Herb Roasted Cornish Hens
These gorgeous cornish hens, soaked in a fall scented brine, slathered in savory herbs and butter then stuffed with apples and garlic, are full of flavor and beautiful additions to your holiday table.
Servings: 1 whole chicken
Calories: 351kcal
Ingredients
- 4 Cornish Hens thawed if frozen
- The Spice Hunter Original Turkey Brine
- 2 teaspoon The Spice Hunter Poultry Seasoning
- 1 medium apple quartered
- 2 garlic heads cut horizontally
Clarified Butter
- 2 sticks 16 tablespoon unsalted butter
- 2 teaspoon each of:
- The Spice Hunter Rosemary
- The Spice Hunter Thyme
- The Spice Hunter Oregano
- 1 teaspoon The Spice Hunter Dalmatian Rubbed Sage
- 1 tablespoon The Spice Hunter Poultry Seasoning
Herb Butter Mix for Under Skin
- 2 sticks 16 tablespoon unsalted butter, room temperature
- 1 teaspoon each of:
- The Spice Hunter Thyme
- The Spice Hunter Oregano
- The Spice Hunter Dalmatian Rubbed Sage
- The Spice Hunter Poultry Seasoning
Instructions
- Brine
- Create brine by following directions on the bag and letting the mixture cool before adding in your Cornish hens. The Spice Hunter has a bag that comes with the brine but brining in large bowls is an option. Brine for no more than 4 hours.
- Creating Butter Mixes
- While the hens are brining, create the clarified butter by melting the two sticks (16 tbsp) of unsalted butter over medium-low heat with all the herbs in a medium-sized saucepan. It will begin steaming (releasing the water) and foam will come to the top after about 4 minutes.
- Skim the solids off of the top and continue to let the butter cook until the butter is no longer bubbling and steaming. Pour the butter and herbs into a heat-safe container and leave at room temperature.
- For the butter mix that will be going under the skin of your Cornish hens, use a fork to mix the butter and herbs in a medium-sized bowl and keep them at room temperature until needed.
- Chilling in Fridge
- Take the hens out of the brine and rinse them well under cool water, then pat them as dry as possible. Place them on a wire rack on a baking sheet and season the cavities with ½ teaspoon kosher salt, freshly cracked black pepper and ½ teaspoon poultry seasoning per bird. Let the hens rest uncovered in your fridge for at least 1 hour to overnight to dry out the skin.
- Roasting Cornish Hens
- After you have chilled the hens to dry out the skin, take them out of the fridge to come to room temperature for at least 30 minutes and up to one hour. Yes, this is completely safe.
- Preheat the oven to 425 degrees F.
- Stuff the birds with one apple quarter and half a head of garlic.
- Gently lift the skin from the breast meat using your fingers to create pockets where you can gently press the room temperature herb butter over the breast meat under the skin.
- Truss the legs with butcher’s twine and tuck the wings so they do not burn. Place the birds on a wire rack in a baking dish or leave on the wire rack on the baking sheet.
- With a pastry brush, generously brush half of the clarified butter over the birds, not missing any parts exposed before placing in the oven for 25 minutes.
- After 25 minutes, brush the other half of the clarified butter onto the cornish hens, turn the pan 180 degrees in the oven for even cooking, and lower the temperature to 375 degrees F. Roast for another 35 minutes, or until the breast meat is 160 degrees F by a meat thermometer.
- Let rest for at least 10 minutes before serving
Notes
Find all The Spice Hunter ingredients used here:
The Spice Hunter Oregano
The Spice Hunter Thyme
The Spice Hunter Poultry Seasoning
The Spice Hunter Rubbed Dalmatian Sage
The Spice Hunter Original Turkey Brine
The Spice Hunter Rosemary
Nutrition
Serving: 1g | Calories: 351kcal | Carbohydrates: 5g | Protein: 27g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Cholesterol: 159mg | Sodium: 116mg | Fiber: 1g | Sugar: 2g