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Easy Kosher Cornish Game Hen Roasted to Golden Perfection

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✓ Pesach-friendly. Look for a Pesach hechsher on: margarine, garlic powder, paprika. Pesach recipes and menu planner

Meat (Fleishig)

Cornish game hens are small, young chickens, so each guest gets a whole golden bird of their own. Rubbed with seasoned margarine, garlic, paprika, thyme and rosemary and roasted over onions, they look impressive on a Shabbat or holiday table and cook faster than a whole chicken.

Getting Crisp, Golden Skin

Pat the hens completely dry, then rub the seasoned margarine both over and under the skin so the meat stays moist and the skin browns evenly. Roast at a high temperature until the thickest part of the thigh reaches 165°F. Larger hens may need 5 to 10 extra minutes. Let them rest briefly before serving.

Kosher Notes

This is a meat (fleishig) recipe. Use a pareve margarine, not butter. Kosher poultry is salted during the koshering process, so taste the pan drippings before adding extra salt to a gravy. Deglaze the pan with kosher wine or chicken stock for an easy gravy.

Make-Ahead

Season the hens up to 24 hours ahead and refrigerate them; bring them to room temperature before roasting. Serve with roasted potatoes, rice or a green salad.

Easy Kosher Cornish Game Hen Roasted to Golden Perfection
These individual Cornish game hens roast to golden perfection with crispy skin and tender meat, making any dinner feel like a special occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 4 Cornish game hens about 1.5 pounds each
  • 4 tablespoons kosher margarine softened
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary crushed
  • 2 tablespoons olive oil
  • 1 large onion quartered
  • 4 cloves garlic smashed

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F (220°C). Remove hens from refrigerator 30 minutes before cooking to bring to room temperature.
  2. Pat the hens completely dry with paper towels. Remove any giblets from the cavity and save for stock if desired.
  3. In a small bowl, mix together salt, pepper, garlic powder, paprika, thyme, and rosemary.
  4. Carefully loosen the skin over the breast meat by sliding your fingers underneath. Place about 1/2 tablespoon of softened margarine under the skin of each hen, spreading it around gently.
  5. Rub the olive oil all over the outside of each hen, then season generously with the spice mixture, making sure to get inside the cavity as well.
  6. Place the quartered onion and smashed garlic cloves in the bottom of a roasting pan. This creates a natural rack and adds flavor.
  7. Place the hens breast-side down on top of the onions and garlic. Roast for 20 minutes.
  8. Carefully flip the hens breast-side up and continue roasting for 20-25 minutes more, until the skin is golden brown and crispy.
  9. Check doneness by inserting a thermometer into the thickest part of the thigh. It should read 165°F (74°C).
  10. Remove from oven and let rest for 5 minutes before serving. This allows the juices to redistribute.

Notes

The hens can be seasoned up to 24 hours in advance and kept refrigerated. Just bring to room temperature before roasting. If your hens are larger than 1.5 pounds, add 5-10 minutes to the cooking time. Pan drippings make excellent gravy when combined with kosher wine or chicken stock.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 35g 45%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 0g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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