Cornish Game Hens with Garlic and Thyme are quick and easy to prepare. I also find that these small chickens have more flavor and roast in a fraction of the time than a normal size chicken. You can buy them in any grocery store frozen or at some markets fresh from the butcher’s case. Often Cornish game hens, considered to be festive, are served at weddings or family holidays. But no matter what time of year, your guests will enjoy having a half or whole little chicken all to themselves!
Preheat oven to 450 degrees F. In the cavities of the game hens, place 2 garlic cloves with one or two wedges of lemon (depending on size) and some onion. In the bottom of a casserole dish, coat bottom with olive oil. Then generously place onion, lemon and remaining garlic in one layer. Rub the hens with olive oil and place on the bed of onions. Generously season with salt, pepper and thyme (sage or tarragon can be used). Tuck the wings under the bird and string the legs together. Roast for 25 minutes and remove from oven.
Reduce oven temperature to 350 degrees F. In a mixing bowl, combine another 2 tablespoons olive oil with the wine and chicken stock. Pour over hens and place back in the oven for about 25 minutes longer basting every 10 minutes until the breast meat reaches an internal temperature of 175 degrees F.
When the hens are done, remove from the casserole onto a serving dish and tent with aluminum foil. At this stage you can deglaze the pan over high heat using the juices as a reduced sauce. On a side note, if asparagus is in season, I like to serve the hens with asparagus and a simple homemade hollandaise sauce (blended lemon, melted butter and egg yolks). Serving size is one half to one full game hen per person. This recipe serves 2-4 people.
Ingredients
Directions
Preheat oven to 450 degrees F. In the cavities of the game hens, place 2 garlic cloves with one or two wedges of lemon (depending on size) and some onion. In the bottom of a casserole dish, coat bottom with olive oil. Then generously place onion, lemon and remaining garlic in one layer. Rub the hens with olive oil and place on the bed of onions. Generously season with salt, pepper and thyme (sage or tarragon can be used). Tuck the wings under the bird and string the legs together. Roast for 25 minutes and remove from oven.
Reduce oven temperature to 350 degrees F. In a mixing bowl, combine another 2 tablespoons olive oil with the wine and chicken stock. Pour over hens and place back in the oven for about 25 minutes longer basting every 10 minutes until the breast meat reaches an internal temperature of 175 degrees F.
When the hens are done, remove from the casserole onto a serving dish and tent with aluminum foil. At this stage you can deglaze the pan over high heat using the juices as a reduced sauce. On a side note, if asparagus is in season, I like to serve the hens with asparagus and a simple homemade hollandaise sauce (blended lemon, melted butter and egg yolks). Serving size is one half to one full game hen per person. This recipe serves 2-4 people.