Cornish Game Hens

Myrna and Bettie spotted the sale ad for Cornish game hens from The Dutchman’s in Cantril, Iowa in the Ottumwa newspaper.  We were planning a trip so I purchased 2 bags, containing 5 individually wrapped hens each for 79¢ a pound, or about $5.25 for each bag of 5 hens.  What a steal!  We each got a bag of hens for much less than they usually cost, when we can locate them at all!

Cornish game hens are a really fast way to have a special poultry dish for the holidays; especially for a small group.  I baked one bird, cut in half, for just the two of us in our counter-top oven.  I then broiled them for 5 minutes.  Let them set, covered lightly, to rest 15-20 minutes while you get the rest of the meal ready. 

I chose herbs that matched the dressing I served with them.  I cooked the backbone in a cup of water with a little bit of bay leaf to make gravy with while the bird cooked.  Multiply this recipe by the number of birds you want to cook.  A small hen, about 1# 4 ounces made plenty for 2.

My husband is eyeing the remainder of the hens in the freezer for the grill.

Cornish Game Hens

  1             Cornish Game Hen

                 Salt and pepper

     1/4      Teaspoon  dried thyme

     1/4      Teaspoon  dried sage

     1/2      Teaspoon  Olive Oil

Preheat oven to 375°.

Using kitchen shears and working with 1 hen at a time, with hen breast side down, cut through bones on either side of backbone; discard backbone (or cook in a little water for broth).

Flatten hens and lay them breast side up on counter. Using sharp chef's knife, cut through center of breast to make 2 halves.   Place them in a baking tray, skin-side up.

Tuck wingtips underneath hens. Pat hens dry with paper towels.  Combine herbs and oil, spread over skin, and let them come to room temperature.  Bake at 350-375° for 30-45 minutes.  Then broil 5-10 minutes if desired for crispy skin.

Breasts register 160 degrees and drumsticks/thighs register 175 degrees when done.