Rotisserie Cornish Hen Recipe
350kcal
Ingredients
- 1 Cornish hen 1–1.5 lbs
- 2 –3 tbsp olive oil or melted butter
- 2 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried herbs thyme, rosemary, or oregano
- Optional: 1 lemon halved, for stuffing
- Optional flavor variations: smoked paprika honey-soy glaze, sesame oil, ginger
Equipment
- Rotisserie oven or rotisserie attachment for a grill
- Rotisserie spit and forks
- Meat thermometer
- Small bowl for mixing seasoning
- Basting brush (optional)
- Kitchen twine for trussing
Method
- Prepare the Hen: Pat dry with paper towels. Truss the legs and tuck the wings under the body. Optional: Stuff cavity with lemon and herbs.
- Season the Hen: Rub olive oil or butter all over. Mix garlic, salt, pepper, and herbs; rub inside and out, under the skin if possible.
- Set Up Rotisserie: Preheat to 375°F (190°C). Secure the hen on the rotisserie spit, ensuring it is balanced.
- Cook: Rotate for 45–55 minutes until internal temperature reaches 165°F (74°C). Optional: Baste with butter or pan juices halfway through.
- Rest and Serve: Remove the hen, let rest 10 minutes, then carve and serve.
Notes
- Crispy Skin: Pat the hen dry and brush lightly with oil or butter.
- Even Cooking: Ensure the hen is balanced on the rotisserie spit.
- Flavor Variations: Experiment with garlic butter, paprika rub, honey-soy glaze, or lemon-thyme for unique twists.
- Side Suggestions: Serve with roasted vegetables, grains, fresh salads, and sauces or bread for a complete meal.
- Storage: Leftovers can be refrigerated for up to 3 days and reheated gently to maintain juiciness.
