Herb Roasted Cornish Hens
User Reviews
5
Herb Roasted Cornish Hens
Description
Herb Roasted Cornish Hens are first brined for up to four hours in a prepared turkey brine to enhance juiciness and flavor. Meanwhile, clarified butter is infused with a blend of herbs including rosemary, thyme, oregano, and sage, with poultry seasoning, to create a fragrant basting liquid. Separately, a room-temperature herb butter mix is prepared to be placed under the skin of each hen to infuse the meat directly with herb flavor and richness.
The hens are roasted with quartered apples and garlic heads, which release sweetness and mellow aromatics as they cook alongside the poultry. The combination of brining, herb butter beneath the skin, and herb-infused clarified butter results in juicy, flavorful Cornish hens with a savory herbal aroma and tender meat.
The use of specific herb blends and The Spice Hunter brand seasonings is highlighted, emphasizing the flavor profile's consistency. This method suits occasions where individual hens are desired, providing elegant presentation and flavorful results.
Ingredients
- 4 cornish hens thawed if frozen
- turkey brine The Spice Hunter Original
- 2 tsp poultry seasoning The Spice Hunter brand
- 1 apple quartered, medium
- 2 garlic cut horizontally, heads
Clarified Butter
- 2 sticks 16 tbsp unsalted butter
- 2 tsp each of:
- rosemary The Spice Hunter
- thyme The Spice Hunter
- oregano The Spice Hunter
- 1 tsp sage The Spice Hunter Dalmatian Rubbed
- 1 tbsp poultry seasoning The Spice Hunter brand
Herb Butter Mix for Under Skin
- 2 sticks 16 tbsp unsalted butter, room temperature
- 1 tsp each of:
- thyme The Spice Hunter
- oregano The Spice Hunter
- sage The Spice Hunter Dalmatian Rubbed
- poultry seasoning The Spice Hunter brand
Instructions
- Brine
- Create brine by following directions on the bag and letting the mixture cool before adding in your Cornish hens. The Spice Hunter has a bag that comes with the brine but brining in large bowls is an option. Brine for no more than 4 hours.
- Creating Butter Mixes
- While the hens are brining, create the clarified butter by melting the two sticks (16 tbsp) of unsalted butter over medium-low heat with all the herbs in a medium-sized saucepan. It will begin steaming (releasing the water) and foam will come to the top after about 4 minutes.
- Skim the solids off of the top and continue to let the butter cook until the butter is no longer bubbling and steaming. Pour the butter and herbs into a heat-safe container and leave at room temperature.
- For the butter mix that will be going under the skin of your Cornish hens, use a fork to mix the butter and herbs in a medium-sized bowl and keep them at room temperature until needed.
- Chilling in Fridge
- Take the hens out of the brine and rinse them well under cool water, then pat them as dry as possible. Place them on a wire rack on a baking sheet and season the cavities with ½ tsp kosher salt, freshly cracked black pepper and ½ tsp poultry seasoning per bird. Let the hens rest uncovered in your fridge for at least 1 hour to overnight to dry out the skin.
- Roasting Cornish Hens
- After you have chilled the hens to dry out the skin, take them out of the fridge to come to room temperature for at least 30 minutes and up to one hour. Yes, this is completely safe.
- Preheat the oven to 425 degrees F.
- Stuff the birds with one apple quarter and half a head of garlic.
- Gently lift the skin from the breast meat using your fingers to create pockets where you can gently press the room temperature herb butter over the breast meat under the skin.
- Truss the legs with butcher’s twine and tuck the wings so they do not burn. Place the birds on a wire rack in a baking dish or leave on the wire rack on the baking sheet.
- With a pastry brush, generously brush half of the clarified butter over the birds, not missing any parts exposed before placing in the oven for 25 minutes.
- After 25 minutes, brush the other half of the clarified butter onto the cornish hens, turn the pan 180 degrees in the oven for even cooking, and lower the temperature to 375 degrees F. Roast for another 35 minutes, or until the breast meat is 160 degrees F by a meat thermometer.
- Let rest for at least 10 minutes before serving
Notes
- Use The Spice Hunter branded herbs and brine for consistent flavor as detailed in the recipe.
- Brine hens for no more than 4 hours to avoid over-salting.
- Prepare two herb butter mixtures: clarified butter with herbs for basting and a room-temperature herb butter mix to place under the skin for direct flavor infusion.
- Include quartered apple and garlic heads during roasting for added aromatic depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1whole chicken
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 351kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 14g | 82% |
| Cholesterol | 159mg | 53% |
| Sodium | 116mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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