Sprinkle veggies with more salt and freshly ground black pepper. Rub the outside of Cornish hens with more butter . Ever wondered how to cook cornish hens?
- Lay the cavity upside down on a paper towel to drain out all the excess water.
- I usually make the basic recipe and bake with sliced potatoes, onions and carrots in the pan.
- Remove and brush with any remaining glaze if desired.
The hen will continue to cook while it’s resting, so pull it out of the oven before it reaches your desired doneness. Top the chicken with some lemon slices and place it in a 400° preheated oven. Turn on the convection feature and cook for minutes or until the thick part of the chicken thigh is 180°.
Test the temperature, then continue to reheat in 30-second increments until warmed through. For moist, juicy meat, cook the hens to temperature instead of relying solely on cook time. Use an instant-read thermometer for accurate temperature readings. Instead of heating the brine , simply stir the salt into the water until dissolved.
Make the Cornish Hen Chef Games – Play Free Cooking and Baking Games Marinade:
Stuff each Cornish hen with the prepared stuffing. Always check the expiration date on the package to ensure freshness. Cornish hens are typically only found at specialty butcher shops or very large grocery stores. In more practical terms, a Cornish hen is a chicken that is small enough to be eaten in one sitting, by one person. Cornish hen is a British chicken breed produced in the US from a cross of theWhite Plymouth Rockand the Cornish chicken. Fresh Garlic Cloves- Please do not use the jarred stuff which often tastes sweet instead of garlicky.
Rub the insides of Cornish hens with salt and pepper. Stuff the insides with minced garlic. Did you measure your salt or did you guess? If it was bland, it sounds like not enough salt was used.
Holiday Recipes
Aromatics – Yellow onion, carrots, lemon, and fresh rosemary sprigs. The aromatics serve two purposes – they raise the hens off the bottom of the baking dish while they roast and add great flavor to the pan juices. I used fresh rosemary and thyme for these hens, but you can use any herb of your choice. Peel four whole cloves of garlic and cut a lemon in quarters. This is important for getting nicely browned, crispy skin.
They are so simple, yet taste so GOOD. Use a simple poultry spice mix like this one from McCormick. I am going to brine my hen tonight and will roast it tomorrow.