cornish hens

By far the best roast chicken recipe I've ever done. Luxurious, silky creme fraiche slathered all over a perfectly roasted, super juicy bird. Slightly adapted from <a href="https://www.foodnetwork.com/recipes/the-standard-grill-million-dollar-chicken-2145489" rel="nofollow">The Standard Grill</a>.

Million Dollar Chicken

cornish hens,

thyme

rosemary

garlic, crushed

bay leaves

lemon

herbs de provence

flaky kosher salt

black pepper

Olive oil

sourdough bread (SEE NOTE)

(1 cup) plain creme fraiche

lemon,

aleppo pepper

shallot,

garlic,

rosemary,

kosher salt and black pepper

flat leaf parsley, finely chopped

Preheat oven to 450 degrees F. Use a baking vessel that's big enough to contain all of your chicken(s). In a small bowl or container, mix three tablespoons of kosher salt, one tablespoon of herbs de provence, and 1 teaspoon of black pepper together. This will be your seasoning blend.

Drizzle about 3 tablespoons of olive oil in a large baking dish, stainless steel, or cast iron skillet. Layer the sour dough bread on the bottom.

Pat the skin of the hens dry with paper towels. Sprinkle a generous amount of the seasoning blend into the cavity of each hen. Stuff 3 sprigs of thyme, 1 sprig of rosemary, 1 smashed garlic clove, 1 bay leaf, and one slice of lemon into each hen. Drizzle about a tablespoon or two of olive oil all over the skin of each hen, then sprinkle more of the seasoning blend all over the surface of the bird. Truss the legs together with kitchen twine, and place each hen on top of the sourdough bread slices. Place the hens and bread into your preheated oven on the middle rack, and roast uncovered for 50 minutes.

Meanwhile, mix all of the Million Dollar Sauce ingredients together in a medium bowl until well combined. Set aside in the fridge to chill.

After 50 minutes, remove the hens from the oven. Slather each hen with the Million Dollar Sauce very liberally. It will melt like butter almost instantly. Pop the hens back into the oven for just 10 minutes. After 10 minutes, remove from oven, turn off the heat. Slather them again and put them back into the hot but turned off oven for about 5 to 10 more minutes. Remove from oven and allow them to rest for at least 10 minutes.

Meanwhile, pour the remaining Million Dollar Sauce into a small saucepan or skillet and simmer over medium heat for about 2 to 3 minutes. Pour into a small serving dish, and serve alongside the hens.

Serve the hens with a slice of the caramelized bread (if you want), and more Million Dollar Sauce for drizzling. Enjoy!

Girl you are giving us so much at one time, LOVE IT.  This looks sooo amazing all see, taste, &amp; smell is HDP, can't wait to try this.  HDP gang from Harlem,NYC.  Congrats on everything, keep the recipes coming.  You are soooo AMAZING,

This looks fantastic! Where can I find those peppers besides Amazon?

What adjustments should be made if we use chicken pieces instead of a whole hen or chicken? Thighs or breasts for example?

If I were to use chicken thighs, how would I incorporate the thyme/rosemary/garlic bundle?

Listen Resha,

My man is VERY picky. He has a long list of things he won’t eat so I’m limited with what I can cook for him. After hearing you on The Read podcast I visited your site and decided on this Million Dollar Chicken. I paired it with the crispy smashed potatoes. 

My man didn’t want to try it for dinner last night but had it for lunch today and this is the text I got while at work:

“The only chicken I’ve ever liked has been chick fila, and that one time I had hip hop, I like this meal babe. This can be a repeat rotation...You put your whole ass in this meal and I love it lol 🥰”

You and your recipes work magic honey!! Keep doing what you do. 

P.S. I didn’t use bread but next time I will. Can’t wait to add this to the “rotation” lol

Wondering if I can use potatoes instead of bread on the bottom?  Like a gratin type thing?

I heard about you on The Read a couple of weeks back and had to check out your recipes. I'm so glad that I did! I just made this recipe and my parents were floored. My dad would not stop talking about how flavorful it was and how moist the chicken was. I will definitely be making this again in the near future! I'm sure I'll be dreaming about it until then :D

I just made this last night, and boy oh boy was it a hit. We had a bit of a snow storm and I could not get the creme fraiche and looked up how to make it but it said it takes 24 hrs:(  We ate the chicken without the sauce and it was awesome.  I'm making it again tonight, making the stop at Wegmans....Can't wait!!!!   Love this recipe

I made this recipe with 2 whole chickens and it definitely exceeded my expectations - they were so moist and tasty. I was a little salty when people wanted to take the leftovers home because I was looking forward to having them for lunch the next day. Thank you for your very detailed, clear and organized recipe, it reduced the intimidation factor for me and I look forward to trying more of your recipes soon.

I made this recipe for Valentine's Day for my sweetheart and it was AMAZING! My hens didn't brown as pretty as Chef Resha's did so I broiled them for 3 minutes at the end of the 50 minute cook time before I slathered them in sauce the first time. Also, creme fraiche wasn't available in my grocery store but I found out you can make it by combining full-fat buttermilk and full-fat heavy whipping cream and letting it sit for 12 hours in the fridge. I LOVE every recipe I have made from the amazing Chef Reshas website! Is there an actual cookbook available to purchase?

First time working with cornish hens but it came out really moist and the herbs stood out on the flavor profile. Much easier to make than i thought it would be. Paired it with your Mac n cheese recipe and a white wine Lentil dish i like to make Big Hit. Next time i think i'll add more seasoning to the chicken and maybe season it overnight

Sis...... ohhhhh SISSSSSS. This meal 😭😭😭 My soul cried. I made it the first time with a whole chicken and it just wasn’t right and I was lowkey mad. Lol (I’m serious) So something told me to find the Cornish hens and follow the recipe. Chileeeee when I tell you I jumped for Jesus and almost burned my fingers trying to eat it the second time. It’s AMAZING! I stalked the comments and substituted the Aleppo pepper for a dash of cayenne and paprika together it gave it that extra kick. I also reduced the amount of salt because I had coarse kosher and saw that and it tastes perfect. You have my heart food wise sis. Come out with a cook book. I’ll buy it ALL.

Made this for Christmas dinner and now I’m being asked to make it for easter dinner! I don’t even eat meat 😂 but I heard it was very good!

ABSOLUTELY LOVE!!!!  I actually do one whole chicken butterflied wirh the same measurements for 3 cornish hens. This comes out so tender and juicy!  Every time I make this dish it is a huge hit.  If Chef Resha comes out with a cookbook I would so buy because there are more recipes that I enjoy and a cookbook is a little more accessible for me!

Made this dish tonight with my mom. Everyone loved it!!
We’ll probably try this recipe with 1 whole chicken next time. Sooo good! 
Thank you so much !

Made this today and used sour cream instead but it was soooooooooooooo good. I had to stop myself from eating.

I made this recipe for my husband and I-girrrrrrrrl, this recipe is a keeper!! I used two Cornish Hens. They have NEVER been so flavorful, tender, moist, juicy, succulent, fall off the bone tender before. I almost started to slap myself. This IS my new go to recipe. WE LOVED IT!! I made it without the bread, and slapped the extra sauce over my rice. I'm really impressed, and I will be enjoying this recipe with friends and family.
  Thank you for a simple, easy to follow recipe that is versatile, (next time I will use chicken), and heavy on flavor!!

Words can’t describe the party in my mouth! The chicken and the sour dough bread! OMG I’m in heaven!!! The million dollar sauce took this recipe up 100%! Sooooooooo good!!!

This is soooooo bomb!!! Whew! I did it with a whole chicken and myyyyy goodness!! 

 I made my creme de fraiche the night before! It was super easy ... It’s only 1cup cream and 2 tablespoons of  buttermilk. It has to sit out 12-24 hours and then I just put it in the fridge to chill ... It lasts up to two weeks!!! 

You did that sis!

Tender, roasted Cornish Hens with Stuffing makes Thanksgivings extra special. An easy apple mustard glaze takes the place of gravy, and a classic bread stuffing soaks everything up. A smaller bird makes a big impression because everyone gets their own.

Cornish Hens with Stuffing

(1 1/4-

butter (softened)

salt and black pepper

butter ((1/2 stick) plus more for buttering dish)

onion

celery

chicken broth

parsley

sage (minced, or 1/4 teaspoon dried)

fresh thyme (minced, or 1/4 teaspoon dried)

fresh marjoram (minced, or 1/4 teaspoon dried)

French bread

apple juice

honey

Dijon Mustard

Adjust oven racks to accommodate both baking dishes at the same time (one for the hens, one for the stuffing). Preheat oven to 350 degrees.

Truss the hens by tucking the wings against the hens, running a piece of cooking twine from the neck of the bird around the breasts, and tie the drumsticks together. Place the hens breast side up in a shallow baking dish. Rub each hen with butter, and sprinkle with salt and freshly ground pepper. Bake uncovered for one hour.

For the hens:

While the hens are baking, prepare the stuffing. Coat a 9-inch by 9-inch baking dish with butter.

In large skillet over medium-high heat, melt butter until foaming. Add onion and celery and sauté until translucent, about 7 to 8 minutes. Meanwhile, in a large bowl whisk the egg. Stir in broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

To the skillet, add parsley, sage, thyme, and marjoram until fragrant, about 30 seconds. Transfer to the bowl with the eggs and mix well. Add bread cubes and toss to combine. Transfer to prepared baking dish.

Cover tightly with foil and bake until mostly heated through, about 25 minutes. Remove foil and bake until crispy edges form, about 15 to 20 minutes longer. 

For the stuffing:

While the hens and stuffing bake, prepare the apple glaze in a small saucepan. Bring the apple juice to boil and cook until reduced by half (1 cup). Remove the saucepan from heat and stir in honey and Dijon mustard. Set aside 1/2 cup for serving.

Brush hens with apple glaze and bake until a thermometer reads 170 degrees, about 25 to 35 minutes longer, basting with pan juices occasionally (if hens brown too quickly, cover the pan loosely with foil).  Remove hens from oven, tent with foil, and let stand 10 minutes. Serve the hens with stuffing, passing the reserved apple glaze separately.

For the apple glaze:

This sheet pan spatchcocked Cornish hens with summer vegetables is the perfect weeknight dinner. It all bakes up on one sheet pan and is packed with perfectly crisp Cornish hens, zucchini, baby potatoes and cherry tomatoes all tossed in olive oil, oregano, thyme mixture. You&#x27;ll love this sheet pan meal!

Sheet Pan Spatchcocked Cornish Hens with Summer Vegetables

(2-1/2 pound) Cornish hens,

olive oil

Kosher salt and pepper,

oregano

thyme leaves

baby yellow potatoes

cherry tomatoes,

zucchini,

Preheat oven to 375 degrees F.

Remove the giblets from the Cornish hens and...

Remove the giblets from the Cornish hens and place them on a cutting board, breast side down.

Using sharp kitchen shears cut down each side...

Using sharp kitchen shears cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, and lay it flat.

Optional: Near the bottom of the breast near...

Optional: Near the bottom of the breast near the legs there should be some loose skin. Cut a small slit on each slice of fat and put your legs through the hole. This helps hold the legs in place but it is completely optional.

Rub both birds with about 1 tablespoon olive...

Rub both birds with about 1 tablespoon olive oil, season the front and underside of the bird with kosher salt and pepper. Sprinkle with half of the oregano and thyme onto the bird and rub to coat the top and bottom.

Use the rest of the olive oil and...

Use the rest of the olive oil and herbs to toss with the vegetables. Season with the desired amount of kosher salt and pepper.

To a large rimmed sheet pan add the...

To a large rimmed sheet pan add the flattened Cornish hens and potatoes.

Cook for about 45 minutes, tossing the potatoes...

Cook for about 45 minutes, tossing the potatoes midway to keep them crispy and evenly cooked.

Remove from the oven and add on the...

Remove from the oven and add on the tomatoes and zucchini.

Cook for about another 15 minutes or until...

Cook for about another 15 minutes or until the chicken is fully cooked, internal temperature 160 degrees in the thigh.

Perfectly tender and juicy, savory with a touch of boldness, roasted Cornish hens are sure to become the new family favorite! This flavorful dish packed with fresh herbs and seasonings is simply unforgettable.

Roast Cornish Hens

Cornish game hens

(56 g) garlic butter, (softened)

Salt and pepper, (to taste )

(5.5 g) Italian seasoning

(12 g) Creole seasoning

bay leaves, (halved)

yellow onions, (quartered )

garlic, (roughly chopped )

lemons, (quartered )

chicken stock

½ cup (117.5 ml) dry white wine

¼ cup (62.5 milliliters) fresh lemon juice

Rinse Cornish hens with water, then pat dry with paper towels. Salt and pepper the hens.

Preheat oven to 450°F/232℃. The high temperature at the beginning will crisp the hens—line the bottom of a baking pan, cast iron, or roasting pan with foil.   

Use your index finger to carefully loosen the skin on top of the hens and rub them with garlic herb butter mixture. Plain butter works as well. 

Lightly spray or coat the skin of hens with olive or cooking oil, then season with Italian and Creole seasoning.     

Open up the cavity of the hens and stuff with half of the herbs, bay leaf, onion, garlic, and lemon. Just think of all those flavors infused in the meat!

Tuck the wings under the hen and use kitchen twine to tie the legs together. That helps the hens roast evenly and present well. No worries, if you don&#39;t have any on hand, it won&#39;t affect the taste. 

Place hens in a roasting pan and place the extra herbs, garlic, lemon, and onions around them. Roast for about 20-25 minutes.

While the hen is roasting, whisk together chicken stock, white wine, and lemon juice. Set aside.

After the hens have roasted for 20-25 minutes, reduce the oven temperature to 350°F/177℃.  

Carefully and heavily baste the hen with the chicken stock mixture. Continue roasting for about 25-30 minutes or until juices run clear and/or the thermometer reaches 165°F/74℃ (ensure the thermometer doesn&#39;t touch the bone!).

If using a flavor injector, inject hens with chicken mixture, baste and inject your hens every 10 minutes. This step is optional for those who choose to do it.

Remove the pan from the oven and let the chicken rest for about 5-10 minutes. Transfer fully cooked hens to a carving board, cut, and serve. 

Serve with roasted fingerling potatoes and honey-glazed baby carrots.

This soul food Cornish hens recipe is made the way Black folks season and prepare chicken, so it&#39;s moist, juicy, and full of flavor! The only thing these little birds lack is less fat and fewer calories compared to chicken!

Soul Food Cornish Hens

1-1 ½ pound Cornish hens (up

salt

garlic salt (Weber Roasted Garlic & Herb (or similar))

parsley (chopped fresh parsley

thyme (fresh sprigs of thyme

Mix the Famous Dave’s seasoning and the roasted garlic & herb spice in a small bowl to create the Southern spice rub.

Combine the seasonings into one mixture and rub it onto the hens to coat them.

Pour the chicken broth into the inner pot.

Then open the Instant Pot lid then place the Instant Pot trivet rack inside the inner pot.

Place the hens inside the inner pot with the broth.

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 25 minutes.

When the cooking time is finished, allow a natural pressure release for at least 15 minutes.

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Baste the hens by using a large spoon to scoop the pot or pan juices from the inner pot over the top of each hen.

Use the trivet rack’s handles to easily remove the hens from the inner pot.

Place the finished hens on a cutting board to carve, and slide out the trivet rack underneath.

Optionally, reserve the remaining chicken broth in the inner pot to pour over the Cornish hens as you serve them and garnish with chopped fresh parsley or thyme sprigs. (I also like to pour the broth over rice!)

Serve Black folks soul food Cornish hens right away, and enjoy!

https://www.youtube.com/watch?v=QY10aWPxtkw

This soul food Cornish hens recipe is made the way Black folks season and prepare chicken, so it's moist, juicy, and full of flavor!
The only thing these little birds lack is less fat and fewer calories compared to chicken!

Print the recipe - https://thesoulfoodpot.com/soul-food-cornish-hens/

Course: Main Course
Cuisine: Soul Food
Black folks Cornish hen recipe, Cornish hens, Instant Pot chicken recipes, Instant Pot recipe, soul food Cornish hen recipe, soul food Cornish hens, soul food Cornish hens recipe

#BlackfolksCornishhenrecipe #Cornishhens #InstantPotchickenrecipes #InstantPotrecipe #soulfoodCornishhenrecipe #soulfoodCornishhens #soulfoodCornishhensrecipe

Grilled Cornish hens is one of those easy recipes I make when I want to make an amazing main dish without a lot of effort.

Grilled Cornish Hens

Cornish hens (thawed)

white wine vinegar

tsp sugar

garlic (minced)

tsp kosher salt

Worcestershire sauce

tsp cumin

limes

make vinaigrette

Make Vinaigrette: In a small bowl, combine the oil, vinegar, sugar, garlic, salt, Worcestershire sauce, cumin and juice of 2 limes.

marinate

Marinate: Remove the hens from the packaging. Place in a zip-top bag. Add 3/4 cup of the vinaigrette. Seal the bag, removing as much air as possible. Massage the vinaigrette into the hens. Marinate in the refrigerator for 4-8 hours, flipping at least once.

grill

Grill: Heat grill to 375-400F degrees with an indirect heat zone (see above). Remove the hens from the marinade. Place on the grill over indirect heat and grill for 30 minutes, rotating (not flipping) occasionally.

baste

Baste: After 30 minutes, baste with the marinade that you set aside and continue cooking for about 15 minutes, or until the internal temperature registers at 165F degrees.

rest

Rest: Remove from the grill and rest for 10-15 minutes before serving.

https://content.jwplatform.com/videos/kdLoBG5b.mp4

Who needs a giant turkey for Thanksgiving? These Buttermilk Brined Roasted Cornish Game Hens are the perfect size for an intimate gathering!

Buttermilk Brined Roasted Cornish Game Hens

Cornish hens

buttermilk

paprika

garlic powder

orange

orange,

butter, softened

kosher salt

pepper

Rinse the Cornish hens under cool water. Pat...

Rinse the Cornish hens under cool water. Pat dry with paper towels, set aside.

In a large bowl, whisk together the buttermilk,...

In a large bowl, whisk together the buttermilk, salt, paprika, garlic powder, and orange juice.

Place the hen's in a large food storage...

Place the hen's in a large food storage bag and cover the buttermilk mixture. Place in a dish to prevent leaks and place in the refrigerator. Let the hens brine for at least 3 hours, or overnight.

Preheat the oven to 425°F. Take the hens...

Preheat the oven to 425°F. Take the hens out of the brine and lightly pat dry with paper towels. Insert a quarter of an orange and a few sprigs of rosemary and thyme inside the cavities of the bird. Tie the legs together with kitchen twine. Combine the softened butter with the garlic and rub liberally all over the birds, season generously with salt and pepper.

Place in a roasting pan.

Place in the middle rack of the oven....

Place in the middle rack of the oven. Roast the hens for 50 minutes to 1 hour; until the skin is golden and the internal temperature in the thickest part of the thigh is about 165°F

Top 9 cornish hens recipes from across the web

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Top 9 cornish hens recipes from across the web

The most viewed cornish hens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Million Dollar Chicken

Million Dollar Chicken

Cornish Hens with Stuffing

Sheet Pan Spatchcocked Cornish Hens...

Roast Cornish Hens

Soul Food Cornish Hens

Grilled Cornish Hens

Buttermilk Brined Roasted Cornish G...

Easy Cornish Hens Recipe

The most viewed cornish hens recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine