Baked Cornish Game Hens

Cornish game hens are the dinner-party trick that lets every guest have their own bird. These small hybrids of two chicken breeds weigh in around a pound and a half each, which is right at the line between a generous single serving and a small dish for two. Stuffing them with a butter-soaked mix of onion, celery, green pepper, mushrooms, garlic, and fresh herbs flavors the meat from the inside out as they roast.

The two-temperature method is the technique that separates this from ordinary roast chicken. Cover and bake at 325°F (160°C) for the bulk of the cook to let the stuffing soften and the hen render gently. Then crank the oven to 500°F (260°C) and uncover to crisp the skin into a deep mahogany lacquer. Drizzling the leftover quarter cup of melted butter over the birds before the high blast helps the skin brown and crackle.

Pro Tips

• Pat the hens dry with paper towels before stuffing. Wet skin steams instead of crisping during the final high-heat blast.
• Stuff loosely. Packed tight, the stuffing prevents heat from penetrating and the hen ends up overcooked outside while the stuffing stays cold.
• Truss the legs with kitchen string. Splayed legs roast unevenly and look ungainly on the plate.
• Let the hens rest 5 to 10 minutes after pulling from the oven. The juices redistribute and the meat slices more cleanly.

Variations

• Add chopped dried apricots or cranberries to the stuffing for a sweet-tart counterpoint.
• Swap the herb mix for Provencal herbs (rosemary, thyme, lavender) for a French country profile.
• Stuff with a wild rice and pecan mixture instead of vegetables for a heartier holiday version.