Ingredients:

  • 2 Cornish Game Hens (approx. 1.5–1.75 lb / 680–800g each), thawed
  • 1 Tbsp Olive Oil
  • 1 tsp Coarse Sea Salt (for dry brine/initial seasoning)
  • ½ tsp Black Pepper
  • 4 Tbsp Unsalted Butter, softened to room temperature
  • 2 cloves Garlic, minced finely
  • 1 Tbsp Fresh Thyme leaves, chopped
  • 1 Tbsp Fresh Rosemary leaves, chopped
  • 1 tsp Lemon Zest (from 1 small lemon)
  • ½ tsp Fine Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1 large Lemon, halved or quartered
  • ½ medium Yellow Onion, roughly chopped
  • 4 Bay Leaves (optional)
  • ½ cup Chicken Stock or water (for the roasting pan base)

Instructions:

  1. Pat Dry: Remove hens from packaging. Pat the exterior and the cavity aggressively dry using paper towels. This is critical for crispy skin.
  2. Initial Seasoning (The Dry Brine): Rub the exterior of both hens with 1 Tbsp of olive oil, and sprinkle evenly with 1 tsp of coarse sea salt and the black pepper.
  3. Chill and Dry: Place the hens, uncovered, on a wire rack set over a baking sheet. Refrigerate for a minimum of 1 hour (up to 4 hours) to allow the skin to dry out completely. Do not skip this step!
  4. Make the Compound Butter: In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, lemon zest, fine sea salt, and pepper. Mix thoroughly until evenly incorporated.
  5. Apply the Butter: Gently loosen the skin over the breasts and thighs of each hen using your fingers. Rub half of the compound butter mixture directly onto the meat under the skin.
  6. Coat the Exterior: Rub the remaining butter over the entire exterior surface of the skin.
  7. Stuffing Aromatics: Place a few pieces of chopped onion, a bay leaf, and a lemon wedge into the cavity of each hen. Optionally, truss the hens using butcher’s twine.
  8. Preheat Oven: Preheat the oven to a blistering 450°F (230°C). Place the wire rack holding the hens inside the roasting pan. Pour ½ cup of chicken stock or water into the bottom of the pan to prevent drippings from burning.
  9. The High-Heat Blast: Roast the hens for 15 minutes at 450°F (230°C) to immediately crisp the skin.
  10. Reduce Heat: Reduce the oven temperature to 375°F (190°C). Continue roasting for an additional 20–30 minutes.
  11. Check for Doneness: Insert a digital thermometer into the thickest part of the thigh, avoiding the bone. The hens are done when the internal temperature reaches 165°F (74°C). The juices should run clear.
  12. Rest the Hens: Remove the hens from the oven and transfer them to a clean cutting board (leaving the aromatics behind). Tent loosely with foil and allow them to rest for 10 minutes.
  13. Carve and Serve: Remove the trussing twine and the cavity aromatics. Serve each hen whole or halved, drizzled with the resting juices (if desired).