Roasted Cornish Game Hens

From Cook's Illustrated | May/June 2014

Why this recipe works:

In order to achieve crispy skin on our roasted Cornish game hens in the short period of time they spend in the oven, we give them a rub with baking powder and salt, air-dry them overnight, and poke holes in the skin to allow fat to drain away. We then cook them on a hot baking sheet to… read more

In order to achieve crispy skin on our roasted Cornish game hens in the short period of time they spend in the oven, we give them a rub with baking powder and salt, air-dry them overnight, and poke holes in the skin to allow fat to drain away. We then cook them on a hot baking sheet to jump-start the browning process. Then we flip them over and set them under the broiler to finish the job. To season them inside and out, we give them a light coating of kosher salt on their undersides.

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Roasted Cornish Game Hens

Getting crispy skin on a roast bird that spends an hour in the oven is challenging enough. What do you do with one that cooks in just 20 minutes?

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Serves 4

This recipe requires refrigerating the salted meat for at least 4 hours or up to 24 hours before cooking (a longer salting time is preferable). If your hens weigh 1 1/2 to 2 pounds, cook three instead of four, and extend the initial cooking time in step 5 to 15 minutes. We prefer Bell & Evans Cornish Game Hens.

Ingredients

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