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Hello, friends! Today, I want to talk to you about Cornish hens. These little fellas are pretty much exactly like chicken... except smaller! I have paired up with Tyson to share a delicious savory dinner perfect for the holidays, or really any time. These roasted Cornish hens are first seared in butter, then stuffed with herbs, lemon, and garlic, and slowly cooked in milk to make an incredibly tender, flavorful dish!
The first thing you need to do before making this dish is run to Walmart and buy the Cornish hens! I found mine at the end-cap of the freezer aisle. Another thing you need to do is download this incredible app called Ibotta. I've had it for months, and it's the best coupon app I've found so far! You just go shopping, then find the items you bought on the app, scan your receipt, and you get instant cash-back. They currently have a $1.50 off promo specifically for the Tyson Cornish Hen twin-pack, which is exactly what you need for this recipe. You can click HERE for the exclusive coupon!
Roasting chicken or hens in milk might sound really strange, and I will admit I was skeptical at first, too. However, after seeing tons of reviews with people claiming this was the recipe for the best roasted chicken ever, well, I decided it was worth a try. I'm so glad I did! Searing the hens in butter first creates a gorgeous crust and tons of flavor in the pot, and adding herbs, lemon, garlic, and milk allows the hens to cook thoroughly without drying out and making the meat juicy and savory.
Cornish hens are definitely an underdog when it comes to meats, but they are just as tasty as chicken, and even faster and easier to prepare. Consider adding these roasted Cornish hens to your table this holiday season for a delicious and unexpected twist on your favorite recipes! You can find more info and more scrumptious recipes using Cornish hens on the Tyson site here! What will you be making next?
- 2 Tyson cornish hens, thawed
- 1 lemon, quartered
- 8 cloves of garlic, unpeeled
- 1 handful fresh rosemary
- 1 handful fresh sage
- 3 cups milk {any fat content is fine}
- salt, pepper, garlic powder to season
- 2 tablespoon salted butter
- 2 tablespoon olive oil
- Preheat the oven to 375F.
- Take your thawed out Cornish hens and rinse them inside and out, then pat very, very dry with a paper towel. Season with salt, pepper, and garlic powder both on the outside and inside the cavity.
- Place one quarter of the lemon inside each chicken cavity, along with two cloves of garlic in each, and a bit of the rosemary and sage.
- In a heavy, oven-safe pot like a Dutch oven, heat the butter and olive oil over medium-high heat.
- When the butter is melted and sizzling, add in the hens, and cook until they are golden brown and crisp on each side.
- Add in the milk, and toss in the rest of the garlic, lemon, and herbs. Allow milk to come to a boil, then cover the pot, and transfer to the preheated oven.
- Bake the hens in the covered pot for about 45 minutes, then remove the lid, baste the hens with the juices, and cook for 15 minutes more, uncovered.
- Hens are cooked when they can easily be pierced with a fork, and any juices that run are clear and not pink or red.
- Serve immediately with desired side dishes!
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