Pioneer Woman Cornish Game Hens Recipe

This Pioneer Woman Cornish Game Hens Recipe is a roasted and juicy recipe, which is made with garlic and rosemary. It’s a restaurant-quality dish, ready in about 1 hour and 15 minutes.

Pioneer Woman Cornish Game Hens Recipe Ingredients

• 4 Cornish hens
• 3 tablespoons olive oil, divided
• salt and pepper to taste
• 1 lemon, quartered
• 8 sprigs of fresh rosemary, divided
• 24 cloves garlic, peeled
• ⅓ cup white wine
• ⅓ cup low-sodium chicken broth

How To Make Pioneer Woman Cornish Game Hens Recipe

1. Prep oven and hens: Preheat your oven to 450°F (230°C). Pat the Cornish hens thoroughly dry with paper towels. Rub them all over with 1 tablespoon of olive oil and season lightly with salt and pepper.
2. Stuff the hens: Place one lemon quarter and one sprig of fresh rosemary inside the cavity of each hen.
3. Arrange for roasting: Place the stuffed hens in a large roasting pan. Scatter the peeled garlic cloves around the hens in the pan.
4. Initial roast: Roast the hens in the preheated 450°F oven for 25 minutes.
5. Create basting liquid and reduce heat: While the hens are roasting, whisk together the white wine, chicken broth, and the remaining 2 tablespoons of olive oil in a small bowl. After the initial 25 minutes of roasting, remove the pan from the oven and reduce the oven temperature to 350°F (175°C).
6. Baste and finish roasting: Pour the wine mixture over the hens. Return the pan to the 350°F oven. Continue to roast for about 25 more minutes, basting the hens with the pan juices every 10 minutes, until they are golden brown and the juices run clear. The internal temperature near the bone should register 165°F (74°C) on an instant-read thermometer.
7. Rest the hens: Transfer the hens to a platter. Pour any juices from their cavities back into the roasting pan. Tent the hens with aluminum foil to keep them warm while you make the sauce. Discard the cooked lemon and rosemary from the cavities.
8. Make the pan sauce: Pour all the pan juices and the roasted garlic cloves into a medium saucepan. Bring to a boil and cook for about 6 minutes, or until the liquid has reduced and thickened into a sauce consistency.
9. Serve: Cut the hens in half lengthwise. Arrange two halves on each plate, spoon the pan sauce and roasted garlic over the top, and garnish with the remaining fresh rosemary sprigs.

Recipe Tips

• How do you get extra crispy skin? The most important step is to pat the hens completely dry with paper towels before rubbing them with oil. Moisture is the enemy of crispy skin. The initial high-heat roast also helps to render the fat and crisp the skin beautifully.
• Is a meat thermometer really necessary? For poultry, it’s highly recommended. It is the most accurate way to ensure the hens are cooked through to a safe temperature (165°F) without being overcooked and dry.
• Can I use different herbs or citrus? Absolutely. This recipe is wonderful with thyme instead of rosemary, or with orange quarters instead of lemon for a slightly sweeter, different aromatic flavor.
• How do I make a flavorful pan sauce? When you pour the juices into the saucepan, be sure to scrape up any browned bits from the bottom of the roasting pan. These bits are packed with flavor and will make your sauce much richer.

What To Serve With Cornish Hens

These elegant hens are the star of the plate and pair well with classic sides:

• Roasted potatoes or a wild rice pilaf
• Steamed asparagus or green beans almondine
• A simple Caesar salad
• Crusty bread for soaking up the pan sauce

How To Store Cornish Hens

Refrigerate: Store leftover cooked hens in an airtight container in the refrigerator for up to 3 days. Store the sauce separately. Freeze: Freezing cooked Cornish hens is not recommended as the texture of the meat can become dry upon reheating.

Cornish Hens Nutrition Facts

• Calories: 814 kcal
• Protein: 80g
• Fat: 52g
• Carbohydrates: 3g
• Sodium: 450mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Pioneer Woman Cornish Game Hens Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

814

kcal

Elegant roasted Cornish hens with a crispy, golden skin and a savory pan sauce made from garlic, lemon, rosemary, and white wine.

Ingredients

• 4 Cornish hens

• 3 tablespoons olive oil, divided

• salt and pepper to taste

• 1 lemon, quartered

• 8 sprigs of fresh rosemary, divided

• 24 cloves garlic

• ⅓ cup white wine

• ⅓ cup low-sodium chicken broth

Directions

• Preheat oven to 450°F. Pat hens dry, rub with 1 tbsp olive oil, and season.
• Stuff each hen cavity with 1 lemon quarter and 1 rosemary sprig.
• Place hens in a roasting pan with garlic cloves scattered around. Roast for 25 minutes.
• Whisk wine, broth, and remaining 2 tbsp olive oil. Remove hens from oven, reduce heat to 350°F.
• Pour wine mixture over hens. Return to oven and roast for 25 more minutes, basting every 10 minutes, until internal temp is 165°F.
• Transfer hens to a platter and tent with foil. Pour pan juices and garlic into a saucepan.
• Boil pan juices for about 6 minutes to reduce into a sauce.
• Serve hens halved, topped with the sauce and roasted garlic.

Notes

• Dry Skin is Key: For the crispiest skin, make sure the hens are patted completely dry before seasoning.
• Don’t Skip Basting: Basting every 10 minutes during the second phase of roasting is essential for moist meat.
• Use a Thermometer: An instant-read thermometer is the best tool to ensure your hens are perfectly cooked, not dry.
• Sauce is Flavor: Don’t forget to scrape the browned bits from the bottom of the roasting pan for a richer sauce.