Roasted Cornish Game Hen
Preparing Roasted Cornish Game Hen is easy. The only thing to consider before you do it is that start to finish is about an hour. You can find them in the frozen poultry section packaged in pairs. When we are unpacking the groceries we put one hen in the fridge and one in the freezer. You will get 2 servings per bird. It’s just Gammy and I so one is enough. The next day it’s thawed and ready for the prep.
Set the oven at 400F. Rinse the bird real thoroughly under cold running water. If you run into a piece of fat or two while you are rinsing out the bird just yank it off and put it in the dish that you are going to roast the hen in.
Drizzle some olive oil in a casserole dish just big enough to handle the bird (or birds). Salt and pepper the little birdie. Put 2 lemon wedges and 2-3 garlic cloves in the chute. Just smash and peel the garlic. You don’t need to chop it. And a splash of white wine. Stitch her up tight with toothpicks, front and back. Put it in the oven.
Figure on about 45 minutes maybe a little longer. The breast will read 180f on a meat thermometer when the area around where the thigh attaches to the body is still not done. What will work for you is to pry the thigh away from the body and look down in there If there is any red or even pink it needs a little more time. Ten minutes more and you try the other side. It should be ready.
Take it out and let it sit for a few minutes then slice it in halve. Both sides of the back bone first then turn it over and split the breast bone. While it’s sitting put the dish that you roasted the bird in on a burner at medium. Add the garlic and lemon from the bird and a splash of white (or red) wine and a thin pad of butter. When it starts to simmer if it is not thick enough for you Whisk a little corn starch and cold water together and whisk that mixture into the gravy to thicken it. Add the cornstarch mixture just a little bit at a time until it is how you like it.
Spoon some of the gravy on the pieces of Roasted Cornish Game Hen when you serve it. It’s a real good dish and worth the little wait.
You will also like Cornish game hen Mexican Style
Roasted Cornish Game Hen with Lemon and Garlic
Ingredients
- 1 cornish game hen
- salt and pepper
- 1/2 tbsp olive oil
- 1/2 lemon
- 2-3 cloves garlic
- 1/3 cup white wine
Instructions
- Set the oven at 400F. Rinse the bird real thoroughly under cold running water. If you run into a piece of fat or two while you are rinsing out the bird just yank it off and put it in the dish that you are going to roast the hen in.
- Drizzle some olive oil in a casserole dish just big enough to handle the bird or birds. Salt and pepper the little darling. Put 2 quarters of a lemon and 2-3 garlic cloves in the chute. Just smash and peel the garlic. You don't need to chop it. Put about 2 tbsp. white wine in also. Stitch her up tight with toothpicks, front and back. Put it in the oven. Figure on about 45 minutes maybe a little longer. The breast will read 180 when the area around where the thigh attaches to the body is not done. What work will work for you is to pry the thigh away from the body and look down in there If there is any red or even pink it needs a little more time. Ten minutes more and you try the other side. It should be ready.
- Let it sit for a few minutes then slice it in half. Both sides of the back bone first then turn it over and split the breast bone. While it's sitting put the dish that you roasted the bird in on a burner at medium. Add the garlic and lemon from the bird and a splash of white (or red) wine and a thin pad of butter. When it starts to simmer if it is not thick enough for you a little corn starch whisked together with some cold water then whisked into the gravy will thicken it. Add the cornstarch mixture just a little bit at a time until it is how you like it.
- Spoon some of the gravy on the pieces of hen when you serve it. It's a real good dish and worth the little wait.
