Cornish Hens with Lemon and Herbs
For more-generous portions, cook one hen per person. If you do, use two roasting pans, and double the other ingredients.
Herb-Roasted Cornish Game Hens
Think of this recipe as a dinner-party building block: People-pleasing and delicious, it will become your signature dish.
Maple-Glazed Cornish Game Hens with Carrots
Maple syrup is an easy, delicious glaze for this quick-cooking bird. Instead of hens, you can substitute a whole chicken; just cook it a bit longer.
Roasted Cornish Hen and Grapes
If you like, you can easily substitute four bone-in, skin-on chicken breasts (10 to 12 ounces each) for the Cornish hens in this recipe.
Cornish Hens with Forty Cloves of Garlic
Garlic and herbs tucked under the skin give the hens additional flavor.
Spatchcocked Cornish Game Hens with Lemon and Olive Relish
This simple and delicious recipe for spatchcocked Cornish game hens with lemon and olive relish is from "The Martha Stewart Show" TV kitchen. The term "spatchcocked" means the chicken or game bird has been split down the back, opened out and grilled flat.
Hoisin-Roasted Game Hens
Hoisin, which is a blend of soybeans, garlic, chiles, and spices, makes a sweet-and-tangy glaze for roasted Cornish game hens.
Martha's take on the popular Arabian Gulf meat-and-rice dish known as makbous calls for Cornish game hens and a bed of delicately spiced pearl couscous and yellow split peas.
Cranberry-Stuffed Cornish Game Hens
Dried cranberries add plenty of flavor to these Cornish game hens.
Haroset-Stuffed Hens with Gravy and Sweet Potatoes
Serve the hens with roasted sweet potatoes: Prick four sweet potatoes all over with a fork and rub the skins with extra-virgin olive oil. Place a large ovenproof skillet, preferably cast iron, on the floor of the oven while it is preheating. Roast the potatoes in the skillet, turning them a few times, for 45 to 55 minutes. (This gives the spuds a blistered, crispy skin.) Halve the potatoes lengthwise just before serving them.
Stephen's Roast Squab with Seville Orange Confit
Chef Stephen Kalt, owner of New York City's Spartina restaurant, developed this Passover recipe as a pleasant departure from more traditional food such as brisket or chicken. Seville oranges are available in gourmet markets in March and April; if necessary, you can substitute equal parts freshly squeezed lemon and orange juices.