Cornish Hens, also called Rock Cornish Game Hen, is a cross breed between Cornish game cocks, the Malayan fighting cock and the White Plymouth Rock chicken to produce a succulent smaller bird. It is served while still young and small, weighing less than 2 pounds. One Cornish hen is suitable for a single serving. These hens were bred by a Connecticut couple in the 1950’s and became popular thereafter.
Instead of Cornish Hens, a plain chicken or duck breast can be used in this recipe. This one-dish meal has an impressing presentation. I stuffed the hens with colorful peppers, onions and several sprigs of rosemary. I added the small potatoes and roasted Brussels sprouts about 35 and 45 minutes to the Cornish Hens while cooking in the oven. At the end I brushed the Cornish Hens with a balsamic glaze, which gives it a special zing.
Those Poultry Kitchen shears are strong enough to cut a Cornish Hen in half, also be used for cutting Chicken for Spatchcock other poultry
Balsamic glazed Cornish Hens
It’s basically a one dish meal. I added the small Red Potatoes and roasted Brussels Sprouts 35 and 45 minutes later next to the the Cornish Hens to finish cooking
Ingredients
- 2 Cornish Hens (regular chicken add 10 to 15 minutes cooking time, depending on size).
- Sea Salt
- Pepper flakes or Mediterranean seasoning for spice
- red and yellow peppers, chopped
- 1 onion sliced
- 2 fresh sprigs rosemary
- 1 lb Brussels Sprouts (washed, dried, and halved)
- 1 lb small potatoes
- 3 tbsp olive oil
- Balsamic glaze:
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
Instructions
- Pre-heat oven to 375 F.
- Stuff Cornish Hens with rosemary sprigs, sliced onion and sliced pepper. Season with sea salt.
- Bake the Cornish Hens a total for 1 hr 10 min.
- After 35 min, add the small potatoes.
- Shake the Brussels sprouts in olive oil, sea salt and cajun or red pepper seasoning. Place them into the oven after 45 minutes (can be added on a separate sheet). They’ll need to be turned halfway through.
- Combine the balsamic vinegar, honey, soy sauce and garlic. Brush the Balsamic sauce on top the Cornish Hens 10 minutes before the 1 hr 10 min minutes is reached. Internal temperature should be at least 160 F or 71 C
Notes
Rosemary sprigs can be replaced with thyme or sage sprigs. The Cornish Hens should be thoroughly cooked when the interior temperature has reached 160 F
Nutrition information
„Lecker und fein als Beilage bietet sich hierbei ein schneller und einfache Fenchelsalat an
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