Cajun Cornish Hens Recipe | CDKitchen.com (2024)

FAQs

Should Cornish hens be cooked covered or uncovered? ›

I oil the hens, season them, then make a basting sauce of 1/4 cup of oil, 1/4 cup of sherry, 2 tablespoons of soy sauce, garlic powder and other favorite seasonings, and cook the bird uncovered, basting every 15 - 20 minutes.

Place breast side up on rack in shallow roasting pan. 5. Roast, uncovered, basting frequently with butter for 1 hour (if hen weighs over 1lb 2oz, roast 1 hour and 15 minutes) or until internal temperature on instant read thermometer reaches 180°F when inserted into inner thigh.

An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

These Cornish hens are best roasted at high temperatures in the oven for flavor and ease. There are many ways to enhance the flavor of these by stuffing them or coating them in a dry rub seasoning. I like to serve these for small-gathering holidays or special events when I don't want to cook a whole turkey.

To prevent loss of moisture, let chicken rest for 5 to 8 minutes before carving. To maintain a crispy, crunchy skin, do not tent bird with foil after removal from oven.

Half an hour before you plan to cook, bring the chickens to room temperature. Using butcher's twine, tie the chicken legs together at the ankles. Cover the wing tips with aluminum foil to prevent burning.

Roasting Cornish hens on a wire rack set inside a baking sheet also helps elevate the birds so that the thighs cook as quickly as the breasts. Cornish hens are done when they reach an internal temperature of 165°F in the thickest part of the thigh and their juices run clear.

The current official definition of a Cornish hen is as follows: A “Rock Cornish game hen” or “Cornish game hen” is a young, immature chicken (less than 5 weeks of age), of either sex, with a ready-to-cook carcass weight of not more than 2 pounds.

Lay a wire rack in the bottom of a big roasting pan and place 6 Cornish game hens on it. If you don't have a wire rack that fits the pan, bunch up a few pieces of aluminum foil and place these on the bottom of the pan. You can easily cut this recipe in half or a third if you only want to make 2 or 3 hens.

Like a regular chicken, Cornish hens are pink when they are raw, and golden brown and crispy on the outside when roasted.

What is the difference between a chicken and a Cornish hen? ›

Cornish hens are known to have a more delicate flavor than chicken, and they absorb marinades and other seasonings better. Because of their small size, they take a shorter amount of time to cook. So be sure to keep an eye on your roasted Cornish hen when it's in the oven. No one wants to eat a dry bird.

One hen weighs just more than a pound with its bone, though some can weigh up to 2 pounds each. A whole Cornish hen is enough for one generous serving. Or you can split the hen in half for two servings.

Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear.

Cornish Hens are just baby chickens but they taste completely different. They present really well when serving and cook in a short period of time. I like serving them for dinner parties or for the holidays. Typically 1/2 a Cornish hen is enough for one person but someone with a good appetite could eat a whole one.

Roasting Cornish hens on a wire rack set inside a baking sheet also helps elevate the birds so that the thighs cook as quickly as the breasts. Cornish hens are done when they reach an internal temperature of 165°F in the thickest part of the thigh and their juices run clear.

Gas range at 350° F: Took 75 minutes; the exterior was evenly browned, and the hen was very juicy inside. Microwave convection at 350° F: Took 60 minutes; the exterior was browned, and the inside was juicy. Microwave power convection at 400° F: Took 50 minutes, with results similar to those of regular convection.

With kitchen shears or a knife, cut along either side of each hen's backbone and remove. Press the hens flat, skin-side down. Cut each in half down the middle of the breast bone.