(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

Chicken, Turkey, Duck, etcCORNISH HEN RECIPES >  Roasted Cornish Game Hens


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.


See also: Article on Cornwall


    • 4 garlic cloves, roughly chopped
    • Rosemary, chopped, as needed
    • Thyme, chopped as needed
    • 1 medium onion, chopped
    • Olive oil as needed
    • Juice of half a lemon
    • Salt & pepper to taste
    • 2 Cornish hens
    • 4 oz white wine
    • 4 oz chicken stock
    • 2 bay leaves
    • 1 tablespoon butter


   Preheat the oven to 350. Divide the garlic, rosemary and thyme in half.  Mix the onion with half of the garlic, rosemary, and thyme. Add some olive oil, the lemon juice, salt and pepper. Save the other half of the garlic, rosemary and thyme for the sauce. Brush the inside and outside of the hens with olive oil and sprinkle with salt and pepper. Fill the cavity of each hen with half of the onion mixture. Press it in with a fork or spoon. Trussing is not necessary.

   Roast the hens until the dark meat registers 175 degrees on a meat thermometer. This will take about 45 minutes but ovens and hens vary so use a thermometer. When done remove the hens from the roasting pan and cover with foil to keep warm. Place the roasting pan on the stove and deglaze the pan on high heat with the wine, scraping the browned bits off the bottom of the pan. Add the stock, the remainder of the garlic, rosemary and thyme, the bay leaves, salt and pepper. Cook on high heat until reduced by at least half. Finish the sauce with butter and strain.


  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages