Herb Roasted Cornish Hens with Plum & Fennel Chutney
Cornish hens rubbed with a fresh herb blend, then roasted to perfection and served with our Plum & Fennel Chutney…absolutely delicious!
You just can’t beat the flavor of a well-roasted hen. When one is cooked right, the skin on the outside becomes crispy, and the meat on the inside stays nice and moist.
Tips for roasting the perfect hens:
These tips are for smaller game hens, not larger birds such as a whole chicken. My process for larger birds is a little different, so pick up a couple of Cornish hens and follow these tips for an absolutely incredible meal!
Use paper towels to pat hens dry before rubbing them with olive oil & herb mixture.
Stuff the cavities with a couple of sprigs of fresh rosemary, thyme, lemon and kosher salt. This will help draw out excess moisture while seasoning the meat a little more.
Keep careful watch while cooking. This tip is most important because an over-cooked hen is never fun for anyone. The skin will be browned and crispy, but not black. Insert a thermometer and remove from oven once internal temperature of the hen reaches 165 degrees (between 55-65 minutes in an oven at 400 degrees).
Serve with chutney! Chutney is what you get when you cross a jam with a relish and then mix in some spices. Fruit chutneys are my absolute favorite, and they create masterpiece recipes when served with meat. Our plum & fennel chutney has subtle touches of apple and an exotic blend of spices, and it’s my absolute favorite to serve with these cornish hens.
