Spatchcock Cornish Hen Recipe

This Cornish Hen Recipe uses the spatchcock technique and everyday seasonings to deliver perfectly seasoned, crisp, and juicy roasted hens. You’ll love how simple it is and the delicious results!

Spatchcock Cornish hens are an exciting alternative to spatchcock turkey during the holidays. If you want more spatchcocked poultry to share with your loved ones this holiday season, you’ll also love my Roast Spatchcock Chicken and Grilled Spatchcock Chicken recipes. 

Spatchcock Cornish Hens

Cornish hens are small, young chickens known for their tender meat and delicate flavor. Because of their small size (typically 1 to 2 1/2 pounds each), each hen is the perfect portion for one person, making them a low-maintenance but just as delicious main protein for special occasions or sophisticated family dinners. 

Spatchcocking involves removing the backbone of the hen before pressing it flat. This simple but effective method helps the birds cook evenly and offers more surface area for the seasonings to infuse the meat with flavor during roasting. As a bonus, this method also speeds up the cooking time (and we could all use extra time during the holidays). 

I decided to dry brine these hens in my all-purpose chicken Seasoning for optimal moisture and classic poultry flavors, but you can use any blend of spices you like. No matter what, with the spatchcock method, the result will be beautifully baked Cornish hens with crispy, golden-brown skin and succulent, well-seasoned meat. It’s the perfect centerpiece to impress every guest at your dinner table!

Ingredients and Substitutions

• Cornish hens – You’ll need two frozen or fresh Cornish game hens. If frozen, thaw the birds in the fridge for 24 to 48 hours before dry brining. 
• Seasonings – I used my all-purpose chicken seasoning to brine the hens. Still, you can switch up the flavor profile with alternate spice blends like poultry seasoning, Italian seasoning, dry BBQ rub, blackened, or Cajun. Add fresh herbs, garlic cloves, and lemon slices under the skin for extra flavor.

How to Spatchcock a Cornish Hen

Place one of the hen’s breasts side down on a cutting board. Locate the backbone and cut along both sides to remove it altogether. Repeat with the second hen. Discard the backbones or transfer them to a freezer-safe container and freeze them before using them in a batch of Homemade Chicken Stock later.

Flip the hens over so they’re breast-side up, then press down firmly on the breastbone until it cracks and the hens lie flat. 

Pat them dry on all sides with a paper towel, then place them on a wire rack set over a sheet tray. 

Generously season the hens on all sides with my all-purpose chicken seasoning or your favorite chicken seasoning blend. 

Transfer them to the fridge to dry the uncovered brine for 12 to 48 hours. This step is key for locking in moisture and flavor. 

When you’re ready to cook, preheat your oven to 400°F with the convection setting on or 425°F without it.

Roast the Cornish hens for 50 to 55 minutes until the thickest part of the breast meat reaches an internal temperature of 165°F. Feel free to brush them with some hot honey mixed with butter.

Remove the baked Cornish hens from the oven and let them rest for 5 to 10 minutes before serving with classic sides, like Creamy Mashed Potatoes, Traditional Rice Pilaf, or Homemade Stuffing.

Make-Ahead and Storage

Make-Ahead: To save time, you can spatchcock your Cornish hens and dry brine them in the refrigerator for up to 48 hours before cooking. You can also roast the hens 1 hour before serving, cover them with foil, and keep them warm in a 200ºF oven until it’s time to eat.

How to Store: Store the cooked and cooled Cornish hens in an airtight container in the refrigerator for 3 to 4 days. Or, wrap each one tightly in a plastic wrap followed by aluminum foil, then freeze for up to 3 months. Thaw the leftovers in the fridge for 24 hours before reheating.

How to Reheat: Place the hens on a wire rack fitted in a baking pan. Add 1/2 cup of water to the bottom of the pan, cover with foil, and reheat in a 350°F oven for 15 to 20 minutes or until hot. 

Chef Notes + Tips

• Well-sharpened kitchen shears or a sharp chef’s knife will make cutting through the chicken’s backbone much easier. 
• Reduce the dry brining time to 4 hours if you’re short on time. The hens will still be well-seasoned and flavorful, although the results won’t be as impressive as a 24- to 48-hour brine.
• Use the convection setting if your oven has one. This setting uses a fan to circulate hot air around the food, creating an even cooking environment and even crispier chicken skin.
• Baste the hens occasionally with their juices or melted butter while roasting for extra moisture and flavor.
• If you don’t have a meat thermometer to measure the hens’ internal temperature, pierce the breast meat with a knife to ensure the juices run clear.
• Add chopped vegetables to the baking pan underneath the hens for an easy sheet pan dinner during the last 45 minutes of cooking. Use hearty vegetables like potatoes, broccoli, carrots, parsnips, celery, cauliflower, etc. The vegetables will roast perfectly, while the chicken drippings infuse them with fat and flavor.
• Smoke the spatchcock Cornish hens for a smokier flavor profile. See my Smoked Cornish Hen recipe for detailed step-by-step instructions.

More Chicken Recipes

• Italian Marinated Chicken Recipe
• Beer Can Chicken Recipe
• Perfect Chicken Breast Recipe
• Chicken Caprese Recipe
• Chicken Scallopini Recipe

SaveSaved

Spatchcock Cornish Hen Recipe

Share

Print

5 from 1 vote

This Cornish Hen Recipe uses the spatchcock technique and everyday seasonings to deliver perfectly seasoned, crisp, and juicy roasted hens.

Servings: 4

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Ingredients 

US CustomaryMetric

• 2 Cornish hens
• 3 tablespoons all-purpose chicken seasoning

Instructions

• Start by removing the backbone of the hens using sharp kitchen shears or a chef knife.
• Place the chicken breast side up.
• Press down on the breast bone to flatten them.
• Pat the hens down well on all sides with a paper towel
• Transfer them to a rack over a sheet tray and generously season them on all sides with chicken seasoning blend.
• Dry brine them in the fridge uncovered for 12 to 48 hours.
• When you’re ready to cook them, preheat the oven to 400° with the convection on, or 425 without it.
• Bake at 400° convection on a middle rack for 50 to 55 minute or until the deepest part of the breast reaches 165° internally.
• Remove them and rest at room temperature for 5 to 10 minutes before serving.

Notes

Make-Ahead: To save time, you can spatchcock your Cornish hens and dry brine them in the refrigerator for up to 48 hours before cooking. You can also roast the hens 1 hour before serving, cover them with foil, and keep them warm in a 200ºF oven until it’s time to eat.

How to Store: Store the cooked and cooled Cornish hens in an airtight container in the refrigerator for 3 to 4 days. Or, wrap each one tightly in a plastic wrap followed by aluminum foil, then freeze for up to 3 months. Thaw the leftovers in the fridge for 24 hours before reheating.

How to Reheat: Place the hens on a wire rack fitted in a baking pan. Add 1/2 cup of water to the bottom of the pan, cover with foil, and reheat in a 350°F oven for 15 to 20 minutes or until hot.

Well-sharpened kitchen shears or a sharp chef’s knife will make cutting through the chicken’s backbone much easier.

Reduce the dry brining time to 4 hours if you’re short on time. The hens will still be well-seasoned and flavorful, although the results won’t be as impressive as a 24- to 48-hour brine.

Use the convection setting if your oven has one. This setting uses a fan to circulate hot air around the food, creating an even cooking environment and even crispier chicken skin.

Baste the hens occasionally with their juices or melted butter while roasting for extra moisture and flavor.

If you don’t have a meat thermometer to measure the hens’ internal temperature, pierce the breast meat with a knife to ensure the juices run clear.

Add chopped vegetables to the baking pan underneath the hens for an easy sheet pan dinner during the last 45 minutes of cooking. Use hearty vegetables like potatoes, broccoli, carrots, parsnips, celery, cauliflower, etc. The vegetables will roast perfectly, while the chicken drippings infuse them with fat and flavor.

Smoke the spatchcock Cornish hens for a smokier flavor profile. See my Smoked Cornish Hen recipe for detailed step-by-step instructions.

Nutrition

Calories: 459kcalCarbohydrates: 2gProtein: 39gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 227mgSodium: 138mgPotassium: 552mgFiber: 0.3gSugar: 0.1gVitamin A: 322IUVitamin C: 1mgCalcium: 55mgIron: 3mg

Course: Main Course

Cuisine: American

Author: Chef Billy Parisi