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Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation.
This classic and inspired protein is often looked at as something that is intimidating to cook, but it’s really not. Yes, it is a bit more delicate than its big bird counterpart, but the fact of the matter is–this delicacy is a breeze to cook.
And oh, so flavorful. Indeed, it has a flavor that cannot be beat.
The first time I remember being introduced to preparing Cornish hens was at an exclusive Latin Camp that I went to in Arkansas back in high school. I say ‘exclusive’ because it was a camp that only admitted 15 students per summer and we had to go through a pretty tough application process to be admitted.
My take aways from that 3-week summer camp experience?
- I’m independent, spirited and can make friends easily in a new environment.
- I can (could) juggle behind my back (okay–I could juggle) while maintaining balance on a moving balance board–while wearing a Togo.
- Preparing Cornish hens isn’t at all intimidating, even when wearing a Togo and helping with dinner prep for an end of camp Roman dinner experience.
Cornish Hens with Rosemary in Red Wine Reduction Sauce
I decided to make this rich and flavorful Cornish Hen recipe because rosemary, garlic and wine go hand in hand with the elegance of this dainty bird.
We start by rinsing off the hens, lightly coating them with olive oil, and then spicing them up with a touch of salt and pepper.
The real essence of the flavor though comes from the addition of the lemon and rosemary that are stuffed into the cavity of the hen. Added to that is the broth/wine combination that is poured over the raw poultry, along with a nice handful of garlic cloves.
Once the hens spend about an hour in the oven, they come out tender, with meat ready to be cleaned off the bone.
I’m talking about a hearty flavor that is perfect for dinner any night of the week, but also one that makes an excellent addition to a holiday menu.
One of the things that is really great about Cornish hens is that they are small. It allows the possibility of planning from anywhere from a small dinner to a large dinner party.
With Tyson® All Natural Premium Cornish Hens, a Thanksgiving or Christmas dinner for one or two is easy to manage without having a ton of leftovers.
I love that these are All Natural. The have no artificial ingredients or preservatives, and they have no added hormones or steroids.
Since I love a good deal, I picked up this Sam’s Club Cornish Hen 6 pack with Sam’s Club Instant Savings booklet offer of $3.75 off during the holiday season. It is only available from 10/26-11/20. Offer is unlimited!
Cornish Hens are a great holiday solution to impress guests and pairs very well with Ravage Cabernet Sauvignon. We even used this tasty wine in our Cornish hen recipe and then reduced the sauce after the hens cooked–it was SO flavorful.
Rosemary Cornish Hens with Red Wine Reduction Sauce
- 2 Tyson® All Natural Premium Cornish Hens
- 1/2 lemon, cut into 2 wedges
- 2 Rosemary sprigs
- 1 tablespoon olive oil
- salt and pepper, to taste
- 15 garlic cloves, peeled and lightly crushed
- 2/3 cup chicken stock
- 1/3 cup Cabernet Sauvignon
- Rinse Cornish hens and place in a deep sided roasting pan.
- Stuff each hen with 1/4 lemon and 1 Rosemary sprig. Coat lightly with olive oil, and sprinkle with salt and pepper.
- Combine chicken stock and red wine and pour over hens. Add garlic cloves.
- Roast in 450 degree preheated oven for 25 minutes. Reduce heat to 350 and roast for additional 35 minutes.
- Remove from oven and pour liquid and garlic into a pan on stove top. Heat to gentle boil and let simmer for about 20 minutes, reducing and thickening into a sauce.
- Serve hens with Red Wine Reduction Sauce over the top.