It can also be nice to serve a half Cornish hen per guest at a dinner party! Making a compound butter is a great way to season poultry, is easy to make and keeps well in the freezer. This compound butter is made using fresh herbs that would normally be found in poultry seasoning.
- 1 Cornish game hen
- ½ stick unsalted butter, room temperature
- ½ tsp freshly minced sage
- ½ tsp thyme leaves, minced
- ½ tsp marjoram, minced
- ½ tsp rosemary, minced
- ¼ tsp pepper
- ½ tsp salt
Preheat the oven to 400F. Clean and dry the bird well and let it come to room temperature, about 1 hour. Remove the neck to keep for stock. Place the bird in a roasting pan not much bigger than the bird itself (or larger for multiple birds). Place the butter and all seasoning in a bowl and mix well. Slather the compound butter all over the bird and place it in the oven for approximately 45 minutes or until the skin is well browned. You may baste the bird with butter once or twice during this time.
Remove the hen from the oven and allow it to rest for 10 minutes. Cut in half with kitchen shears if desired. Serve with roasted root vegetables or a fresh salad.
Joanna Notkin is a designer at heart, and food is her passion. With an eye for detail and a love of all things seasonal and local, Joanna approaches food in a way that is delicate and thoughtful. She brings together the flavours of each ingredient while honouring the fact that we truly eat with our eyes.