📝 About This Recipe
The Cornish Game Hen is the epitome of elegant dining, offering a succulent, tender texture that larger chickens often lack. This recipe elevates the delicate poultry with a fragrant compound butter infused with woodsy thyme and pungent roasted garlic, creating a skin that is shatteringly crisp and beautifully bronzed. It is a sophisticated centerpiece that feels like a celebration on a plate, perfect for intimate dinner parties or a refined Sunday roast.
🥗 Ingredients
The Hens
- 2 pieces Cornish Game Hens (approx. 1.25 to 1.5 lbs each, thawed and patted very dry)
- 2 teaspoons Kosher Salt (more or less to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Aromatic Garlic-Thyme Butter
- 6 tablespoons Unsalted Butter (softened to room temperature)
- 1 tablespoon Fresh Thyme (leaves stripped and finely minced)
- 4 cloves Garlic (pressed or grated into a paste)
- 1 Lemon (zested)
- 1/2 teaspoon Smoked Paprika (for color and a hint of depth)
Roasting Bed and Pan Sauce
- 1 large Yellow Onion (cut into 1-inch thick rounds)
- 1 Garlic Head (halved crosswise)
- 6 sprigs Fresh Thyme Sprigs (whole)
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/2 cup Chicken Stock (low sodium)
- 1 tablespoon Extra Virgin Olive Oil
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position the oven rack in the lower-middle position to ensure even heat distribution around the birds.
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2
Prepare the compound butter: In a small bowl, combine the softened butter, minced thyme, garlic paste, lemon zest, smoked paprika, half a teaspoon of salt, and a pinch of pepper. Mash with a fork until smooth and uniform.
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3
Remove the hens from their packaging. Remove any giblets from the cavity. Pat the skin extremely dry with paper towels; moisture is the enemy of crispy skin.
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4
Using your fingers, gently loosen the skin over the breast and thighs of each hen, being careful not to tear it. Spoon about one-third of the herb butter under the skin of each bird, spreading it evenly over the meat.
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5
Rub the remaining butter all over the outside of the skin. Generously season the exterior and the cavities with the remaining salt and pepper.
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6
Tuck the wing tips behind the back and tie the legs together with kitchen twine (trussing). This ensures the bird cooks evenly and maintains a beautiful shape.
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7
In a heavy-bottomed roasting pan or a large cast-iron skillet, arrange the onion slices, the halved garlic head (cut side down), and the thyme sprigs to create a 'rack' for the hens.
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8
Place the hens on top of the aromatics. Drizzle the onions with a touch of olive oil and pour the white wine and chicken stock into the bottom of the pan (avoiding the skin of the hens).
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9
Roast in the oven for 45-55 minutes. Every 20 minutes, bast the hens with the pan juices using a spoon or brush.
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10
The hens are done when an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C) and the juices run clear.
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11
Carefully remove the hens from the pan and transfer them to a warm platter. Tent loosely with foil and let them rest for at least 10-15 minutes. This allows the juices to redistribute.
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12
While the meat rests, strain the pan drippings into a small saucepan. Simmer over medium-high heat for 5 minutes until slightly reduced. Skim off excess fat if necessary.
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13
Carve the hens in half lengthwise through the breastbone and backbone for easier serving, or serve whole for a dramatic presentation. Drizzle with the reduced pan jus.
💡 Chef's Tips
For the crispest skin, leave the hens uncovered in the refrigerator for 2-4 hours before cooking to air-dry the skin. Always use room temperature butter for the compound butter; cold butter will clump and won't spread under the skin easily. If the skin is browning too quickly before the meat is cooked, tent the top of the hens with a small piece of foil. Don't skip the resting period! Cutting into the bird too soon will cause all the delicious juices to run out, leaving the meat dry. If you don't have white wine, you can substitute with extra chicken stock and a tablespoon of lemon juice for acidity.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chardonnay or a light Pinot Noir to complement the buttery herbs. Serve alongside wild rice pilaf with toasted almonds and dried cranberries. Roasted root vegetables like honey-glazed carrots or parsnips make an excellent earthy accompaniment. A simple arugula salad with a lemon vinaigrette provides a bright contrast to the rich poultry. Garlic mashed potatoes are perfect for soaking up the extra pan jus.