Cornish Game Hens

Keep on the coldest shelf of your fridge. Thaw in the refrigerator overnight before cooking. Do not leave at room temperature.

One Cornish game hen serves 1–2 people generously; plan one per person if serving as a main course.

Pat dry before roasting for crispier skin.

They cook in 45–60 minutes at 450°F, much faster than a full-size chicken.

Tie the legs together with kitchen twine before roasting for even cooking and neat presentation.

Check doneness with a meat thermometer in the thickest part of the thigh (165°F).

Overcooking—their small size means they dry out quickly. Use a meat thermometer to avoid this.

Not patting them dry before cooking, which prevents browning.

Skipping the truss (tying legs); this helps them cook evenly and look polished.