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Learn how to make these easy roasted five-spice cornish hen. It’s delicious and less intimidating if you don’t care for roasting a large poultry. The recipe can be made using an air fryer or in the oven.
What is a cornish hen?
A Cornish hen, also known simply as a Cornish game hen, is a small breed of chicken that is specifically raised for its petite size and tender meat. Despite its name, a Cornish hen is not a separate species of poultry; rather, it is a young, immature chicken of the Cornish breed. Cornish hens typically weigh between 1 to 2 pounds (0.45 to 0.9 kilograms), making them smaller than standard chickens.
Why I like to cook with cornish hen
1. Small Size: Cornish hens are small in size, making them perfect for individual servings and it’s less intimidating IMHO. They are often served as a single portion for one person.
2. Tenderness: Due to their young age at slaughter, Cornish hens are known for their tenderness and succulence.
3. Versatility: Cornish hens are versatile and can be prepared using a variety of cooking techniques, including roasting, grilling, baking, and braising. Their small size allows for quicker cooking times compared to larger poultry.
Is it necessary to spatchcock or butterfly the cornish hen?
When preparing a Cornish hen, it’s common to spatchcock (remove the backbone) or roast it whole. I prefer the spatchcock because it allows for more even cooking and quicker roasting times. The result is a beautifully presented, evenly cooked bird, and really, to butterfly the cornish hen is not as complicated as you think.
Is there any substitute for Cornish hen?
You can definitely substitute with chicken. Some people don’t notice much difference between the two in terms of taste. Some say Cornish hen is much tender, leaner, and milder in taste. Regular size chicken is definitely larger than Cornish hen. If you prefer to substitute with poultry that is about the same size, you can try quail or squab.
Easy Roasted Five-Spice Cornish Hen (Air-fryer or Oven Method)
Ingredients
- 2 cornish hens about 1-2 lbs each
Marinade (enough for two cornish hen):
- 2 tsp garlic powder
- 2 Tbsp oyster sauce
- 2 Tbsp soy sauce
- 2 tsp sugar
- ½ tsp salt
- 1 tsp five-spice powder
- 2 tsp sesame oil
- 2 tsp honey
Instructions
Spatchcock/butterfly the cornish hen:
- When you spatchcock it, it cooks more evenly and it also reduces cooking time a bit. It's fine too if you choose not to do it
- Ensure the Cornish hen is thawed if it is frozen. Pat it dry with paper towels.
- Put the Cornish hen on a cutting board with the breast side down. The backbone is located on the back side, so this is the side you'll be working on.
- Starting from the tail end, use kitchen shears or a sharp knife to cut along one side of the backbone. Cut through the ribs and continue all the way up to the neck. Repeat the cutting process on the other side of the backbone. You should now be able to remove the entire backbone.
- Once the backbone is removed, open the hen up and press down on the breastbone to flatten it. This will help the hen cook more evenly. Repeat with the second cornish hen
Marinate:
- Combine all ingredients for marinade. Pat the cornish hens dry again before applying the marinade. Rub the marinade all over the cornish hen on both sides. I highly recommend marinating it for at least 4 hours, overnight is best if you plan ahead and have the time. Keep it in the fridge while you marinate it. I flip it halfway through so they marinate evenly
- 1 hour before you plan to cook, remove the cornish hen from the fridge to let it come to a room temperature. Preheat your oven to 450 F (230 C) for convectional oven, 430 F (215 C) for convection oven
Roasting in the oven:
- Place the marinated cornish hens, breast side up, on a rimmed baking sheet lined with heavy-duty aluminum foil. If you want to include some potatoes or veggies, toss them with some oil and season with salt and pepper or with whatever you choose to season them with. You can place them surrounding the cornish hens
- Place the baking sheet in the middle rack. Close the oven door and reduce the temperature to 425 F (215 C) for convectional oven, 400 F (200 C) for convection oven. Roast for about 30 minutes. If you didn't spatchcock/butterfly the cornish hen, roast for about 50 minutes or when you poke a skewer on the thick side of the meat, the juice should run clear with no blood. My favorite way is to use an instant-read thermometer and it should read at least 165 F (74 C). If not, cook in 5-minute increment and check again
Roasting in the air fryer:
- Preheat the air fryer to 400 F (200 C) for 5 minutes. Oil the basket or use a non-stick sprayer. Depending on the size of your air-fryer, you may be able to cook only one at a time. Place the cornish hen, breast side up and lower the temperature to 375 F (190 C) for 20 minutes and then flip over and cook for another 5-10 minutes and then check the internal temperature. It should be 165 F. If not, cook for another 3-5 minutes longer and check again
To serve:
- Loosely cover the cornish hen with foil and let them rest for 10 minutes before serving or cutting so the meat remains juicy.
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
How to cook cornish hen in the air fryer
1. Ensure the Cornish hen is thawed if it is frozen. Pat it dry with paper towels. Put the Cornish hen on a cutting board with the breast side down. The backbone is located on the back side, so this is the side you’ll be working on.
2. Starting from the tail end, use kitchen shears or a sharp knife to cut along one side of the backbone. Cut through the ribs and continue all the way up to the neck. Repeat the cutting process on the other side of the backbone. You should now be able to remove the entire backbone.
3. Once the backbone is removed, open the hen up and press down on the breastbone to flatten it. This will help the hen cook more evenly. Repeat with the second cornish hen
4. Combine all ingredients for marinade. Pat the cornish hens dry again before applying the marinade. Rub the marinade all over the cornish hen on both sides. I highly recommend marinating it for at least 4 hours, overnight is best if you plan ahead and have the time. Keep it in the fridge while you marinate it. I flip it halfway through so they marinate evenly
5. 1 hour before you plan to cook, remove the cornish hen from the fridge to let it come to a room temperature. Preheat your oven to 450 F (230 C) for convectional oven, 430 F (215 C) for convection oven
6. Preheat the oven to 400 F (200 C) for 5 minutes. Oil the basket or use a non-stick sprayer. Depending on the size of your air-fryer, you may be able to cook only one at a time. Place the cornish hen, breast side up and lower the temperature to 375 F (190 C) for 20 minutes and then flip over and cook for another 5-10 minutes and then check the internal temperature. It should be 165 F. If not, cook for another 3-5 minutes longer and check again
7. Loosely cover the cornish hen with foil and let them rest for 10 minutes before serving or cutting so the meat remains juicy.
Did you make this easy five-spice cornish hen recipe?
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