Roasted Cornish Hens


1 cornish hen cut length wise through the breast
2 tsp olive oil
salt to taste
pepper to taste
½ cup vermouth red
3 cloves garlic quartered lengthwise
4 tsp herbes de Provence
2 tbsp water
aluminum foil

Before you start

Keep the plates warm on the stove while you’re preparing the dish.


Preheat the oven to 230ºC/450ºF.

Brush a small amount of oil on the hens, then season them with salt and pepper. Put the hens in a baking dish, cut sides down. Cook in the middle of the oven until they are just cooked through and a little golden-coloured, about 30 min.

Meanwhile, in a small saucepan, simmer the vermouth, garlic, and herbs until the garlic is softened, about 15 min. Strain the liquid through a sieve to remove the herbs. Put the liquid back into the saucepan and mash the garlic into the liquid. Simmer until the liquid has reached a syrupy consistency and is reduced to a few tablespoons.

Brush this sauce onto the hens, then roast an additional 5 min. Transfer the hens to a dish, cover loosely with aluminum foil, then let stand 5 min.

Deglaze the baking pan with a few tablespoons of water, scraping up any brown bits.

Transfer the hens to the warmed plates, sprinkle with the cooking juices then serve.

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