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Broiled Cornish Game Hens: A Taste of Elegant Simplicity

I remember the first time I tasted Cornish game hen. It was at a small, dimly lit restaurant in the French Quarter of New Orleans. The aroma of lemon and herbs filled the air, and the perfectly browned skin practically begged to be devoured. I took a bite, and the tender, juicy meat transported me to another world. Ever since, Cornish game hen has held a special place in my culinary heart – a symbol of elegant simplicity that’s surprisingly easy to achieve at home. This recipe captures that magic, bringing a restaurant-quality experience to your own kitchen.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Dietary Type: Varies (see notes)

Ingredients

3 Cornish hens (1 1/2 – 1 3/4 lb each)
3 teaspoons lemon pepper
6 tablespoons butter or margarine (for dairy-free, use plant-based butter)
6 tablespoons lemon juice (fresh is best)
1 (8 ounce) can pineapple slices (juice also)
3 tablespoons brown sugar
Rice, cooked for 6 people
3 tablespoons parsley, chopped

Equipment Needed

Broiler pan
Aluminum foil
Sharp knife or kitchen shears
Small bowl

Instructions

Begin by preheating your broiler to 450°F (232°C). Position an oven rack so that the top of the hens will be approximately 7 inches from the broiler.
Prepare the Cornish hens. Remove any giblets from the cavities of the hens. Rinse the cavity and the outside of each hen thoroughly under cold running water. Pat the hens completely dry with paper towels, both inside and out. Drying the skin is crucial for achieving a beautiful, crispy exterior.
Using a sharp knife or kitchen shears, split each hen in half vertically, cutting along the backbone. This allows for even cooking and easier handling.
Season the hen halves generously. Sprinkle both sides of each half hen with lemon pepper, ensuring an even coating. The lemon pepper will infuse the meat with a bright, citrusy flavor and a hint of spice.
Prepare the broiler pan. Line your broiler pan with aluminum foil for easy cleanup. Place the split hens, skin side down, in the foil-covered pan.
Add butter and lemon juice. Place 1 tablespoon of butter (or margarine) on each cavity half. Then, pour 1 tablespoon of lemon juice over each half. The butter will melt and create a luscious, flavorful sauce, while the lemon juice will tenderize the meat and enhance its brightness.
First Broil: Place the broiler pan in the oven, positioning it so the hens are about 7 inches from the heat source. Broil for 5 minutes, then baste the hens with the pan juices. This initial broiling helps to sear the skin and lock in the juices.
Continue Broiling: Broil for an additional 15 minutes. Baste the hens again with the pan juices. This step further cooks the hens and builds the depth of flavor.
Turn and Broil Again: Turn the hen halves over so they are skin side up. Baste with the pan juices and broil for another 15 minutes, basting one to two times during this period. Keep a close eye on the hens during this stage to prevent burning. The skin should be a deep golden brown and crispy.
Add Pineapple: Arrange the pineapple slices around the hens in the broiler pan. Sprinkle the brown sugar evenly over the pineapple slices. Be sure to pour the pineapple juice from the can into the pan. The pineapple will caramelize beautifully under the broiler’s heat, creating a sweet and tangy counterpoint to the savory hens.
Final Broil: Broil for a final 5 minutes, or until the pineapple is heated through and slightly browned.
Prepare the Rice: While the hens are broiling, cook the rice according to package directions.
Finish and Serve: Mix the chopped parsley with the cooked rice. To serve, place a bed of parsley rice on each plate. Top with a broiled Cornish hen half and several pineapple slices. Spoon the pan drippings over the hens and rice to create a flavorful gravy.
Garnish: Serve with lemon wedges or slices for garnish, allowing guests to add extra lemon flavor to their hens if desired.

Expert Tips & Tricks

Achieving Crispy Skin: The key to crispy skin is to ensure the hens are completely dry before broiling. Pat them dry thoroughly with paper towels. You can even let them air dry in the refrigerator for an hour or two before cooking.
Basting is Key: Don’t skip the basting! The pan juices are full of flavor and will help to keep the hens moist and tender.
Preventing Burning: Keep a close eye on the hens during the final broiling stages to prevent burning. If the skin starts to get too dark, lower the broiler rack or cover the hens loosely with foil.
Doneness: The internal temperature of the Cornish hens should reach 165°F (74°C). Use a meat thermometer to check for doneness, inserting it into the thickest part of the thigh.
Dairy-Free Option: Substitute plant-based butter for the butter.

Serving & Storage Suggestions

Serve the broiled Cornish game hens immediately for the best flavor and texture. The crisp skin is best enjoyed fresh from the broiler.

Leftover Cornish game hens can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through. You can also reheat them in a microwave, but the skin will lose some of its crispness.

Freezing is not recommended as it can significantly affect the texture of the meat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	289 kcal	N/A
Total Fat	15.6g	23%
Saturated Fat	8.3g	41%
Cholesterol	139.3mg	46%
Sodium	167.3mg	6%
Total Carbohydrate	12.9g	4%
Dietary Fiber	0.7g	2%
Sugars	10.5g	N/A
Protein	24.4g	48%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Herb-Infused Butter: Instead of plain butter, try using herb-infused butter. Mix softened butter with chopped herbs like rosemary, thyme, or sage for a more complex flavor.
Citrus Glaze: Create a citrus glaze by mixing lemon juice with honey or maple syrup. Brush the glaze over the hens during the last 10 minutes of broiling for a sweet and tangy finish.
Spice Rub: Experiment with different spice rubs. Try a blend of paprika, garlic powder, onion powder, and cayenne pepper for a smoky and spicy flavor.
Vegetable Medley: Add a medley of your favorite vegetables to the broiler pan along with the pineapple. Broccoli florets, bell peppers, and onions would all be delicious.

FAQs (Frequently Asked Questions)

Q: Can I use frozen Cornish hens for this recipe?
A: Yes, but make sure to thaw them completely in the refrigerator before cooking. Pat them dry thoroughly after thawing to ensure crispy skin.

Q: How do I know when the Cornish hens are done?
A: The internal temperature should reach 165°F (74°C). Use a meat thermometer to check for doneness, inserting it into the thickest part of the thigh.

Q: Can I use a different type of sweetener instead of brown sugar?
A: Yes, you can substitute honey, maple syrup, or granulated sugar for the brown sugar.

Q: What if I don’t have a broiler pan?
A: You can use a regular baking sheet lined with aluminum foil. Just be sure to place a wire rack on top of the baking sheet to elevate the hens and allow for even cooking.

Q: Can I make this recipe ahead of time?
A: You can prepare the hens ahead of time by splitting them and seasoning them with lemon pepper. Store them in the refrigerator until you’re ready to cook. However, it’s best to broil them just before serving for the best flavor and texture.

Final Thoughts

Broiled Cornish game hens are a delightful dish that’s perfect for a special occasion or a simple weeknight meal. This recipe is surprisingly easy to make, yet it delivers impressive flavor and presentation. Don’t be intimidated by the “elegant” label – with a few simple steps, you can create a restaurant-quality meal that will impress your family and friends. I encourage you to try this recipe and experience the joy of cooking and sharing a delicious, memorable dish. Pair it with a crisp green salad and a glass of chilled white wine for a truly unforgettable meal. Bon appétit!

Broiled Cornish Game Hens Recipe