Special Cornish Hen
Indulge in the flavorful elegance of this Special Cornish Hen recipe, a showstopping dish that's perfect for intimate dinners or festive occasions. This recipe features tender, golden-roasted Cornish hens infused with the rich flavors of garlic, fresh herbs, and zesty lemon. The secret to its succulence lies in a luscious herb butter tucked beneath the skin, which keeps the meat moist and flavorful as it roasts. Nestled on a bed of aromatic carrots, celery, and onion, and basted with savory chicken broth, these hens are as visually impressive as they are delicious. The recipe is easy to prepare, with just 20 minutes of prep time, followed by a 60-minute roast that fills your kitchen with mouthwatering aromas. Serve this dish with the roasted vegetables for a complete, rustic meal sure to impress your guests. Perfect for dinner parties, holiday meals, or a romantic night in!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Cornish hens
- 4 tablespoons Unsalted butter
- 4 large Garlic cloves
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
- 1 large Lemon
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Chicken broth
- 2 medium Carrots
- 2 medium Celery stalks
- 1 medium Yellow onion
Instructions
Preheat your oven to 400°F (200°C).
Pat the Cornish hens dry with paper towels and remove any giblets if present.
In a small bowl, prepare the herb butter by mixing the softened butter, minced garlic, chopped fresh parsley, zest of one lemon, salt, and black pepper.
Carefully loosen the skin of each hen using your fingers and spread the herb butter evenly underneath the skin of the breasts and thighs.
Rub the outside of the hens with olive oil and season generously with additional salt and black pepper.
Stuff each hen with a wedge of lemon, a sprig of rosemary, and a sprig of thyme. Tie the legs together with kitchen twine.
Roughly chop the carrots, celery, and onion, and place them in the bottom of a roasting pan to act as a bed for the hens.
Pour the chicken broth into the bottom of the roasting pan to prevent the vegetables from burning and to create flavorful drippings.
Position the hens breast-side up on top of the vegetable bed.
Roast in the preheated oven for 60 minutes, basting the hens with pan drippings every 15 minutes, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.
Once cooked, remove the hens from the oven and let them rest, tented with foil, for 10 minutes before serving.
Serve hot with roasted vegetables from the pan and additional lemon wedges on the side for garnish.
Nutrition Facts
Calories |
2857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 874 mg | 291% | |
| Sodium | 3794 mg | 165% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 14.8 g | ||
| Protein | 229.6 g | 459% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3305 mg | 70% | |
*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.
