Q&A for How to Cook Cornish Game Hens

If you like, you can cover the hens with foil for part of the baking process to help them cook more evenly. Remove the foil for the last 25 minutes or so of cooking to allow the skin to get crispy and golden-brown.

Typically, you cook them with the breast up. However, some chefs advise cooking poultry with the breast down to achieve juicier, more tender breast meat.

The hens are done when a meat thermometer inserted into the thickest part of the thigh reads at least 165 °F (74 °C). If you baked the hens, the skin should be golden brown. If you don’t have a meat thermometer, cut into the thigh and check that the juices run clear.

Baked in a 375°F (190°C) oven, a 1 ½-pound (0.68-kg) Cornish game hen will be ready in 60 minutes to 1 hour and 15 minutes.

Yes, you can. Place it in a pan on the hob, and cook at a low heat in the sauce of your choice until hens are a golden brown.

Brine the hen in 1 quart (0.9 L) of water, 1/2 cup (136 g) of salt and 1/2 cup (115 g) of sugar for 2 hours.

No, thaw them first or you risk burning the outside before you have the inside cooked.

You can bake Cornish game hens in the oven at 375°F (190°C). If you're making stuffed hens, then bake them at 350 °F (175°C) instead.

No! This isn't beef or lamb, you must cook poultry so it's completely white and the juices run clear. Pink in chicken means it's under cooked and you make you very sick. You must cook it some more.