Roasted Butter, Herb & Lemon Cornish Hens

 4 Cornish game hens –  if frozen, let thaw

  • Rub inside with Salt and Pepper
  • One large onion – quartered
    • Stuff each body cavity with quarter of onion

Mix the following, then marinade and refrigerate hens for 24 hours:

  • Lemon juice of 2 small lemons
  • Fresh basil
  • 1 cup white wine
  • pepper
  • 1 tablespoon – Herbs de Provence (or other favorite dried herb seasoning)

 – In Convection Oven

Additional ingredients

  • Fresh chopped Basil
  • 2 lemons
  • Lemon pepper
  • 3 teaspoon caldo de pollo
  • 1/4 teaspoon pepper
  • 6 tablespoons butter
  • 2 tablespoons oil
  • 1 pound yellow or green squash, cut into 1/4-inch rounds

Place hens on greased convection oven tray – breast side up.

Squeeze half a lemon over each hen

Melt butter – add lemon pepper, chopped basil and caldo de pollo

Use basting brush and pour/brush over game hens

Loosely cover pan with aluminum foil.

Bake at 350 for 30 to 40 minutes –

  • Or hen’s thigh measures 120 degrees with cooking thermometer

Un-foil hens and brush with juices. Bake an additional 30 minutes at 400 to brown. –

  • When thermometer inserted into the thickest part of the thigh registers 165°F, it’s done. Another indicator that it’s done is when you prick the thigh and the juices run clear.

 Cornish Game Hens

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