Buttermilk-brined cornish hens is a poultry dish that is brined overnight in a mixture of buttermilk, salt, and spices. The hens are then roasted in the oven with lemon and herbs.
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Table of Contents
What is a Cornish Hen?
A cornish hen, also referred to as cornish game hen or Indian game hen, is a breed of chicken that originated in England. However, this breed is often crossed with other breeds, and the Cornish game hen you see at the grocery store (especially in the US, where the USDA has a loose definition of the term “cornish game hen“) is most likely not a true Cornish hen.
So, what does it taste like compared to “regular” chicken? Surprise, it tastes like chicken. But this hen is so swole that it’s got plump meat, plus it’s small enough that you can probably eat a whole one yourself if you’re really hungry.
How To Do a Buttermilk Brine
A brine is a process of marinating something in a salt solution. Salt encourages cells in the muscles to intake water, resulting in a plump meat that stays moist even after roasting. Buttermilk is slightly acidic, which will help tenderize the meat. By using buttermilk and salt to brine the cornish hens, you’ll get droolworthy, succulent meat!
To brine cornish hens, simply let it sit in a mixture of buttermilk, salt, spices, and some lemon juice. It’s best to keep it refrigerated for overnight or for at least 6 hours.
Ingredients for Buttermilk Brined Cornish Hens
With less than 10 ingredients, this dish is easy to prep! You can add more herbs if you’d like, such as oregano, rosemary, sage, etc.
- 2 cornish hens
- 3 cups buttermilk
- 2 tsp kosher salt
- 2 tsp cayenne red pepper
- 4 cloves garlic sliced
- 2 tsp cumin
- 1 whole lemon sliced
- 1 bunch fresh thyme
- salt & pepper to taste
- 2 tbsp unsalted butter melted
Recipe
Prepare the brine
- Combine buttermilk, kosher salt, cayenne pepper, garlic, and cumin. Squeeze 1/2 lemon and stir.
- Combine the hens and buttermilk brine. Seal and refrigerate for at least 6 hours. (overnight is recommended)
Roast the cornish hens
- Preheat oven to 425 °F. Remove the cornish hens from the marinade and pat dry with a paper towel.
- Melt butter and baste it on the hens, making sure to get every nook and cranny. Then season with salt and pepper.
- Place 1/4 lemon and a handful of thyme in each cavity. Soak kitchen twine with water then tie the legs to secure the stuffing.
- Roast the hens for 45 min – 1 hour, or until the skin is browned and reaches an internal temp of 165 °F. About 25 min into roasting, rotate your baking pan/container to ensure even browning.
- Remove from oven. Let rest for 10 min then serve with fresh slices of lemon.
Tips on Roasting and Serving Cornish Hens
- Everyone’s oven is different, so pay attention to where browning occurs on your hens. In general, stronger heat is located towards the back of the oven, so the side closest to the back will brown first. If one side is more brown than the other, rotate the pan to brown the other side.
- Soak your kitchen twine in water to prevent burning.
- Let it rest for at least 10 minutes before serving. This will lock in the juices.
- Cut against the grain while you carve. This will also keep those juices locked in and help you get nice, tender bites of meat.
Final Thoughts
You’ll be blown away by the succulent meat and flavorful skin of oven-roasted cornish hens. The brine will ensure that you have a perfectly cooked hen that’s moist and delicious. Make this for your next date night or for an easy roast dinner.
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Buttermilk-Brined Cornish Hen Roast
Equipment
- kitchen twine
Ingredients
- 2 cornish hens
- 3 cups buttermilk
- 2 tsp kosher salt
- 2 tsp cayenne red pepper
- 4 cloves garlic sliced
- 2 tsp cumin
- 1 whole lemon sliced
- 1 bunch fresh thyme
- salt & pepper to taste
- 2 tbsp unsalted butter melted
Instructions
Prepare the brine
- Combine buttermilk, kosher salt, cayenne pepper, garlic, and cumin. Squeeze 1/2 lemon and stir.
- Combine the hens and buttermilk brine. Seal and refrigerate for at least 6 hours. (overnight is recommended)
Roast the cornish hens
- Preheat oven to 425 °F. Remove the cornish hens from the marinade and pat dry with a paper towel.
- Melt butter and baste it on the hens, making sure to get every nook and cranny. Then season with salt and pepper.
- Place 1/4 lemon and a handful of thyme in each cavity. Soak kitchen twine with water then tie the legs to secure the stuffing.
- Roast the hens for 45 min – 1 hour, or until the skin is browned and reaches an internal temp of 165 °F. About 25 min into roasting, rotate your baking pan/container to ensure even browning.
- Remove from oven. Let rest for 10 min then serve with fresh slices of lemon.
Notes
- Everyone’s oven is different, so pay attention to where browning occurs on your hens. In general, stronger heat is located towards the back of the oven, so the side closest to the back will brown first. If one side is more brown than the other, rotate the pan to brown the other side.
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