Cornish Hens with Lemon and Herbs Recipe

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Remove hens, rinse thoroughly, and pat dry; prick skin all over breast and legs with point of a paring knife. Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create cooking games online her own delicious take on modern family fare.

  • Brush hens with apple glaze and bake until a thermometer reads 170 degrees, about 25 to 35 minutes longer, basting with pan juices occasionally .
  • An instant-read thermometer inserted near the bone should read 165 degrees F .
  • Pat the excess moisture and salt off before adding the dry rub.

Stir while cooking until lightly browned. It is not necessary to cover Cornish hens when cooking them. However, you can if you would like to keep the breasts from drying out. Cornish hens are typically eaten as a holiday meal, but they can be enjoyed any time of year. Some people prefer to eat Cornish hens because they are smaller and easier to cook than a whole turkey.

French Fry Seasoning

Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back of breasts. I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you.

To make the hens easier to handle, pat them dry using a paper towel. Then, take a pair of kitchen shears or a sharp knife and cut through each hen’s breast. Flip the hens over and cut along the backbones so you can remove them.

Take Your Grilling Anywhere

Fresh herbs — any mix of your favorite herbs will work. I use thyme, sage and parsley on the birds, and roast them on a bed of rosemary. Drizzle with olive oil and bake in a preheated oven for 30 minutes.

Substituted fresh thyme and dried tarragon. So delicious, moist, and flavorful. I have made this same recipe from your site several times. It is so easy and delicious as well.

If desired, drizzle a little olive oil on the potatoes; it will help them to brown. Season birds and vegetables with a little salt and pepper. Stuffed poultry takes longer to fully roast. If you see that the skin is getting too brown during the extended roasting, simply place a sheet of aluminum foil loosely over the top of the hens. The foil will reflect the heat from burning the skin while allowing the meat to continue to roast. Sprinkle the cavity of each hen with salt and pepper; add one onion quarter and one thyme sprig to the cavity of each hen.

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