- By Dana Sparks
Making Mayo’s Recipes: Roasted Cornish hen
This is an alternative to turkey for Thanksgiving! See how to make roasted Cornish hen, stuffed with orange slices, garlic and fresh herbs.
Chef's note: The hen will continue to cook while it's resting, so pull it out of the oven before it reaches your desired doneness. This is called carry-over cooking. If you don't plan for carry-over cooking, your hen may be perfectly cooked when you remove it from the oven, but then overcook and dry out while it's resting.
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Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy-living insights on the Mayo Clinic App.
- 2 pounds Cornish hen
- 1 orange, thinly sliced
- 2 garlic cloves, finely chopped
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon finely chopped fresh rosemary
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Heat oven to 375 F. Place the hen in a baking dish that is 2 inches deep. Stuff hen with orange slices, half the garlic and half the herbs. Gently slide the remaining garlic, herbs, salt and pepper underneath the skin around both sides of the hen.
Bake for 30 to 45 minutes, until the internal temperature reaches 160 F. Cover the pan with aluminum foil and allow the hen to rest for 10 to 15 minutes. It will continue to cook as it rests so the internal temperature reaches 165 F. To serve, cut the hen in half, remove the skin, and then cut into quarters.