Type what you have

Ingredients

• ✓ cornish hen
• vegetable oil
• celery
• carrot
• onion
• garlic
• potato
• chicken broth

Instructions

1. 1 Remove gizzards from hen and wash hen thoroughly with water. Cut hen into several pieces.
2. 2 Heat oil in a large pot over medium-high heat. Add hen pieces and cook in hot oil until browned on all sides. Add celery, carrots, onion, garlic, and potatoes; cook and stir until onion is tender.
3. 3 Pour in chicken broth. Use more or less broth to your taste, but make sure to cover all the ingredients in the pot. Bring to a boil, then reduce heat and simmer until vegetables are tender and hen is cooked through.
4. 4 Remove hen from the pot and remove meat from the bones. Discard bones and return meat to soup. Serve hot.

By Dani

Ingredients

• ✓ cornish hen
• salt
• black pepper
• cooking spray

Instructions

1. 1 Preheat an air fryer to 390 degrees F (200 degrees C).
2. 2 Pat Cornish hen dry with paper towels and season with salt and pepper on all sides.
3. 3 Place hen into the air fryer basket and cook in the preheated air fryer for 15 minutes. Spray the top with nonstick spray and cook until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Transfer hen to a cutting board and let rest for 10 minutes. Carve and serve.

By Soup Loving Nicole

Ingredients

• ✓ cornish hen
• orange
• tarragon
• garlic
• dijon mustard
• salt
• black pepper
• olive oil
• kitchen twine

Instructions

1. 1 Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag.
2. 2 Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour.
3. 3 Preheat the oven to 450 degrees F (230 degrees C).
4. 4 Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath.
5. 5 Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more.
6. 6 Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm.
7. 7 Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary.
8. 8 Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.

By France Cevallos