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Ingredients

• ✓ cornish game hen
• olive oil
• oregano
• dill weed
• garlic powder
• onion powder
• rosemary
• paprika
• chicken

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Whisk together olive oil, oregano, dill, garlic powder, onion powder, rosemary, and paprika together. Brush mixture on all sides of the hen, paying particular attention the the wings and legs.
3. 3 Place hen in the basket of the air fryer and cook for 30 minutes. Transfer to a cutting board and let rest 10 minutes before serving.

By Soup Loving Nicole

Ingredients

• ✓ cornish game hen
• orange juice
• honey
• soy sauce
• white vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place game hen halves with skin sides up into a 9x13-inch roasting pan.
3. 3 Roast hens in the preheated oven for 35 minutes.
4. 4 Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
5. 5 Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

By Carol Semenuk

Ingredients

• ✓ cornish game hen
• soy sauce
• oyster sauce
• garlic
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
3. 3 Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish with foil and bake 30 minutes in the preheated oven.
4. 4 Remove cover from dish, and place 1 tablespoon butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.

By Phuong

Ingredients

• ✓ cornish game hen
• kosher salt
• olive oil
• onion
• apricot
• apricot jam
• balsamic vinegar
• pistachio nut
• parsley

Instructions

1. 1 Brining the hens before roasting improves their flavor: Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water. Add prepared hens and soak for 2 hours. Rinse thoroughly; pat dry.
2. 2 Adjust oven rack to upper middle position, and heat oven to 450 degrees.
3. 3 Heat oil in a large skillet. Saute onions until softened, about 7 minutes. Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet. Lay hens over the mixture. Mix jam and vinegar, and brush all but a few tablespoons over hens.
4. 4 Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes. Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
5. 5 Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
6. 6 Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer. Stir in pistachios and parsley. Spoon in a mound next to hens.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ cornish game hen
• soy sauce
• apricot preserves
• ginger
• garlic
• white wine
• white sugar

Instructions

1. 1 In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.

By Allrecipes Member

Ingredients

• ✓ cornish game hen
• greek yogurt
• lemon juice
• paprika
• olive oil
• garlic salt
• thyme
• black pepper
• oregano
• rosemary
• savory

Instructions

1. 1 Place Cornish game hens in a large resealable plastic bag.
2. 2 Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight.
3. 3 Preheat grill for low heat and lightly oil the grate.
4. 4 Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes.
5. 5 Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.

By Shyla Lane

Ingredients

• ✓ cornish game hen
• golden mushroom soup
• portobello mushroom
• zucchini
• green olive
• pimento
• garlic salt

Instructions

1. 1 Coat hens with about 1/4 mushroom soup.
2. 2 Combine remaining 3/4 mushroom soup, portobello mushrooms, zucchini, olives, and garlic salt in a bowl; stuff mixture inside hens. Arrange hens, breast-sides up, in a slow cooker. Spoon any remaining soup mixture over hens.
3. 3 Cover slow cooker. Cook on High for 4 hours.

By No Subject

Ingredients

• ✓ cornish game hen
• lime
• olive oil
• chili powder
• cumin
• kosher salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Rub each hen with a lime half. Drizzle with olive oil, then season with chili powder, cumin, kosher salt, and black pepper. Place hens on a rack in a shallow roasting pan.
3. 3 Roast hens in the preheated oven for 15 minutes.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C).
5. 5 Continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Mary Fortman

Ingredients

• ✓ cornish game hen
• lemon juice
• olive oil
• onion
• garlic
• white wine
• pepper
• worcestershire sauce
• hot pepper sauce
• celery salt
• salt

Instructions

1. 1 Whisk lemon juice, oil, onion, garlic, wine, pepper, Worcestershire sauce, hot pepper sauce, celery salt, and salt together in a large glass or ceramic bowl. Add game hens and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove hens from marinade and shake off excess. Save remaining marinade for basting.
4. 4 Cook hens on the preheated grill, brushing occasionally with remaining marinade, until no longer pink and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Discard any unused marinade.

By Suzanne

Ingredients

• ✓ cornish game hen
• olive oil
• blood orange
• rosemary
• rosemary
• chili garlic sauce
• salt
• black pepper

Instructions

1. 1 Place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. Sprinkle with chopped rosemary and rosemary sprigs. Add Asian chili paste to hens; season with salt and pepper. Stir chickens in the seasonings and juice to coat. Use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
2. 2 Refrigerate with breast sides down for 2 hours to marinate.
3. 3 Preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). Drain chickens and discard marinade.
4. 4 Place chickens with breast sides down onto grill and cover with grill lid with the vents open. Cook until breast sides are evenly browned, 7 to 10 minutes. Flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. An instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees F (70 degrees C), 30 to 35 more minutes.
5. 5 Close the grill vents on the lid halfway. Flip chickens back onto breasts, close lid, and cook for 2 to 3 more minutes.

By John Mitzewich

Ingredients

• ✓ cornish game hen
• lemon juice
• margarine
• thyme
• garlic powder
• cumin
• red pepper flakes
• thyme
• salt
• black pepper
• chicken broth
• lemon juice
• margarine

Instructions

1. 1 Mix 1/3 cup lemon juice, melted margarine, 1/2 teaspoon thyme, garlic powder, cumin, and red pepper flakes in a bowl. Pour and rub lemon juice mixture over Cornish hens. Mix 1/2 teaspoon thyme, salt, and black pepper in a bowl; sprinkle over Cornish hens.
2. 2 Pour chicken broth and 1/3 cup lemon juice into a slow cooker.
3. 3 Place about 1 tablespoon chilled margarine in the cavity of each hen; place hens in the slow cooker. Arrange the remaining margarine cubes in the chicken broth mixture.
4. 4 Cook hens in the slow cooker on High for 4 hours or Low for 8 hours.

By joychick

Ingredients

• ✓ cornish game hen
• salt
• black pepper
• thyme
• garlic powder
• rosemary
• paprika
• butter
• white wine
• tart cherry
• red wine
• orange juice
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
3. 3 Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
4. 4 Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.

By Slim Cooker

Ingredients

• ✓ cornish game hen
• olive oil
• salt
• pepper
• lemon
• rosemary
• garlic
• white wine
• chicken broth

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Rub Cornish hens with 1 tablespoon olive oil; lightly season with salt and pepper. Stuff 1 lemon quarter and 1 rosemary sprig into each cavity. Place hens in a large, heavy roasting pan and arrange garlic cloves around them.
3. 3 Roast in the preheated oven for 25 minutes. Meanwhile, whisk wine, chicken broth, and remaining 2 tablespoons olive oil together in a small bowl.
4. 4 Remove hens from the oven; reduce the oven temperature to 350 degrees F (175 degrees C). Pour wine mixture over the hens and continue roasting, basting with pan juices every 10 minutes, until hens are golden brown and juices run clear, about 25 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Transfer hens to a platter, pouring any cavity juices into the roasting pan; discard lemons and rosemary. Tent hens with aluminum foil to keep warm.
6. 6 Transfer pan juices and garlic cloves to a medium saucepan; boil until reduced to a sauce consistency, about 6 minutes.
7. 7 Spoon sauce and roasted garlic on top. Garnish with remaining rosemary sprigs and serve.

By MOONANDBACK

Ingredients

• ✓ cornish game hen
• cooking spray
• apricot preserves
• sriracha sauce
• worcestershire sauce
• butter
• grapeseed oil
• mango-habanero seasoning
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
2. 2 Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
3. 3 Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
4. 4 Place hens on the prepared cookie sheet and cover with foil.
5. 5 Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By CookingWithShelia

Ingredients

• ✓ cornish game hen
• white wine vinegar
• vegetable oil
• rosemary
• orange juice
• garlic
• egg
• calabrian hot chili sauce
• orange zest
• salt
• anchovy
• salt

Instructions

1. 1 Lay a game hen breast-side down on a work surface; use kitchen shears or a sharp knife to cut the backbone out of game hen, cutting through each side of the bone from top to bottom. Remove the backbone. Use a sharp knife to slice through the cartilage of the breastbone. Flip game hen breast-side up, flatten bird lightly with your hands, and twist the wing tips underneath the wings. Repeat with remaining game hen.
2. 2 Place white wine vinegar, vegetable oil, rosemary, orange juice, garlic, egg, Calabrian chili sauce, orange zest, kosher salt, and anchovy fillet into a blender. Pulse several times to combine; blend until marinade is smooth and creamy.
3. 3 Place game hens into a resealable heavy plastic bag and pour in marinade. Squeeze out air, seal the bag, and refrigerate for at least 4 hours but preferably 8 hours to overnight.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Remove game hens from marinade, reserving marinade. Dry birds on paper towels. Season breast sides with salt.
6. 6 Place game hens breast-side down onto the preheated grill and cook until skin shows browned grill marks, about 5 minutes; rotate hens 45 degrees and grill for 5 more minutes to make crosshatch grill marks.
7. 7 Flip game hens onto their backs, brush with reserved marinade, and grill with the lid on for 5 minutes. Brush hens with more marinade. Repeat, cooking for 5 minutes, then brushing with more marinade, until game hens are deep golden brown and an instant-read meat thermometer inserted into the thickest part of a thigh reads 160 degrees F (71 degrees C), about 35 more minutes. Flip hens breast-side down, brush once more with marinade, and cook with the lid closed until marinade has glazed onto chicken, about 5 more minutes.
8. 8 Transfer hens to a serving platter and let rest for about 5 minutes before serving.

By John Mitzewich

Ingredients

• ✓ cornish game hen
• butter
• onion
• celery
• green bell pepper
• mushroom
• garlic
• basil
• oregano
• parsley
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Combine 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano, and parsley in a bowl.
3. 3 Season hens inside and out with salt and pepper to taste, then stuff with equal amounts of vegetable mixture.
4. 4 Place stuffed hens in a 9x13 inch baking dish, breast-side up. Drizzle with 1/4 cup melted butter.
5. 5 Cover dish and bake in the preheated oven for 1 ½ hours. Remove cover and brown at 500 degrees F (260 degrees C).

By JMRYGH

Ingredients

• ✓ cornish game hen
• butter
• almond
• onion
• wild rice
• water
• chicken bouillon
• salt
• salt
• butter

Instructions

1. 1 Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter.
4. 4 Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.

By MOMMYCOFFEY

Ingredients

• ✓ cornish game hen
• water
• wild rice
• salt
• butter
• mushroom
• poultry seasoning
• rosemary
• salt
• pepper
• butter

Instructions

1. 1 Bring water, rice, and pinch of salt to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until kernels burst open, 45 to 50 minutes, adding more water if necessary. Fluff rice with a fork; let stand 5 to 10 minutes to absorb any excess liquid.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking dish large enough to hold hen.
3. 3 Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms; cook and stir until partially cooked and starting to release liquid, 5 to 8 minutes. Stir mushrooms into rice.
4. 4 Season hen, inside and out, with poultry seasoning, rosemary, salt, and pepper. Lightly stuff hen with wild rice mixture; tie legs together with cooking twine. Place hen in prepared baking dish; add 2 tablespoons butter pats around hen.
5. 5 Bake in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone but not touching should read 165 degrees F (74 degrees C). Transfer to a cutting board, cover with a doubled sheet of aluminum foil; rest in a warm area 10 minutes before slicing.

By Stephanie Teeter

Ingredients

• ✓ cornish game hen
• cooking spray
• potato
• carrot
• onion
• olive oil
• italian seasoning
• butter
• salt
• black pepper
• lemon
• chicken broth
• all purpose flour
• water

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). Spray a large sheet pan with cooking spray.
2. 2 Arrange potatoes, carrots, and onion on the sheet pan in a single layer. Drizzle with olive oil and sprinkle 1 tablespoon Italian seasoning on top.
3. 3 Mix butter and 1 teaspoon Italian seasoning together until well blended.
4. 4 Rinse hens well, inside and out, under cool running water. Remove bag from inside the cavity. Pat the hens dry with paper towels. Season the cavity with salt and pepper. Make a pocket between the skin and the meat with your fingers, being careful not to rip the skin.
5. 5 Divide butter mixture between the hens and place it between the breast meat and skin. Place hens on top of the potato and onion mixture. Season the outsides with salt, pepper, and remaining Italian seasoning. Place lemon inside the cavity of the hen. Pour chicken broth into the bottom of the sheet pan.
6. 6 Roast in the preheated oven until hens are nicely browned, 35 to 45 minutes. Tent the hens with foil during the last few minutes of cooking to prevent overbrowning, if needed. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.
7. 7 Meanwhile, drain about 1/2 cup of the pan drippings from beneath the vegetables into a small saucepan to start the gravy. Bring to a boil. Mix flour and cold water together and add to the pan drippings, whisking until desired consistency is reached. Serve gravy alongside Cornish hens.

By tcasa

Ingredients

• ✓ cornish game hen
• olive oil
• mustard
• lemon
• orange
• garlic
• salt
• black pepper
• orange juice
• soy sauce
• honey
• dijon mustard
• onion
• ginger
• black pepper

Instructions

1. 1 Mix olive oil, 1 tablespoon Dijon mustard, lemon zest and juice, orange zest and juice, garlic, salt, and black pepper together in a large resealable bag. Add hens, seal bag, and coat hens with marinade. Refrigerate for at least 1 hour, flipping the bag 1 or 2 times to redistribute marinade.
2. 2 Preheat oven to 450 degrees F (230 degrees C).
3. 3 Mix orange juice, soy sauce, honey, 1/4 cup Dijon mustard, onion, ginger, and black pepper together in a bowl.
4. 4 Remove hens from marinade and transfer to a roasting pan, discarding leftover marinade.
5. 5 Roast hens in the preheated oven for 50 minutes. Brush hens with orange glaze and roast for 5 more minutes. Flip hens, brush with more glaze, and roast until meat is no longer pink in the center, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By JDP4445

Ingredients

• ✓ cornish game hen
• vegetable broth
• water
• allspice berry
• black peppercorn
• salt
• grapefruit
• orange
• lemon
• lime
• rosemary
• thyme
• water
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring the vegetable broth, 4 1/2 cups of water, the allspice berries, black peppercorns, and kosher salt to a boil in a large pot, stirring to dissolve the salt. Remove the brine from the heat, and set aside to cool. When the brine is cool, place the Cornish hens into the brine and refrigerate for 2 to 3 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Remove the game hens from the brine, and pat dry. Discard the brine.
3. 3 Place the cut-up grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl, and microwave on High for 2 minutes; with tongs, stuff the fruit and herbs into the cavities of the Cornish hens. Slather each hen with olive oil, and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up.
4. 4 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). For extra-crispy skin, turn the oven heat up to 400 degrees F (205 degrees C) for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.

By Shawnna

Ingredients

• ✓ cornish game hen
• butter
• rosemary
• savory
• sage
• chicken broth
• white wine
• olive oil
• black pepper
• salt
• chicken broth
• bread
• marjoram
• oregano
• nutmeg
• black pepper
• parsley
• seasoned salt
• thyme
• onion
• celery
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
2. 2 Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.
3. 3 Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.
4. 4 Bake in the preheated oven until golden brown, about 30 minutes.
5. 5 Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.
6. 6 Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.
7. 7 Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.
8. 8 Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.

By Slumber