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Roasted Cornish Hens with Herb Butter and Lemon, the New England Way

Roasted Cornish Hens

Two small birds, one per plate, roasted hot and fast until the skin crackles and the thigh meat slips off the bone. Butter mashed with rosemary and thyme goes under the skin, lemon and garlic go inside, and the pan juices become a glossy sauce in three minutes. Elegant enough for a holiday table, quick enough for a Tuesday.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole Cornish game hens 1 to 1.5 lb each, giblets removed
  • 1 tbsp kosher salt plus more for the cavities
  • 1.5 tsp freshly ground black pepper
  • 6 tbsp butter softened, unsalted
  • 1 tbsp fresh rosemary leaves finely chopped, plus 4 sprigs
  • 1 tbsp fresh thyme leaves stripped, plus 8 sprigs
  • 8 cloves garlic crushed, skins left on
  • 2 whole lemons one quartered for the cavities, one for juice
  • 2 medium onions cut into thick wedges
  • 2 tbsp olive oil
  • 1.25 cups chicken broth low sodium, for basting and the sauce
  • 2 tbsp cold butter cubed, to finish the sauce

Equipment

  • 1 roasting pan with rack or a sheet pan with a wire rack
  • 1 kitchen twine for trussing
  • 1 instant-read thermometer essential on a bird this small
  • 1 Small saucepan for the pan sauce
  • 1 basting spoon or bulb baster

Method
 

  1. Pat the hens completely dry inside and out with paper towels. Dry skin is the whole game here, so take your time and change paper towels as they dampen. Season all over and inside each cavity with the kosher salt and black pepper. For the best skin, set the seasoned hens on a rack and refrigerate uncovered 12 to 48 hours, then pat dry again before roasting.
  2. Take the hens out of the refrigerator 45 minutes before cooking. Preheat the oven to 450 F.
  3. Mash the 6 tablespoons of softened butter with the chopped rosemary and thyme leaves and a pinch of salt until evenly blended.
  4. Slide your fingers between the breast skin and the meat of each hen to loosen a pocket on both sides, working carefully so the skin does not tear. Push about 1 tablespoon of the herb butter under the skin of each bird and press from the outside to spread it over the breast.
  5. Stuff each cavity with a lemon quarter, 2 crushed garlic cloves, a rosemary sprig and 2 thyme sprigs. Season the cavities lightly with salt.
  6. Truss each hen: tie the ends of the legs together tightly with kitchen twine and loop the twine around the body to pin the wings against the sides. A trussed bird holds its shape and cooks evenly instead of drying out at the extremities.
  7. Scatter the onion wedges across the bottom of the roasting pan and set the rack on top, or simply sit the hens directly on the onions. Rub the hens all over with the olive oil and the remaining herb butter, breast side up, spaced at least 1 inch apart. Pour 1/2 cup of the chicken broth into the pan.
  8. Roast at 450 F for 25 minutes to set and brown the skin.
  9. Reduce the oven to 375 F. Continue roasting 25 to 35 minutes, basting with pan juices and a splash of the remaining broth every 10 minutes, until the thickest part of the thigh registers 165 F to 170 F and the juices run clear. Small hens can get there early, so start checking at the 45 minute mark.
  10. Transfer the hens to a warm platter or cutting board, tent loosely with foil and rest 10 minutes. Snip off the twine before serving.
  11. Set the roasting pan over medium-high heat on the stovetop, or scrape the juices and onions into a small saucepan. Add the remaining broth and simmer 3 to 4 minutes, scraping up the browned bits, until slightly reduced. Strain if you like a smooth sauce.
  12. Off the heat, squeeze in the juice of half the remaining lemon and whisk in the cold butter a cube at a time until the sauce turns glossy. Taste and adjust with salt, pepper and more lemon.
  13. Serve one hen per person, whole, with the pan sauce spooned over the top.

Notes

  • Dry-brine for crisp skin: salt the hens all over and leave them uncovered on a rack in the refrigerator 12 to 48 hours before roasting. If you skip this, at least pat the skin bone-dry with paper towels.
  • Thaw frozen hens 24 to 36 hours in the refrigerator. A partly frozen bird will not cook evenly.
  • Do not roast these like a full chicken. A 1.5 lb hen is done in 50 to 60 minutes total, not 90.
  • Serve with wild rice pilaf, roasted root vegetables, or mashed potatoes and green beans. Cranberry sauce suits a holiday plate, and a dry Chardonnay suits everything.
  • For faster, crisper results, spatchcock the hens by cutting out the backbone, flatten them, and roast skin side up at 450 F for 30 to 35 minutes.
  • Leftover meat keeps 3 days refrigerated and makes excellent sandwiches. The carcasses make a fast, rich stock.