Dry-Brined Roasted Cornish Hens with Hot Honey Butter

By Sprig Originals ✓ · cooked up in Sprig

Little birds, big payoff. A 12-hour dry brine seasons the meat all the way through and pulls moisture off the skin, so a blazing-hot uncovered roast turns it glassy and shatter-crisp in well under an hour. Each person gets their own hen — no carving, no fighting over the crispy bits — finished with a spoonful of smoky hot honey butter and the pan drippings. Southern seasoning, weeknight effort.

Ingredients

• 4 Cornish game hens (1 1/4 to 1 1/2 lb each), thawed
• 1 tbsp kosher salt (Diamond Crystal; use 2 tsp if using Morton)
• 1 tsp baking powder
• 2 tsp light brown sugar
• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp freshly ground black pepper
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper

• 2 tbsp neutral oil, such as canola or grapeseed
• 1 lemon, cut into 8 wedges
• 8 garlic cloves, smashed
• 8 fresh thyme sprigs
• 1 large yellow onion, cut into thick rings

• 4 tbsp unsalted butter
• 3 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp kosher salt
• 2 tbsp thinly sliced scallions, for serving

Instructions

1. Dry-brine first (do this 12 to 24 hours ahead, or at minimum 4 hours). In a small bowl, stir together the 1 tablespoon kosher salt, baking powder, brown sugar, sweet paprika, smoked paprika, garlic powder, onion powder, black pepper, dried thyme, and cayenne.
2. Remove any giblets and neck from the hens' cavities. Pat each hen very dry inside and out with paper towels — this is the single biggest factor in crisp skin. Sprinkle the rub evenly over all four hens, about 1 tablespoon per bird, coating the breast, thighs, back, and inside the cavity. Rub it in with your fingers.
3. Set the hens breast side up on a wire rack in a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours. The skin should look dry and slightly tacky when it's ready. Do not rinse.
4. When ready to cook, pull the hens out and let them sit at room temperature for 30 minutes. Position an oven rack in the center and heat the oven to 450°F.
5. Scatter the onion rings over the bottom of a large heavy roasting pan or a 13x9-inch metal baking dish to form a rough bed. Stuff each hen's cavity with 2 lemon wedges, 2 smashed garlic cloves, and 2 thyme sprigs. Tie the legs together with kitchen twine if you like (optional, but it helps them cook evenly) and tuck the wing tips behind the shoulders.
6. Rub each hen all over with about 1 1/2 teaspoons of the neutral oil. Set them breast side up on the onions, leaving at least 1 inch between birds so the heat can circulate — crowding steams the skin. Roast uncovered, without basting, for 30 minutes.
7. Rotate the pan front to back and continue roasting 12 to 18 minutes more, until the skin is deep mahogany and crackling and an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 170°F to 175°F. Dark meat this size tastes best a little past 165°F.
8. While the hens finish, make the hot honey butter: melt the butter in a small saucepan over medium heat. Stir in the honey, cider vinegar, red pepper flakes, and 1/4 teaspoon salt. Simmer 1 to 2 minutes, until glossy and slightly thickened, then remove from the heat.
9. Transfer the hens to a cutting board or platter and rest 10 minutes. Do not tent with foil — trapped steam will soften the skin you just worked for.
10. Tip any juices that collect on the board into the roasting pan and stir them into the onions and drippings. Spoon the onions and pan juices onto plates, set a hen on each, brush or spoon the hot honey butter generously over the skin, and shower with sliced scallions. Serve immediately, with extra hot honey butter on the side.

Chef's tips

Nutrition (per serving, estimated)

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