Tuesday, December 13, 2011

Garlic Ancho Chile Roasted Cornish Hen

Garlic Ancho Chile Roasted Cornish Hen
1/4 c. olive oil
1 Tbl. white wine vinegar
4 garlic cloves peeled
2 tsp. dried oregano
2 Tbl. ancho chile powder
1 Tbl. lemon juice
1 Tbl. brown sugar
1 tsp. cocoa powder
1 tsp. cumin
1 tsp. smoked paprika
Salt and Pepper to taste
2 cornish game hens
1 lemon- cut in half

1.Remove hens from packaging and pat until dry. Remove anything from the cavity (gizzards, neck, etc) and put into a large plastic bag.

2. Combine the top 10 ingredients listed above in a food processor. Add salt and pepper to taste and pour over the hens. Seal plastic bags and let marinate for 24 hours.

3. Preheat oven to 450. Once heated, bring temperature down to 350. In a roasting pan lay hens breast side up, try to get as much of the marinade/rub over and insert 1 half of a lemon into each cavity. Bake for 45 minute, until skin is crispy and juices run clear. Tent in aluminum foil and let rest for 10 minutes before serving.


  1. That sounds amazing! I wonder how hard it would be to adapt to a full-sized chicken...I love Cornish hens but never make them.

  2. They're so yummy but yes, I never make them because I might as well make a whole chicken. But I think just doubling the marinade and then adjusting the cooking time would work. Also maybe putting in some onion and garlic along with the lemon in the cavity since you'd have the room



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