Cornish Game Hen
A Cornish game hen is a small, young chicken (not actually game) typically weighing under two pounds, prized for individual-sized roasting and an elegant presentation at the table.
How to buy
Look for a plump, evenly colored bird with moist, not slimy, skin and no off odor; most are sold frozen whole, so check for excessive ice crystals or freezer burn, which signal long storage. One hen typically serves one person generously or two with sides.
How to store
Keep frozen hens frozen until ready to thaw in the refrigerator over a day or two; once thawed, cook within one to two days. Raw poultry juices should never touch other foods, so store it on the lowest fridge shelf. Roast to an internal temperature of 165°F measured in the thickest part of the thigh.
Culinary profile
- Flavor
- Mild, delicate, and slightly more tender-flavored than a full-size chicken, since the bird is harvested young; it takes well to butter, herbs, and citrus without being overpowered.
- Texture
- Tender throughout, including the breast, because the small size and young age mean less connective tissue to toughen the meat; the compact body roasts evenly so dark and light meat finish close to the same time.
- Aroma
- A clean, mild poultry smell similar to chicken, taking on whatever herbs or aromatics it's roasted with.
How to prepare
- Spatchcocked — Butterflied flat for faster, more even roasting.
- Roasted whole — Trussed and roasted whole for an individual-sized presentation.
- Brined — Soaked briefly in salted water to boost juiciness.
- Grilled — Split and grilled over moderate heat for char and smokiness.
Classic dishes
American
- Roast Cornish game hen with herb butter — Whole hen roasted with butter, garlic, and herbs tucked under the skin.
- Cornish hen with wild rice stuffing — Hens roasted over or stuffed with a savory wild rice filling, a classic holiday plate.
- Grilled Cornish hen — Spatchcocked hen grilled with a citrus or herb marinade.
- Cornish hen with pan gravy — Roasted hen served with gravy made from its own drippings.
Chinese
- Soy-glazed Cornish hen — Hen braised or roasted in a soy, ginger, and star anise glaze.
Japanese
- Cornish hen teriyaki — Whole hen glazed in a sweet soy-based teriyaki sauce and roasted.
Indian
- Tandoori Cornish hen — Hen marinated in yogurt and spices, then roasted at high heat.
French
- Coq au vin-style Cornish hen — Hen braised in wine with mushrooms and pearl onions in the style of coq au vin.
Mediterranean
- Cornish hen with lemon and rosemary — Roasted with olive oil, lemon, and rosemary for a bright, simple preparation.
Spanish
- Cornish hen escabeche — Fried or roasted hen marinated in a vinegar and paprika sauce.
Middle Eastern
- Cornish hen tagine — Hen braised with preserved lemon, olives, and warm spices in a tagine.
German
- Paprika-roasted Cornish hen — Hen rubbed with sweet paprika and roasted until the skin crisps.
Caribbean
- Peri-peri Cornish hen — Hen marinated in spicy peri-peri sauce and grilled or roasted.
- Jerk Cornish hen — Hen marinated in jerk seasoning and grilled or roasted.
British & Irish
- Cornish hen with sage and apple stuffing — Hen roasted with a savory sage and apple bread stuffing, in the style of a small Sunday roast.
Substitutions
- Chicken Breast — Bone-in chicken parts can replace a whole hen in most roasts, though cooking time and presentation will differ since the hen is meant to be served whole.