New England Roasted Cornish Game Hens
Experience the cozy flavors of autumn with these New England Roasted Cornish Game Hens, a show-stopping dish that's as elegant as it is comforting. Perfectly seasoned and stuffed with fresh rosemary, thyme, garlic, and zesty lemon, these tender hens are roasted to golden perfection atop a bed of caramelized maple-glazed root vegetables, including carrots, parsnips, and potatoes. A touch of butter and a splash of chicken broth ensure every bite is succulent and flavorful, while the maple syrup glaze adds a hint of sweetness that captures the essence of New England. Ready in just over an hour, this rustic yet refined recipe is ideal for special occasions or an impressive dinner party centerpiece. Serve with the pan juices for an irresistible finishing touch! Keywords: New England roasted Cornish game hens, maple-glazed root vegetables, elegant dinner recipes, holiday main course, stuffed Cornish hens.
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Recipe Information
Ingredients
- 4 whole Cornish game hens
- 4 tablespoons Olive oil
- 4 sprigs Fresh rosemary
- 4 sprigs Fresh thyme
- 8 cloves Garlic
- 2 whole Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 4 tablespoons Butter
- 4 medium Carrots
- 4 medium Parsnips
- 6 small Potatoes
- 2 tablespoons Maple syrup
- 1 cup Chicken broth
Instructions
Preheat the oven to 400°F (200°C).
Remove the giblets from the Cornish game hens if necessary, and pat the hens dry with paper towels.
Rub each hen with 1 tablespoon of olive oil, then season generously with salt and black pepper, inside and out.
Stuff each hen with 2 garlic cloves, 1 sprig of rosemary, 1 sprig of thyme, and two lemon quarters.
Tie the legs of each hen together with cooking twine to ensure even cooking and presentation.
In a large roasting pan, arrange the carrots, parsnips, and potatoes. Drizzle the vegetables with 2 tablespoons of olive oil and season lightly with salt and pepper.
Nestle the hens on top of the vegetables in the roasting pan.
Melt the butter and mix it with the maple syrup. Brush the mixture over the skin of each hen for a hint of sweetness and a golden finish.
Pour the chicken broth into the roasting pan to keep the vegetables moist and provide a base for a light pan sauce.
Place the pan in the preheated oven and roast for 55-60 minutes, or until the hens are golden brown and the internal temperature of the thickest part of the breast reaches 165°F (75°C).
Stir the vegetables halfway through cooking to ensure they roast evenly.
Remove the roasting pan from the oven and let the hens rest for 10 minutes before serving.
Serve the roasted Cornish game hens with the maple-glazed root vegetables on the side, and drizzle any pan juices over the top for added flavor.
Nutrition Facts
Calories |
6469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.9 g | 432% | |
| Saturated Fat | 97.9 g | 490% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 1740 mg | 580% | |
| Sodium | 7830 mg | 340% | |
| Total Carbohydrate | 336.5 g | 122% | |
| Dietary Fiber | 47.9 g | 171% | |
| Total Sugars | 74.2 g | ||
| Protein | 497.7 g | 995% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 817 mg | 63% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 12155 mg | 259% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
