French - Style Pot Roasted Rock Cornish Game Hens

READY IN: 1hr 10mins
Recipe by - Carla -

An incredibly simple dish that looks and tastes extra special. From "The Cooks Encyclopedia of Chicken" - A"must have for every cookbook shelf.

Top Review by Big Daddy

I prefer to roast the bird chest-down for the first half of cooking time. This results in the breast being juicier and the back and lower parts not ending up mushy. Breast skin will still end up crisp and tasty.

Ingredients Nutrition


  1. Preheat the oven to 375°F Heat the olive oil in a large flame-proof casserole and add the onion, garlic and bacon; sauté 5 to 6 minutes, until the onion has softened.
  2. Brush the hens with a little melted butter and season well.
  3. Lay the hens on top of the onion mixture and place the other vegetables around hens. Add the chicken stock, wine and herbs.
  4. Cover and bake for 20 minutes, then remove the lid and brush with the remaining melted butter; bake for another 25 to 30 minutes, until golden.
  5. Transfer the hens to a warmed serving platter and cut each in half with poultry shears.
  6. Remove the vegetables with a slotted spoon and arrange them around the hens. Cover with foil and keep warm.
  7. Discard the herbs from the pan juices. In a small bowl mix the butter and flour to form a paste. Bring the liquid in the pan to a boil and then whisk in teaspoonfuls of the paste until thickened.
  8. Season the sauce and serve with the Rock Cornish hens and vegetables, garnished with fresh herbs.

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