Equipment
* optional
Ingredients
Poultry and Cured Meat
- 2 cornish game hen, fully thawed, giblets removed
- 80 g prosciutto, thinly sliced
Aromatics and Seasoning
- 1 lemon, quartered
- 15 g garlic, crushed
- 10 g fresh rosemary, divided
- 30 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1367 kcal
- Protein
- 107 g
- Carbohydrates
- 9 g
- Fat
- 98 g
- Fiber
- 3 g
- Sugar
- 1 g
- Sodium
- 1703 mg
- Saturated Fat
- 25 g
- Monounsaturated Fat
- 45 g
- Polyunsaturated Fat
- 17 g
- Cholesterol
- 556 mg
- Potassium
- 1673 mg
- Calcium
- 108 mg
- Iron
- 5.7 mg
- Magnesium
- 111 mg
- Phosphorus
- 794 mg
- Zinc
- 6.5 mg
- Vitamin A
- 184 mcg
- Vitamin C
- 33 mg
- Vitamin E
- 3.8 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 1.8 mg
- Vitamin B12
- 1.8 mcg
- Thiamin
- 0.42 mg
- Riboflavin
- 0.97 mg
- Niacin
- 31.4 mg
- Folate
- 28 mcg
- Water
- 428 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F). Position the baking rack in the lower third of the oven to ensure even roasting.
Thoroughly pat the raw Cornish game hens dry inside and out using paper towels. A dry surface ensures the skin and prosciutto will crisp properly. Wash your hands and sanitize any surfaces that come into contact with the raw poultry.
Season the interior cavities of both hens generously with a pinch of the salt and black pepper. Stuff each cavity evenly with the quartered lemon, crushed garlic cloves, and the whole fresh rosemary sprigs.
Drape three to four slices of prosciutto across the breast and thighs of each hen, overlapping them slightly so the meat is fully covered. Tie the legs together using kitchen twine to secure the shape and hold the cavity closed.
Brush the exterior of the prosciutto-wrapped hens lightly with the extra virgin olive oil. Sprinkle the finely chopped rosemary and the remaining salt and black pepper over the outside.
Place the hens in a roasting pan and roast in the preheated oven for 45 minutes. The hens are fully cooked and safe to eat when a meat thermometer inserted into the thickest part of the thigh registers 74°C (165°F).
Transfer the roasted hens to a cutting board and let them rest for 10 minutes before carving or serving. Snip and remove the kitchen twine.
Chef's Notes
- Drying the hens uncovered in the refrigerator for 4 to 12 hours prior to roasting will yield significantly crispier skin and help the prosciutto adhere better.
- When temping the hens, ensure the probe avoids the bone, as bones conduct heat differently and can give a false high temperature reading.
- If you cannot find Cornish game hens, this technique scales perfectly for a standard whole chicken; simply double the prosciutto, aromatics, and increase the roasting time accordingly.
- Save the pan drippings. The rendered fat from the hen and the prosciutto mixed with the lemon and rosemary creates an incredible base for a quick pan reduction sauce.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating: Reheat uncovered in a 175°C (350°F) oven until warmed through to maintain the crispness of the prosciutto.
Troubleshooting
Prosciutto burns before the hen is fully cooked
Cause: Oven hotspots or the prosciutto slices were cut too thin and exposed to too much direct radiant heat
Fix: Tent the breasts loosely with a sheet of aluminum foil for the remaining cook time
Prevention: Monitor the hens closely after 30 minutes of roasting
Hen meat is dry and tough
Cause: Overbaking past the safe internal temperature
Fix: Cannot be fixed, but serving with a simple pan sauce or gravy can add missing moisture
Prevention: Use an accurate digital meat thermometer and check the temperature at the 35-minute mark
Cultural Context
The Cornish game hen is a distinctly American development from the 1950s, bred by crossing the Cornish and White Plymouth Rock chickens to create a perfectly portioned single-serving bird. Wrapping lean meats in cured pork is a classic Mediterranean technique, echoing the famous Italian saltimbocca. This fusion bridges mid-century American banquet elegance with rustic, flavor-forward Italian culinary principles.
