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Citrus and Herb Cornish Hens Recipe

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4 from 54 reviews

Delight in these tender and flavorful Citrus and Herb Cornish Hens, roasted to perfection with a fragrant blend of fresh parsley, rosemary, and zesty orange. This elegant yet simple recipe offers juicy poultry infused with a buttery herb mixture under the skin, finished with a savory orange-shallot pan sauce for a deliciously balanced meal perfect for any occasion.

Ingredients

Hens and Herb Butter

  • 2 Cornish game hens
  • 2 tablespoons fresh parsley, minced
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons unsalted butter, divided
  • 1 clove garlic, minced
  • Zest of 1 orange
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Pan Sauce

  • 1/4 cup shallot, minced
  • 1/2 cup chicken stock
  • Juice of 1 orange

Instructions

  1. Preparation: Preheat your oven to 375°F (190°C). Using kitchen shears or a sharp knife, carefully halve each Cornish hen lengthwise by removing the spine, then slice down the breast to create two pieces. Pat the hens dry thoroughly with paper towels to ensure crisp skin when roasting.
  2. Mix Herb Butter: In a small bowl, combine 1 tablespoon of butter with the orange zest, minced parsley, minced rosemary, garlic, salt, and pepper. This fragrant herb butter will infuse the hens with bright, savory flavors.
  3. Season and Apply Butter: Lightly season the meat side of the hens with salt and pepper. Flip the hens skin-side up and gently loosen the skin by sliding your fingers underneath. Carefully spread the herb butter mixture under the skin, spreading evenly without tearing the skin. Arrange the hens skin-side up in a roasting pan.
  4. Roast Hens: Roast the prepared hens in the preheated oven until the internal temperature reaches 165°F (74°C), about 50 minutes. This ensures the hens are safely cooked and remain juicy inside with crispy skin.
  5. Prepare Pan Sauce: Transfer the roasted hens to a serving platter and tent loosely with foil to keep warm. Pour off any fat from the roasting pan then place it on the stovetop over medium-high heat. Add the minced shallots and cook, stirring frequently, until softened and fragrant.
  6. Deglaze and Simmer: Stir in the chicken stock and fresh orange juice to deglaze the pan, loosening any browned bits. Let the sauce simmer gently for about 5 minutes, allowing it to reduce and concentrate in flavor.
  7. Finish Sauce and Serve: Whisk in the remaining tablespoon of cold butter to enrich and slightly thicken the sauce. Spoon the warm orange-shallot sauce over the roasted hens, then garnish with additional fresh herbs and orange zest if desired. Serve immediately for a delicious and elegant meal.

Notes

  • For extra crispy skin, pat the hens as dry as possible before applying the herb butter.
  • You can prepare the herb butter a day ahead and keep it refrigerated.
  • Use a meat thermometer to ensure hens are perfectly cooked without drying out.
  • The pan sauce can be strained for a smoother texture, if preferred.
  • Leftover hens make great sandwiches or salads the next day.

Find it online: https://recipethrive.com/citrus-and-herb-cornish-hens-recipe/