Best 8 Garlic Rosemary Cornish Hen Recipes

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Indulge in a culinary journey with our tantalizing Garlic Rosemary Cornish Hen, a symphony of flavors that will delight your taste buds. This dish is not only visually stunning, but also packed with aromatic herbs and succulent flavors. The Cornish hen is roasted to perfection, resulting in a crispy, golden-brown skin and tender, juicy meat. The garlic and rosemary marinade infuses the hen with a savory and fragrant essence, while the roasted vegetables create a vibrant and colorful medley of flavors. This recipe is not only delicious, but also incredibly easy to prepare, making it a perfect choice for both casual dinners and special occasions. As a bonus, we've included three additional recipes to complete your culinary experience: Garlic Herb Butter, Rosemary Roasted Vegetables, and a refreshing Cranberry Sauce. With step-by-step instructions and helpful tips, we'll guide you through the process of creating a memorable and mouthwatering meal that will leave your guests asking for seconds.

Check out the recipes below so you can choose the best recipe for yourself!

GARLICKY SMOTHERED CORNISH HENS



Garlicky Smothered Cornish Hens image

Provided by Sunny Anderson

Time 2h5m

Yield 2 to 4 servings

Number Of Ingredients 13

10 cloves garlic
Salt and freshly ground black pepper
2 (1 1/2-pound) Cornish hens
Olive oil
1 green bell pepper, seeded and small diced
1/2 medium onion, small diced
1/4 teaspoon cayenne pepper
1/2 teaspoon sweet paprika
3 cups chicken stock, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup white wine
2 tablespoons chopped fresh parsley, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Prepare the hens: In a mini food processor, pulse the garlic and 1 teaspoon salt to a paste. Using your fingers, make a pocket between the flesh and the skin of each Cornish hen. Stuff half the garlic paste between the skin and the flesh of the hens, evenly covering by pushing the paste along the flesh from the outside. Rub both hens all over with olive oil and sprinkle with salt and a grind of pepper. Cross the legs of each hen and tie together with kitchen string. Set aside and allow to come to room temperature for about an hour.
  • In a baking dish large enough to hold both hens, mix together the remaining garlic paste, the bell pepper, onions, cayenne pepper, paprika, a pinch of salt and a grind or 2 of pepper.
  • Place the prepared hens on top of the vegetables in the pan and slowly pour in 2 cups chicken stock. Place in the oven and cook until the temperature reaches 160 degrees F between the leg and the body of the hen when tested with an instant-read thermometer, about 40 minutes.
  • Remove the hens from oven and remove from the pan to a plate. Cover lightly with aluminum foil to keep them warm while making the gravy. In a medium saute pan, melt the butter over medium heat. Add the vegetables from the baking dish and the flour. Whisk the flour briskly until it is combined with all the pan contents. Add the wine and let reduce. Take a sip of wine for yourself; you've worked hard. Stir in the remaining 1 cup chicken stock. Taste and season with salt and pepper, and then cook until the sauce has thickened to a gravy consistency, about 5 more minutes. To serve, remove the aluminum foil from the hens. Remove the string and cut in the birds in half. Pour the gravy over the top and garnish with chopped parsley.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY



Cornish Game Hens with Garlic and Rosemary image

The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Cornish Game Hens with Garlic and Rosemary. Pour a light Chianti throughout the meal.

Categories     Garlic     Roast     Valentine's Day     Low Carb     Winter     Birthday     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

4 1 1/4- to 1 1/2-pound Cornish game hens, giblets removed
1 lemon, cut into 4 wedges
4 large fresh rosemary sprigs
3 tablespoons olive oil
24 garlic cloves, peeled
1/3 cup dry white wine
1/3 cup canned low-salt chicken broth
Additional rosemary sprigs (for garnish)

Steps:

  • Preheat oven to 450°F. Pat hens dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 tablespoon oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
  • Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens. Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
  • Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
  • Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.

ROASTED CORNISH HENS WITH ROSEMARY AND GARLIC



Roasted Cornish Hens With Rosemary and Garlic image

Provided by Pierre Franey

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

4 Cornish hens about 1 lb. each
Salt and freshly ground pepper to taste
4 sprigs fresh rosemary or 2 tablespoons dry
4 garlic cloves peeled
2 tablespoons olive oil
1 medium-size onion peeled and quartered
1/4 cup dry white wine
3/4 cup fresh or canned chicken broth

Steps:

  • Preheat oven to 450 degrees.
  • Rub the hens inside and out with salt and pepper and remove any excess fat inside. Place one sprig of rosemary and one garlic clove in each cavity and truss the hens, if desired.
  • Place the hens in a large metal roasting pan. Brush them with the oil. Arrange the birds on their sides. Scatter the necks, gizzards, hearts, livers and onion around the birds. Place the dish on top of the stove and heat until the oil is sizzling.
  • Place the pan in the oven and bake for 20 minutes, basting occasionally.
  • Turn the birds on the reverse side and cook for 15 more minutes, basting occasionally.
  • Remove all the fat from the dish and add the wine and chicken broth.
  • Reduce the heat to 425 degrees. Place the hens on their backs for a final 10 minutes of cooking. The simmering broth will deglaze the pan as the birds roast, making a gravy. Remove from the oven and pour the cavity juices, including the rosemary and garlic, into the pan. Remove the rosemary and the trussing string, and let the hens rest in a warm place for 5 minutes before carving. Serve with the giblets and onions, if desired.

Nutrition Facts : @context http, Calories 654, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 46 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 1298 milligrams, Sugar 2 grams

GARLIC & ROSEMARY CORNISH GAME HENS



Garlic & Rosemary Cornish Game Hens image

I adore garlic so here is yet another recipe using it! I don't know who gave this recipe to me, I found it this weekend in a kitchen drawer! I hope you enjoy it.

Provided by Rise3834

Categories     Chicken

Time 1h15m

Yield 4-8 serving(s)

Number Of Ingredients 7

4 Cornish hens
4 sprigs rosemary
20 -25 cloves fresh garlic
1 lemon
3 tablespoons olive oil
1/3 cup chicken broth
1/3 cup dry white wine

Steps:

  • Heat oven to 450.
  • Rinse and pat dry game hens.
  • Season cavities lightly with salt& pepper.
  • Cut lemon into 4 wedges.
  • Place 1 wedge inside each hen along with 1 sprig of the rosemary and 1 clove peeled garlic Rub outside of hens with 1 tbl of oil.
  • Season outside of hen lightly with salt& pepper.
  • Place hens in pan placing peeled garlic around all.
  • Roast hens for appx 25 minutes at 450.
  • Reduce temp to 350 and pour wine, broth and remaining oil over hens.
  • Continue to cook for about 25 minutes (or until juice from thickest part runs clear) Be sure to baste about every 10 minutes in this final cooking time.
  • Remove hens from pan and pour remaining juices as well as any juices from the cavities into medium saucepan Boil juices about 6 to 8 minutes (or until desired consistency).
  • Arrange hens on plates and spoon sauce and garlic over and around each, add additional rosemary as a garnish if you like.
  • The 4-8 servings is that you can cut the hens in half to double the servings.
  • This goes very well with a light salad and rice pilaf (and of course a glass of wine).

GARLIC-ROSEMARY CORNISH HEN



Garlic-Rosemary Cornish Hen image

I have served these hens for backyard cookouts as well as a formal dinner entrée. The garlic is mild and pleasant and combined with rosemary and lemon results in meat, tender and moist.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 9

1 Cornish game hen (20 to 24 ounces), split lengthwise
1/2 medium lemon, cut into wedges
2 fresh rosemary sprigs
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
10 garlic cloves
2 tablespoons chicken broth
1/4 cup white wine or additional chicken broth

Steps:

  • Preheat oven to 450°. Place hens, breast side up, over lemon and rosemary in an ungreased 11x7-in. baking dish. Brush with oil and sprinkle with salt and pepper. Add garlic to pan. Bake, uncovered, 20 minutes. Reduce heat to 350°. , Pour broth and wine over hen and bake 10-15 minutes or until a thermometer inserted in thigh reads 180°, basting twice with pan juices. Remove hen to serving plates and keep warm., Transfer pan juices to a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pan juices reach desired consistency. Strain juices and serve with hen.

Nutrition Facts :

ROSEMARY ROAST CORNISH HENS



Rosemary Roast Cornish Hens image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

4 Cornish hens (about 1 pound each)
Cornbread Herbed Stuffing, recipe follows
1/4 cup vegetable oil
1/2 cup dry white wine
1 medium onion, finely chopped
2 cloves garlic, minced
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 tablespoons unsalted butter, softened
Freshly ground black pepper
3 tablespoons butter
1 cup chopped onions
1 cup chopped celery
2 cups dry cornbread cubes
2 cups dry white bread cubes
2 teaspoons poultry seasoning
2 teaspoons chopped fresh sage leaves or 3/4 teaspoon dried sage leaves
2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried rosemary
2 teaspoons finely chopped fresh parsley
2 large eggs, lightly beaten
1/2 to 1 cup chicken stock
Salt and freshly ground black pepper, to taste

Steps:

  • Remove the giblets from the hens. Rinse the hens with cold water and pat them dry with paper towels.
  • Combine the marinade ingredients in a small bowl. Place the hens in a large self-sealing food-storage bag and pour the marinade over them. Close the bag securely and refrigerate for at least 3 hours. Shake the bag once or twice to coat the hens evenly with the marinade. Preheat the oven to 400 degrees.
  • Remove the hens from the plastic bag and pat dry with paper towels. Season the hens inside and out with salt and pepper. Stuff the cavity loosely with the Cornbread Herbed Stuffing. Rub or brush butter over the skin of the hens and place the hens breast side up in a shallow roasting pan, large enough to allow space between the hens.
  • Roast for 15 minutes to brown. Reduce the oven temperature to 350 degrees and baste frequently with pan drippings and melted butter. Continue roasting for 35 to 45 minutes, or until the juices run clear when the flesh is pierced with a sharp knife.
  • In saute pan, melt the butter. Saute the onions and celery in the butter until tender. In a large bowl, toss the bread cubes with onions, celery, poultry seasoning, and herbs. Add the eggs and enough chicken stock to slightly moisten and barely bind the ingredients. Season with salt and pepper to taste. Yield: 9 to 10 cups;

ROASTED GARLIC-ROSEMARY CORNISH GAME HENS



Roasted Garlic-Rosemary Cornish Game Hens image

Make and share this Roasted Garlic-Rosemary Cornish Game Hens recipe from Food.com.

Provided by Ceezie

Categories     Meat

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup thinly sliced garlic clove
2 tablespoons finely chopped fresh rosemary
6 (1 1/4 lb) Cornish hens
6 rosemary sprigs
1 teaspoon salt
1/2 teaspoon black pepper
cooking spray

Steps:

  • Preheat oven to 350°.
  • Mix garlic and chopped rosemary together in a small bowl.
  • Rinse each hen under cold water; pat dry. Starting at neck cavity, loosen skin from breast by gently inserting fingers between skin and meat. Place about 2 teaspoons of garlic mixture under skin and spread evenly over breast meat. Place 1 rosemary sprig in body cavity. Sprinkle hens with salt and pepper.
  • Tie ends of legs together with cord. Lift wing tips out and tuck under hen. Place hens on a broiler pan coated with cooking spray; bake for 1 hour or until juices run clear. Remove skin and cord before serving; split hens in half lengthwise.

CORNISH GAME HENS WITH GARLIC & ROSEMARY



Cornish Game Hens With Garlic & Rosemary image

Lemon and rosemary infused hens basted with wine and garlic broth that is incredibly delicious- and easy to do

Provided by Sracampo

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

4 Cornish hens
salt and pepper
3 tablespoons olive oil
1 lemon, quartered
4 sprigs fresh rosemary
24 garlic cloves
1/3 cup white wine
1/3 cup chicken broth
4 sprigs fresh rosemary (to garnish)

Steps:

  • Preheat oven to 450°F (230°C). Rub hens with 1 tbsp of olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig of rosemary in each cavity. Arrange in a large roasting pan and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  • Reduce oven temp to 350°F (175°C). In mixing bowl combine wine, broth and 2 tbsp of olive oil and pour over hens. Continue roasting about 25 minutes or longer (I cooked total 1 hr 15 min), until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to platter, pouring cavity juices into the roasting pan. Tent hens to keep warm with tin foil. Transfer pan juices and garlic cloves to saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. (I mashed garlic). Cut hens in half lengthwise and arrange on plates. Spoon garlic sauce around hens. Garnish with rosemary and serve.

Nutrition Facts : Calories 418.4, Fat 18.4, SaturatedFat 3.5, Cholesterol 217.5, Sodium 231.1, Carbohydrate 9.4, Fiber 1.6, Sugar 0.4, Protein 49.8

Tips:

  • Choose the right Cornish hens: Look for hens that are plump and have a moist appearance. Avoid hens that are dry or have any blemishes.
  • Prepare the hens properly: Rinse the hens inside and out and pat them dry. Remove any excess fat and giblets.
  • Season the hens generously: Use a combination of garlic, rosemary, salt, and pepper to season the hens inside and out. You can also add other herbs and spices to taste.
  • Stuff the hens if desired: Stuffing is optional, but it can add flavor and moisture to the hens. You can use a variety of stuffing recipes, such as bread stuffing, rice stuffing, or vegetable stuffing.
  • Roast the hens at a high temperature: Roasting the hens at a high temperature will help them to brown and crisp on the outside while remaining moist and juicy on the inside.
  • Let the hens rest before carving: After roasting, let the hens rest for 10-15 minutes before carving. This will help the juices redistribute throughout the hens, making them more tender and flavorful.

Conclusion:

Garlic rosemary Cornish hens are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends.

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