📝 About This Recipe
This elegant dish elevates the humble Cornish game hen into a centerpiece-worthy feast, blending the savory depth of roasted poultry with the jammy sweetness of warm, burst grapes. Inspired by the rustic flavors of the Mediterranean countryside, the hens are rubbed with a fragrant garlic-herb butter and finished with a tangy balsamic glaze. It is the perfect balance of sophisticated textures and comforting aromas, making it an ideal choice for an intimate dinner party or a celebratory Sunday roast.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (about 1.25 to 1.5 lbs each, giblets removed and patted dry)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Herbed Compound Butter
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 3 cloves Garlic (minced into a paste)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1 teaspoon Fresh Thyme (leaves only)
- 1 tablespoon Lemon Zest (from one large lemon)
The Grape Bed
- 3 cups Red Seedless Grapes (kept in small clusters on the stem)
- 4 pieces Shallots (peeled and halved lengthwise)
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Balsamic Honey Glaze
- 2 tablespoons Balsamic Vinegar (high quality)
- 1 tablespoon Honey (wildflower or clover)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Position the oven rack in the center to ensure even heat distribution.
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2
Prepare the hens by removing any giblets. Use paper towels to pat the skin thoroughly dry; moisture is the enemy of crispy skin.
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3
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and lemon zest. Mix until smooth and fragrant.
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4
Using your fingers, gently loosen the skin over the breast of each hen. Stuff about a tablespoon of the herb butter under the skin of each bird, spreading it evenly over the meat.
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5
Rub the remaining herb butter all over the outside of the hens. Season generously with kosher salt and black pepper, including the cavities.
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6
Tuck the wing tips behind the back and tie the legs together with kitchen twine (trussing) to help the hens cook evenly and maintain a beautiful shape.
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7
In a large roasting pan or a heavy 12-inch oven-proof skillet, toss the grape clusters and halved shallots with olive oil and a pinch of salt.
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8
Push the grapes to the perimeter and place the hens in the center of the pan. Pour the white wine into the bottom of the pan, avoiding the skin of the birds.
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9
Roast for 25 minutes. While roasting, whisk together the balsamic vinegar and honey in a small ramekin.
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10
Open the oven and quickly brush the hens with half of the balsamic-honey glaze. Continue roasting for another 20-25 minutes.
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11
The hens are done when an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
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12
Remove the pan from the oven. Brush the remaining glaze over the hens and let them rest in the pan for 10 minutes. This allows the juices to redistribute and the grapes to finish softening in the pan drippings.
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13
To serve, place the hens on a platter surrounded by the blistered grapes and shallots. Spoon the pan juices over the meat for an extra burst of flavor.
💡 Chef's Tips
For the crispiest skin, salt the hens and leave them uncovered in the fridge for 2-4 hours before cooking. If the grapes are very small, add them to the pan halfway through the cooking time so they don't over-caramelize. Ensure the butter is truly soft; cold butter will tear the delicate skin of the Cornish hen when you try to rub it underneath. You can substitute the white wine with chicken stock if you prefer an alcohol-free version, though the acidity of the wine cuts through the fat beautifully. Don't discard the pan drippings; they are liquid gold and make a fantastic natural jus for mashed potatoes or crusty bread.
🍽️ Serving Suggestions
Pair with a chilled glass of Viognier or a light-bodied Pinot Noir to complement the fruitiness of the grapes. Serve alongside a creamy goat cheese polenta or wild rice pilaf to soak up the sweet and savory pan juices. A simple arugula salad with a lemon vinaigrette provides a peppery crunch that balances the richness of the poultry. For a classic look, garnish the platter with fresh sprigs of rosemary and toasted walnut halves. Accompany with roasted root vegetables like carrots or parsnips for a complete autumnal feast.