Butter Roasted Cornish Hens
Cornish hens was one of the very first what I considered to be back then “fancy” dinners I made by myself. There was something so extravagant about an individual hen for each guest. They made a beautiful presentation on the plate (especially when accompanied by stuffing) and let’s face it they were (and still are) cheaper than prime rib.
Cornish hens are also a great substitution this time of year for turkey – that is if you’re not cooking for a football team and/or don’t like having leftovers for a week. I do like a good turkey sandwich as much as the next girl but by about day three I’m kinda over it if you know what I mean.
I’m going to be sharing my stuffing recipe with you all soon. It’s made with King’s Hawaiian Sweet Bread instead of my traditional white bread and it changed the way I think about stuffing (sorry Mom)!
- 2 Cornish hens - giblets removed
- 1 large onion - thickly sliced
- 4 - 6 tablespoons herb compound butter
- Preheat oven to 425 degrees.
- Rinse hens with cold water and pat dry. Season inside of hens with salt/pepper. Place hens on top of sliced onions.
- Tie legs together with kitchen string or oven proof silicone bands. Rub hens with approximately 2 tablespoons of compound butter and season with salt and pepper.
- Roast hens for 35-40 minutes, or until juices run clear. Baste hens with remaining compound butter every 15 minutes.
- Allow hens to rest prior to serving.