Monday Meal: Spice-Roasted Cornish Game Hens | Buzz Blog
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you.

Monday Meal: Spice-Roasted Cornish Game Hens



I love roasting Cornish game hens and this particular recipe, with an abundance of fragrant, delicious spices and herbs, is one of my favorites. 


2 Cornish game hens, giblets and backbone removed and split in half

1 Tbs. dried rosemary leaves

1 Tbs. dried thyme leaves

1 Tbs. cumin seeds

1 tsp. fenugreek seeds

1 tsp. fennel seeds

1 tsp. mustard seeds

1 tsp. curry powder

1 tsp. turmeric

1/2 tsp. cayenne pepper

1/2 tsp. coriander seeds

Kosher salt

Freshly ground black pepper

1/4 cup olive oil

2/3 cup dry white wine

2 green onions, minced

1 garlic clove, peeled and minced

1 Tbs. Worcestershire sauce

1 Tbs. soy sauce




In a spice or coffee grinder, combine the rosemary, thyme, cumin, fenugreek, fennel, mustard, curry powder, turmeric, cayenne and coriander. 


Grind the seeds and herbs into a course powder and pour into a bowl. Season with a pinch of salt and pepper. 


Stir in the olive oil to make a spice paste. 


On a platter or large plate, rub the spice blend all over the Cornish game hen halves. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight. 


Heat the oven to 450 F. 

In a small saucepan, bring the wine, green onions, garlic, Worcestershire sauce, and soy sauce to a boil over high heat. 


Simmer the sauce until reduced by about one-third. 


Sprinkle the game hens with kosher salt and roast, skin side up, for approximately 20 minutes, until the hens are nicely browned and the inner thigh juices run clear. Baste two or three times with the pan sauce while roasting. 



Serve drizzled with the pan sauce and serve. 


Photos by Ted Scheffler