Cast Iron Roasted Cornish Game Hens
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
2
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Calories
697 kcal
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Course
Main Course
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Cuisine
American
Cast Iron Roasted Cornish Game Hens
Description
This recipe begins by combining spices for a seasoned salt rub, which is applied to Cornish game hens after they are rinsed and dried. The drying step is critical to achieving crisp skin during roasting. Vegetables cut into chunks provide a bed to roast the hens on, and their surface is lightly oiled and sprinkled with remaining seasoning salt.
Roasting is done uncovered at 375°F in cast iron pans, ensuring even heat and rich cooking juices. The recipe advises basting around 50 minutes to enhance skin crispness and moisture. After roasting, a brief broil crisps the skin further, creating a contrasting texture to the tender meat. The birds are cooked until the thickest thigh meat reaches 165°F.
Served together with roasted vegetables, the hens offer a balanced plate with mildly spiced skin, juicy meat, and flavorful sides. The use of fresh herbs and classic spices creates a nuanced seasoning profile without overpowering the natural taste of the poultry.
The notes suggest that store-bought seasoning salt can substitute the blend and highlight the importance of drying the birds fully for the best skin texture.
Ingredients
For the seasoning salt:*
- ¼ teaspoon salt
- ½ teaspoon Hungarian paprika
- ¾ teaspoons garlic powder
- ¾ teaspoons onion powder
- ⅛ teaspoon thyme ground
- ⅛ teaspoon marjoram ground
For the Cornish game hens and vegetables:
- 2 cornish game hens fully thawed
- vegetable oil a little bit
- 1 onion peeled and cut into chunks, small
- 2 carrot cut into chunks
- 3 red potatoes cut into chunks
Instructions
For the seasoning salt:
- Add all ingredients to a bowl and stir until well combined. Set aside.
For the Cornish game hens and vegetables:
- Heat the oven to 375 degrees F.
- Rinse the Cornish game hens briefly with cold water, then pat them completely dry with paper towels.**
- Brush vegetable oil onto the birds, then rub seasoning salt on them. (Use about 1 teaspoon seasoning salt for each hen). Set aside for a moment.
- Place the vegetables into 1 large or 2 small cast iron pans. Drizzle a little bit of oil on the vegetables, then sprinkle them with the remaining seasoning salt (about ½ teaspoon).
- Set the hens on top of the vegetables.
- Transfer the pan(s) to the oven. Roast, uncovered, until the thickest part of the game hens' thigh meat registers at least 165 degrees F. (about 1 hour). About 50 minutes into the roasting time, baste the chicken skin with the drippings that are in the pan.
- Turn on the broiler and broil the hens for 3 to 5 minutes to really crisp up the skin. Watch very closely so the skin doesn't burn.
Notes
- Store-bought seasoning salt can be used as a substitute for the homemade blend if preferred.
- Thoroughly dry the hens before seasoning to ensure a crispy skin after roasting.
- Baste the hens about 50 minutes into roasting to keep skin moist and enhance browning.
- The roasting time is approximately one hour, checking for an internal thigh temperature of 165°F.
- A final broil step crisps the skin further for appealing texture.
User Reviews
Overall Rating
5
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