Ingredients:

  • 2 Cornish Game Hens (approx. 600–700g / 1.3–1.5 lbs each)
  • 1 tbsp (15 ml) Olive Oil, for drizzling
  • 1 large Yellow Onion, quartered
  • 2 Carrots, roughly chopped
  • Salt and freshly cracked Black Pepper, to taste
  • 6 tbsp (85g) Unsalted Butter, softened to room temperature
  • 2 tbsp (30 ml) Fresh Rosemary, finely chopped
  • 2 cloves Garlic, minced or grated
  • Zest of 1 large Lemon
  • 1 tsp (5 ml) Fresh Lemon Juice
  • ½ tsp (3g) Flaky Sea Salt
  • ¼ tsp (1g) Black Pepper

Instructions:

  1. Make the Compound Butter: In a small mixing bowl, combine the softened butter, chopped rosemary, minced garlic, lemon zest, lemon juice, salt, and pepper. Mix thoroughly until well combined.
  2. Prepare the Hens (Spatchcocking): Pat the hens very dry with kitchen paper. Using kitchen shears, cut along both sides of the backbone from the neck to the tail. Remove the backbone. Flip the hen breast-side up and press firmly down on the breastbone to flatten the hen (spatchcock). Repeat for the second hen.
  3. Season and Chill: Slide your fingers carefully under the skin over the breast and thighs to create small pockets. Rub half of the compound butter under the skin of each hen, distributing evenly. Rub the remaining butter over the entire exterior of the skin. Season generously with salt and pepper.
  4. Set Up the Roasting Pan: Place the quartered onion and chopped carrots on the bottom of the roasting pan. Drizzle with olive oil. Place a wire rack over the vegetables (if using). Place the seasoned hens, breast-side up, on the rack.
  5. Rest: Chill the hens in the refrigerator, uncovered, for a minimum of 30 minutes. This resting period is essential for drying the skin, leading to maximum crispiness.
  6. Roast High: Preheat your oven to 220°C (425°F). Place the hens in the preheated oven and roast for 15 minutes to achieve a deep golden colour.
  7. Roast Low: Reduce the oven temperature to 190°C (375°F). Continue roasting for another 35–40 minutes until the internal temperature, measured in the thickest part of the thigh (avoiding bone), reaches 74°C (165°F).
  8. Rest: Once done, remove the hens from the oven and transfer them to a carving board or plate. Tent loosely with foil and allow them to rest for 10 minutes before serving.