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Practical Cooking Tips
- Let the hen rest at room temperature for 20 minutes before cooking to ensure even roasting.
- Baste the bird with the cherry glaze during the last 10 minutes of roasting for a glossy finish.
- Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C).
Ingredients 0/14
Reasons You'll Love It
Step 1
Lightly heat your oven to 350°F (175°C). In a small bowl, mix together sea salt, black pepper, thyme, garlic powder, rosemary, and paprika. Place the Cornish hens on a baking sheet and brush them all over with about 5 tablespoons of melted butter. Then, rub the spice mix evenly all over each hen.
Step 2
Pop the hens in the oven and let them roast for about an hour and a half. Every 30 minutes or so, baste them with some white wine to keep things juicy. You’ll know they’re done when the meat near the bone isn’t pink anymore and the juices run clear — you can double-check with a meat thermometer; it should read 180°F (82°C) in the thickest part of the thigh.
Step 3
While the hens are roasting, get the cherry glaze going. Combine the cherries, red wine, orange juice, and brown sugar in a saucepan and bring it to a boil. Let it bubble for 2 to 3 minutes, then turn the heat down to medium-low. Stir in 2 tablespoons of butter and cook until the sugar dissolves and the butter melts, about 10 minutes.
Step 4
To thicken the sauce, sprinkle in the flour and whisk it in well. Keep stirring as it thickens, which should only take a couple of minutes. When the hens are ready, drizzle the glaze over them and serve.
