Simple roasted Cornish game hen
Prep time: 2 hours
Cook time: 1 hour
Total time: 3 hours
This recipe is for one hen, which serves two people. It can easily be doubled, quadrupled (or sextupled!) though.
The brine
  • 5 tbsp salt
  • 1½ quarts cool water
The hen
  • 1 Cornish game hen, thawed
  • 1 tbsp olive oil
  • 1 tsp kosher salt (yep, more salt!)
  • 1 tsp cracked black pepper
The brine
  1. In a gallon-sized freezer bag, add in water and salt. Slosh around until the salt is fully dissolved. Then, plop the bird in the bag, doing your best to push out the excess air so the brine soaks into every part of the hen. Allow it to brine in the refrigerator for at least 1 hour (and up to 4 hours).
The hen
  1. Preheat the rotisserie oven or a grill with a rotisserie attachment to 425 F (Alternatively, if you'd like to cook this in an oven, then preheat it to 425 F also.)
  2. When read to roast, take the hen out of its brine bag and lightly rinse the brine off the hen. Blot the excess moisture from the hen with paper towels. (This is important! Try to get the bird as dry as you can for crispier skin.)
  3. Smear the outside of the hen with olive oil. Sprinkle liberally with salt and black pepper.
  4. Skewer the hen on a rotisserie stick vertically (from neck through legs) and attach the hooks that hold the bird in place according to your rotisserie's setup. Tie the hen's legs together with some twine. Roast in the rotisserie oven (or on a grill with a rotisserie attachment.) (Alternatively, you can bake the hen in an oven on a rack in a shallow pan).
  5. Cook time may vary from 40 minutes to 1 hour, depending on the size of the hen and your oven's temperatures. You'll know when it's down with the thickest part of the thigh measure 160 degrees F or slightly above. Take it out right away to prevent overcooking!
  6. Let the hen rest and cool off for 5 minutes, uncovered, before serving.
Recipe by heo yeah yum at