There are a lot of empty chairs this year. Thanksgiving looks different for a lot of people. It is my hope that you will stay home, that you will not gather as we usually do, and that you will do your best to keep those around you safe. I wanted to show you this recipe for a smaller dinner, for 1 or 2 people, since many of us won't be cooking for a crowd this year. I love roasting Cornish hens, they are great for smaller portions while still maintaining the elegant and festive feel of roasting a whole turkey.
Roasted Cornish Hen
Ingredients
Feeds 1-2
Dry Rub
1 Tbsp kosher salt
1 Tbsp garlic powder
1 Tbsp dried Rosemary
1 Tbsp dried Thyme
1 Tbsp Herbs de Provence
Glaze
4 Tbsp butter, room temperature
¼ cup brown sugar
½ cup soy sauce
2-4 dashes Maggi seasoning
1 Tbsp whiskey
1/8 Tsp cayenne pepper
¼ Tsp Ancho chile pepper
Hen
1 Cornish Hen
1 apple
1 orange
1 medium onion
1-2 heads garlic
3 cinnamon sticks
3 Tbsp butter, melted
Suggested Equipment
Cast iron skillet
Aluminum foil
Pastry brush
Recipe Process
1. If purchased frozen, make sure the hen has thawed completely in the refrigerator before you begin. Rise off the hen with cold water and pat it completely dry with paper towels.
2. Combine all the spices and apply generously to the hen, patting gently to adhere. Allow the bird to sit uncovered in the refrigerator for at least 3 hours and up to 24 hours.
3. When it’s time to cook, take the hen out of the refrigerator and allow it to come to room temperature, about 2 hours. Preheat your oven to 475 degrees.
3. Add the cinnamon sticks to the pan.Chop the onion and apple and half the garlic heads, adding them to a small roasting pan or cast iron skillet. Using a vegetable peeler, remove the orange zest and add it to the pan, squeezing the juice from the fruit into the pan.
4. Stuff the cavity of the hen with some of the garlic cloves, slices of apple, onion, and a cinnamon stick and place the hen on top of the other vegetables in the pan. Tuck the wings underneath the body and tie the legs with butcher’s twine.
5. Using a pastry brush, gently brush the melted butter over the hen.
6. Place the pan with the vegetables and the hen into the oven and bake for 20 minutes. Meanwhile make the glaze by combining all the ingredients in a saucepan and cooking on medium low heat until all the sugar is melted and the liquid has thickened slightly (about 5 minutes).
7. Reduce the oven heat to 375. Rotate the pan and apply a layer of the glaze with a pastry brush. Continue baking for an additional 40-60 minutes or until the internal temperature reaches 165 degrees, applying another layer of glaze about 5 minutes before removing the hen from the oven. If you notice the hen getting too dark you can make a loose tent of aluminum foil and cover it to prevent the skin from burning.
8. Remove the hen from the oven and allow it to rest for at least 5 minutes before carving.