be milder and sweeter. Always pat the skin dry before applying the glaze to ensure it adheres and crisps properly. Do not skip the resting period; cutting into the bird too soon will result in dry meat. If the glaze is burning, add a splash of water or chicken stock to the bottom of the pan to create steam and lower the direct heat. For an extra-crispy skin, you can spatchcock (butterfly) the hens to increase the surface area exposed to the heat.
🍽️ Serving Suggestions
Serve alongside steamed jasmine rice or coconut rice to soak up the miso drippings. Pair with charred bok choy or honey-glazed roasted carrots. A crisp, dry Riesling or a Japanese lager complements the salty-sweet profile perfectly. For a lighter option, serve atop a bed of chilled soba noodle salad with a ginger-soy dressing.