Cornish Hens: Little Birds with BIG Flavor


There’s just something so different and delicious about a roasted Cornish Hen compared to a regular roasted chicken.

Now, don’t get me wrong,  a roasted chicken done the right way can be moist and tasty, but a Cornish Hen just has a little bit more to offer… even though it’s less in size!  I like to think of them as little birds with BIG flavor! 

They’re perfect for a warm and tasty winter dinner.  And my kids love them – they’re chickens that are just their size!

Cornish Hens.  Delicious.  Plump.  Juicy.  Little birds that are simply delectable. 

Oven Roasted Cornish Hen


  • 2 Cornish Hens
  • 2 Medium sized potatoes, sliced on a bias
  • 1 Carrot, quartered
  • A handful of mushrooms
  • Dried thyme
  • Poultry seasoning
  • Salt & pepper to taste
  • A drizzle of olive oil



Place sliced potatoes on an oven-proof dish that’s been sprayed with non-stick spray. Arrange in one layer. 

Place Cornish Hens on top and put carrot and mushrooms inside. Drizzle olive oil over both birds and potatoes. Sprinkle thyme, salt & pepper, poultry seasoning on top.

Put in a 400 degree oven covered for 1 hour.  Uncover for last 30 minutes to allow the hen to turn golden brown.

Mushroom Wild Rice


  • 1 Cup wild rice
  • ½ Cup long grain white rice
  • 4-5 Mushrooms, chopped fine
  • 1 Shallot, diced fine (small onion will do) 
  • 3 Tablespoons butter
  • 2 Cups chicken stock
  • 1 Cup water



Sauté mushrooms and shallot in the butter in a medium sized sauté pan. Add rice and combine thoroughly.  Add all liquid.  Bring to a boil and then cover and reduce the heat down to a simmer and cook for 30 minutes on low.




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