If it’s only you this holiday season or just a couple of people at your table, even the smallest turkey may be too much. If you have a small party or just want to mix things up a bit, serving Herb-Roasted Cornish Game Hen is a simple yet elegant alternative to a giant turkey. The herb-butter give these little birds a bright and herbaceous taste while keeping the meat moist and flavorful. In fact, within just a few minutes of putting these hens in the oven, a wonderfully savory smell will delight both you and your guests. Likewise, they are incredibly quick and easy to make – a great holiday meal can’t get much better than that!
Remove the Giblets and Pat the Hens Dry:
Combine the Rosemary, Thyme, Parsley, Garlic, Lemon, Butter, Salt, and Pepper in a Food Processor:
Combine the Ingredients to Create an Herb-Butter:
Place the Herb-Butter Under the Skin of the Hens:
Smooth the Remaining Butter Over the Birds:
Tie Up the Hens Legs and Tail:
Tie the Wings to the Hens Body:
Place the Hens on a Baking Sheet and Roast in the Oven:
Serve the Cornish Game Hens Whole:
- 2 Cornish Game Hens
- 2 sprigs fresh rosemary, stems removed
- 4 sprigs fresh thyme, stems removed
- 1/4 cup fresh parsley
- 4 cloves garlic
- 1 lemon, juiced
- 4 Tbs butter, softened
- salt and freshly ground black pepper
- Preheat the oven to 400 degrees F.
- Remove the giblets and pat the hens dry.
- In a food processor, combine the herbs, garlic, lemon, butter, and salt and pepper to taste. Blend until fully incorporated.
- Using your fingers, carefully separate the skin from the breasts. Place a tablespoon of the herb-butter mixture over the breasts and rub to spread.
- Using kitchen twine, tie up the hens legs and tail; then tie the wings to the body. Rub the remaining herb-butter mixture over the birds.
- Place the hens on a baking sheet, breast side up, and cook for 50 minutes or until the internal temperature reaches 165 degrees F.
- Transfer the hens to a platter and tent with aluminum foil for 15 minutes before serving.
- Serve the Cornish Game Hens whole.