"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Herb Roasted Cornish Game Hens

Published by: Sarah

  • Sep
  • 27

This is a basic, but still flavorful recipe. It is elegant enough for guests & simple enough for a weeknight supper.

2 Cornish Hens, giblets removed & washed
1 stick Butter or Margarine, softened
1 tsp. fresh minced Rosemary
2 tsp. fresh minced Thyme Leaves
Salt & Fresh Black Pepper

Combine the butter & herbs.
Season with salt & pepper
Place the “compound butter” in plastic wrap and roll into a log.
Twist the ends & refrigerate 30 minutes.
Preheat oven to 375°.
Cut the hens in half.
Loosen the skin from the breast & leg.
Cut the butter in 8 disks & then cut the disks in half (16 pieces).
Put a piece of butter between the skin & meat of the leg & breast meat for each hen half.
Spread the rest of the butter on the outside of the hens.
Season hens with salt & pepper.
Place on a baking sheet with a small lip.
Roast 40 minutes or until internal temp is 165°.
Remove & cover with foil.
Let rest 10 minutes before serving.


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