Cornish Game Hens

prep 15 min, cook 1 hour
× 4
Lovely little single-serving birds allow everyone at the table to get as much of whatever part of the bird they like most! This recipe turns out very daintily seasons birds which will make you wish you'd prepared a few extras.


  • 4
    cornish game hens
  • 8 slices
  • 4 sprigs
  • 4 sprigs
  • 8 cloves
  • 1
    lemon (quartered)
Preheat the oven to 450°F. Pat the hens dry and use your index finger to loosen the skin on the top of the hen and slip a pat of butter under each side. Add a few leaves of rosemary and thyme. Put a quarter of a lemon inside the cavity along with a few cloves of garlic and a sprig of rosemary and thyme. Truss the legs and wings.


  • 2 tbsp
    olive oil
  • salt & pepper
Rub the hens all over with oil, and sprinkle with salt and pepper. Place the hens in a roasting pan rack lined with foil as far apart as possible. Roast for 25 min.


  • ½ cup
    dry white wine
  • ½ cup
    chicken broth
Combine wine and chicken broth in a bowl. Baste the hens with the mixture thoroughly. Reduce the temperature to 325°F and continue to roast, basting every 5-10 minutes, for 30 min longer or until the thickest part reaches 165°F and the juices run clear.


    Remove the hens from the roasting pan and pour out any remaining juices into the pan. Transfer the hens to a warm platter, removing the string, and tent to keep warm.


      Pour the remaining juice into saucepan and boil until reduced to a thin sauce-like consistency. To serve, garnish with a wedge of lemon, a sprig of rosemary, and a drizzle of the sauce.
      Kimberly Killebrew,