Equipment
Ingredients
Poultry
- 2 cornish game hens, thawed
Glaze & Seasoning
- 45 ml balsamic vinegar
- 30 ml extra virgin olive oil
- 1 lemon, zested and juiced
- 15 g fresh parsley, chopped
- 10 g kosher salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 981 kcal
- Protein
- 117 g
- Carbohydrates
- 22 g
- Fat
- 44 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 2452 mg
- Saturated Fat
- 11 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 9 g
- Cholesterol
- 1703 mg
- Potassium
- 1645 mg
- Calcium
- 103 mg
- Iron
- 39.3 mg
- Magnesium
- 130 mg
- Phosphorus
- 1300 mg
- Zinc
- 21.7 mg
- Vitamin A
- 17322 mcg
- Vitamin C
- 147 mg
- Vitamin E
- 2.3 mg
- Vitamin K
- 134 mcg
- Vitamin B6
- 2.8 mg
- Vitamin B12
- 74.1 mcg
- Thiamin
- 0.62 mg
- Riboflavin
- 6.46 mg
- Niacin
- 43.5 mg
- Folate
- 2261 mcg
- Water
- 564 g
Sources: USDA FoodData Central
Method
Position an oven rack in the upper third of the oven (about 15-20cm from the heat source) and preheat the broiler to high (or set oven to 260°C/500°F if broiler is unavailable).
Prepare the hens by spatchcocking them: place breast-side down, use kitchen shears to cut along both sides of the backbone to remove it. Flip the hen breast-side up and press down firmly on the breastbone until it cracks and the bird lies flat. Pat dry thoroughly with paper towels.
In a small bowl, whisk together the balsamic vinegar, olive oil, lemon juice, lemon zest, salt, and pepper until emulsified.
Place the flattened hens on a rimmed baking sheet. Brush half of the balsamic mixture all over the hens, ensuring the skin is well coated.
Broil the hens for 25-35 minutes. Rotate the pan halfway through for even browning. Keep a close eye on the skin; if it darkens too quickly before the meat is done, lower the oven rack or reduce temperature to 200°C/400°F. Cook until internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
Remove from oven and brush with the remaining glaze immediately. Let the hens rest for 10 minutes before serving. Garnish with fresh chopped parsley.
Chef's Notes
- Spatchcocking (butterflying) is essential here: it increases surface area for browning and reduces cooking time by nearly 40%.
- Balsamic vinegar contains natural sugars that will char. This 'char' is desirable for flavor, but watch it closely to prevent it from turning into bitter ash.
- Allowing the meat to rest is non-negotiable; cutting into it immediately will cause all the juices to drain out, leaving dry meat.
Storage
Refrigerator: 3 days — Store in an airtight container. Skin will lose crispness.
Freezer: 3 months — Best if meat is removed from bone before freezing.
Reheating: Reheat in a 190°C (375°F) oven for 10-15 minutes to recrisp skin.
Troubleshooting
Skin is burning before meat is cooked
Cause: Oven rack is too high or sugar in balsamic is caramelizing too fast
Fix: Tent the dark spots loosely with aluminum foil and move the pan to a lower rack to finish cooking
Prevention: Position rack slightly lower initially; monitor closely
Soggy skin
Cause: Hens were not patted dry enough or overcrowded pan
Fix: Place under broiler alone for 1-2 minutes at the very end (watch carefully)
Prevention: Ensure hens are very dry before oiling; use a large enough sheet pan
Cultural Context
Cornish game hens are actually a specific breed of broiler chicken, harvested young for their tenderness. While the preparation here borrows Mediterranean flavors (lemon, olive oil, balsamic), the concept of the individual roasted bird is a staple of American banquet and Sunday dinner dining.
