Let’s clear one thing about Game Hens vs. a Chicken. What is the difference in them? To be honest a hen is just a young chicken. Technically a hen weighs 2 lbs and is 5 weeks old.. A chicken we are used to is up to 6 lbs and is 6-10 weeks.
Okay now that we know their differences is there any difference in how the taste and if the preperation is the same.
The cornish hen goes back to England in the early 19th Century. They were called Indian Game Chickens and were bred to fight.
Around 1910 the American Poultry Association changed the breeds name to the Cornish Hen which was coined in America.
So, does that change anything in how to prepare a Hen vs a Chicken. No. Not really.
Some might argue that they are more tender. Some might find the breast particularly is more tender in the hen.
At the end of the day a chicken is a chicken 😉
I buy the hens when entertaining as each guest gets their own hen. Otherwise with a chicken you have to carve it and it isn’t as pleasing to the eye.
My recipe for preparing the Hen is the same.
I start by rinsing the hen and drying it.
Next I finally chop fresh herbs like rosemary, thyme and oregano.
Then I toss the herbs into a bowl and add 1 tbsp fresh chopped garlic, one shallot (chopped), 2 tbsp olive oil, the juice of one lemon and 2 tbsp butter (room temperature).
Mix it up.
Next gently lift the skin of the chicken without tearing it. Using your hands put the herb mixtures under the skin, spreading all over.
Rub the top of the hen with herb mixture as well. You want it really covered inside and out to get the good flavors of the herbs.
Place then in a roasting pan. Cook them approximately 30-45 minutes until the juices run clear and the skin is browned.
Let the hens rest for 25-30 minutes and then you can serve whole for each person or carve them and serve on a platter.
Thats all there is to do! Pour a nice glass of Sancerre for you and your guest.
Bon Appetit!
Heather Antonelli 