Cornish hens are my mother in law’s go to the main dish when she entertains. The presentation is gorgeous and the recipe only calls for a few ingredients. I’ve always wanted to learn the secret to the crispy skin and delicious flavor that Rita always nails. I couldn’t believe it but the secret is… drum roll, please…..BROILING the cornish hens before you let it cook in the oven low and slow.
Cornish Hens
- Prep Time: 24 hours
- Cook Time: 5 hours 30 minutes
- Total Time: 29 hours 30 minutes
- Yield: 8 servings 1x
- Category: Dinner
Description
The main dish that looks much fancier to make than it really is!
Ingredients
Scale
- 8 Frozen Cornish Hens
- 4 Tablespoons of Mayonnaise
- Scant of Sea Salt
Instructions
- Preparation is a two-day process. On the second day before the meal: thaw the frozen hens in the refrigerator. The day before the meal: wash, dry, lightly salt and butterfly the hens and place back into the refrigerator.
- The day of the meal: set hens on a baking sheet lined with heavy duty aluminum foil and place hens skin side up.
- Lightly cover the side facing up with mayo.
- Place on the second level of the oven on broil until the skin starts to brown, approximately 12-15 minutes.
- Remove pan from the oven, flip to the other side and repeat covering the other side lightly with mayo and broil again for an additional 12-15 minutes.
- Remove pan from oven and flip again. This time place the hens leg up. Tightly cover the pan with heavy-duty aluminum foil and bake for 2 1/2 hours at 375 degrees.
- About 2 hours in, remove the pan from the oven and pour the excess liquid on top in order to add moisture.
- Place back in the oven covered for an additional 30 minutes.
Keywords: roasted chicken recipe, roasted cornish hen, fodmap chicken recipe, fodmap roasted chicken
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