Roast Cornish HENS

Name: Roast Cornish HENS
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large Cornish hens (about 1 ¾ pounds each), spatchcocked; 2 tablespoons vegetable oil; 1 ½ teaspoons dried thyme, crumbled; 1 teaspoon salt; 1 teaspoon black pepper; 1 (Basic Pan Gravy)

15m Prep Time
30m Cook Time
55m Ready In

Cuisine : American
Course : Dinner

4 servings Position a rack in the center of the oven. Preheat the oven to 450°F. Place a wire rack on a large rimmed baking sheet or in a shallow roasting pan large enough to allow several inches of space between the birds.

Ingredients

Servings:

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(4 servings) Units:

As Written US Metric

Show sub-recipe ingredients

2 large Cornish hens (about 1 ¾ pounds each), spatchcocked
2 tablespoons vegetable oil
1 ½ teaspoons dried thyme, crumbled
1 teaspoon salt
1 teaspoon black pepper
1 (Basic Pan Gravy) (opens in new tab)
- Fat from the pan drippings or butter to make 2 tablespoons
- 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
- The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
- Salt and black pepper
- (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
- (Finely grated lemon zest or lemon juice)
Sub-recipe steps
1. Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding: Fat from the pan drippings or butter to make 2 tablespoons
2. Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in: 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
3. Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in: The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
4. Simmer gently until thickened, up to 10 minutes. Season to taste with: Salt and black pepper; (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage); (Finely grated lemon zest or lemon juice)
5. Strain the gravy, if desired, and reheat before serving.

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2 large Cornish hens (about 1 ¾ pounds each), spatchcocked
2 tablespoons vegetable oil
1 ½ teaspoons dried thyme, crumbled
1 teaspoon salt
1 teaspoon black pepper
1 (Basic Pan Gravy)

Let's Cook

Step 1.

Have ready: 2 large Cornish hens (about 1 ¾ pounds each), spatchcocked
Step 2.

Arrange the birds breast-side up on the rack. Brush the skin with: 2 tablespoons vegetable oil
Step 3.

Mix together in a small bowl: 1 ½ teaspoons dried thyme, crumbled; 1 teaspoon salt; 1 teaspoon black pepper
Step 4.

Rub the mixture onto both sides of the birds. Roast until the internal temperature of the thickest part of the thigh reaches 170°F and the thigh releases clear juices when pricked, 20 to 30 minutes. Place the birds on a platter, tent with foil, and let stand for 10 minutes. Prepare with the pan juices, if desired: (Basic Pan Gravy)

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Roast Cornish HENS

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