Roasted Cornish Game Hens

Cornish Game Hens are a bit retro and perfect if you want a special main course for the holidays or other special occasions. The appeal is in the size – one hen is a generous serving for one person, and, sitting on the plate all roasted and delicious, they make for a pretty presentation. Although, with some side dishes, two people can easily share one bird.

I based this recipe on our recipe for roasting turkey, as well as some information on the Internet as to how long and at what temperature to cook it.

1. Preheat the oven to 400°F.

2. Clean the game hens and pat dry with paper towels.

3. Season cavity with salt and pepper. Loosen the skin of the game hens by sliding your fingers under the skin on the breast and thighs, being careful not to tear it. Mix some butter, 2 - 3 Tbsp. for two game hens, with fresh herbs such as thyme, sage, rosemary, marjoram and parsley (use the same herbs you use in your stuffing) and stuff under the skin of the game hens. This will keep the breast nice and moist.

4. Fill the cavity of each hen with some carrots, celery, and garlic, if desired, and rosemary. Lemons are also a good opton.

5. Tie the legs with kitchen twine and tuck the wings under the bird— this will prevent them from burning in the oven.

6. Place them in a baking dish or a roasting pan that is large enough so they aren’t touching. If you crowd them in the pan, they won’t roast evenly. Pour some chicken broth in the bottom of the dish or pan so the drippings do not burn, especially if you want to make gravy. Pour more in as the hens roast if necessary.

7. Place the hens in the oven and turn the oven temperature down to 350°F after 15 minutes. Roast the hens for 40 to 45 minutes longer or until an instant read thermometer registers 165°F in the thickest part.

8. If the game hens game with the liver, gizzards and neck and you are making gravy, simmer them in water to make a broth to add to the drippings.

8. Remove the pan from the oven and cover it with aluminum foil. Rest the hens for 10 minutes. You can carve them for serving or serve them whole. You can also slice them in half for serving,

9. If desired, make gravy with the drippings and the giblets broth, if they were available.