Roasted Herb Game Hens

Fresh herbs add rich flavour to this delightful recipe.








    4         Cornish game hens
    4         garlic cloves, finely chopped
  50 ml   butter, softened
500 ml   fresh herbs, chopped (tarragon, thyme, sage, parsley and oregano)
                salt and black pepper



  • Preheat oven to 190◦C.
  • In a medium bowl, combine butter, garlic and herbs into a coarse paste.
  • Loosen the skin on the breast portion of each game hen by running a spoon between the skin and breast.
  • Spread some of the herb butter under the skin on the breast of each game hen.
  • Season with salt and pepper.
  • Rub remaining herb butter over the game hens.
  • Tie the legs of each hen together with string.
  • Tuck the wings of each hen underneath the back.
  • Place game hens in roasting pan, breast side up.
  • Roast for 1 hour, basting regularly with pan juice.
  • Test game hens for doneness with a meat thermometer or by pricking with a fork. Meat is cooked once thermometer reads 190◦C, or when juices run clear when thigh is pricked.
  • Serve hot.


Serves 4





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