Jerk Cornish Hens
This is what happens when a classic holiday roast meets bold Caribbean flavor: Cornish hens, jerked to perfection, and dressed for the table. Wishing you happy holidays from our kitchen to yours.
Make the Compound Butter
- In a small bowl, mix the softened butter with jerk seasoning, thyme, and rosemary until well combined.
- Set aside or refrigerate until ready to use.
Prepare the Cornbread Stuffing
- In a skillet, heat butter or oil over medium heat.
- Add celery, carrots, and onion. Sauté until softened, about 5–7 minutes.
- In a bowl, combine the crumbled cornbread with the sautéed vegetables.
- Add the egg, chicken stock, and jerk sauce. Mix gently until moist but not soggy.
- Season with salt and pepper.
- Set aside.
Prepare the Cornish Hens
- Preheat oven to 375°F (190°C).
- Rub each hen generously with the jerk compound butter — under the skin and all over the outside.
- Lightly season with salt and pepper.
- Stuff the cavity of each hen with the cornbread stuffing (don’t over-pack; any extra can be baked in a separate small dish).
- Place the hens in a roasting pan or deep oven-safe pot. Add a few herb
sprigs if you like. - Cover with a lid or foil.
Roast the Hens
- Roast covered for 45–55 minutes, depending on size.
- Remove the cover and roast an additional 15–20 minutes to crisp the skin.
- The hens are done when the internal temperature reaches 165°F (74°C).
Make the Pan Gravy
- Remove the hens from the pot and set aside to rest.
- In the same pot, melt 2 tbsp butter over medium heat.
- Whisk in 2 tbsp flour to make a smooth roux; cook 1–2 minutes.
- Slowly pour in the roasting liquids, whisking constantly.
- Add a splash of chicken stock if you want a thinner consistency.
- Season with tingling jerk sauce to taste for a spicy, aromatic finish.
- Simmer until thickened and silky.
Serve
- Plate each Cornish hen with a scoop of stuffing, drizzle with tingling jerk gravy, and
serve with roasted vegetables, mashed potatoes, or greens.