Cornish hens are my mother in law’s go to the main dish when she entertains. The presentation is gorgeous and the recipe only calls for a few ingredients. I’ve always wanted to learn the secret to the crispy skin and delicious flavor that Rita always nails. I couldn’t believe it but the secret is… drum roll, please…..BROILING the cornish hens before you let it cook in the oven low and slow.
The main dish that looks much fancier to make than it really is!
- 8 Frozen Cornish Hens
- 4 Tablespoons of Mayonnaise
- Scant of Sea Salt
- Preparation is a two-day process. On the second day before the meal: thaw the frozen hens in the refrigerator. The day before the meal: wash, dry, lightly salt and butterfly the hens and place back into the refrigerator.
- The day of the meal: set hens on a baking sheet lined with heavy duty aluminum foil and place hens skin side up.
- Lightly cover the side facing up with mayo.
- Place on the second level of the oven on broil until the skin starts to brown, approximately 12-15 minutes.
- Remove pan from the oven, flip to the other side and repeat covering the other side lightly with mayo and broil again for an additional 12-15 minutes.
- Remove pan from oven and flip again. This time place the hens leg up. Tightly cover the pan with heavy-duty aluminum foil and bake for 2 1/2 hours at 375 degrees.
- About 2 hours in, remove the pan from the oven and pour the excess liquid on top in order to add moisture.
- Place back in the oven covered for an additional 30 minutes.
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