ROAST CORNISH HEN RECIPES

Steps:

• Heat oven to 425F.
• Season chicken inside and out with salt, pepper, and herbs de Provence.
• Squeeze half of the lemon on the outside of the chicken and stuff the remains of the lemon along with onion, garlic, rosemary sprigs inside the chicken. Transfer to a sheet pan, and tie the chicken by taking kitchen twine and plumping up the breast, then coming around with the string to lasso the legs and tie them together. Don't forget to tuck the wing tips under themselves so they don't burn.
• Roast the chicken with the feet towards the back of the oven, until the juices run clear, and internal temperature is 160°F, about 50-60 minutes (Insert thermometer between the thickest part of the leg and the thigh).
• Let the bird rest for 10 minutes, tenting with foil before carving.
• Serve chicken, either one breast, or one thigh/drumstick, skin is optional.

Steps:

• Preheat oven to 450F. Remove birds from wrapping, remove gizzards (inside stuff) and pat dry inside and out. Place a cooling rack on a baking pan. Place them breast-side up on the cooling rack inside of the pan.
• In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter. Carefully separate the skin from the breast. Spread about 2 tablespoon of the butter between the skin and breast of each bird. Smooth skin back down to cover the meat. Rub the olive oil all over the birds and sprinkle with the salt and pepper.
• Roast at 450F for 20 minutes. the reduce the heat to 350F. Continue roasting about 40 more minutes or when the thickest part of the meat reaches 165F. Baste occasionally with pan juices. Let stand 10 minutes before serving.