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Truffle Herb Butter Cornish Hens

Savory Truffle Herb Butter Cornish Hens for Festive Feasts

This dish of Truffle Herb Butter Cornish Hens is a perfect gluten-free option for festive gatherings, bringing a luxurious twist on a holiday classic.
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Prep Time 20 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 hens
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hens
  • 2 whole Cornish hens Each hen serves 1-2 people.
  • 2 tablespoons Olive oil Can be replaced with melted butter.
  • 1 teaspoon Cracked black pepper Substitute with white pepper if desired.
  • 4 tablespoons Unsalted butter Margarine can be used in a pinch.
For the Vegetables
  • 2 medium yellow onions Shallots are a substitute.
  • 3 large carrots Fresh is best; frozen is acceptable.
  • 1.5 pounds baby gold Yukon potatoes Fingerling potatoes can be substituted.
For the Herb Mixture
  • 2 tablespoons rosemary Fresh is recommended.
  • 2 teaspoons thyme Dried thyme can also be used.
  • 4 cloves garlic Garlic powder can serve as a backup.
  • 1 tablespoon truffle oil Use more olive oil if necessary.
For the Liquid
  • 1 cup chicken stock Homemade or low-sodium recommended.
  • 0.5 cup white wine Broth can be a substitute.
  • 1 whole lemon Fresh lemons are ideal.

Equipment

  • Roasting pan
  • Meat thermometer
  • mixing bowl
  • Kitchen twine
  • Paper Towels

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C). Pat the Cornish hens dry and tuck the wings under. Tie drumsticks with kitchen twine.
  2. In a large roasting pan, arrange quartered onions, chopped carrots, and halved baby Yukon potatoes. Drizzle with olive oil and season with salt and cracked black pepper.
  3. In a mixing bowl, combine minced rosemary, thyme, garlic, and softened unsalted butter with truffle oil. Mix until smooth.
  4. Rub the butter mixture thoroughly over the Cornish hens, ensuring to get under the skin for maximum flavor.
  5. Place the hens atop the seasoned vegetables. Pour chicken stock and white wine around the hens.
  6. Transfer the roasting pan to the preheated oven and bake for 55-65 minutes, checking that the internal temperature reaches 165°F (74°C).
  7. Remove from oven, cover loosely with foil, and let the hens rest for 10-20 minutes before serving.

Nutrition

Serving: 1henCalories: 380kcalCarbohydrates: 20gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 700mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

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