East West Broiled Cornish Hens

Russ Myers


The flavor trick is, when broiling these little birds, to baste frequently with the marinade which keeps them especially moist

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★★★★★ 2 votes
6 servings
20 Min
40 Min


3 Frozen Rock Cornish Hens (about 1 lb each), thawed
1/2 C Soy sauce
1 1/2 C Water
2 Green onions (trimmed and chopped)
1/4 tsp Crushed red pepper
1 Small head romaine (shredded, about 4 cups)
2 Tbs Dry Sherry
Chinese noodles


1Cut hens in half with poultry shears or kitchen scissors. Place in a large shallow broiling pan, without rack.Combine soy sauce, 1/2 cup of the water, green onions, and red pepper. Pour over hens. Marinate for 1 hour.Broil hens, 4 inches from the heat, turning often and basting with marinade, 40 minutes, or until hens are a rich brown.Line a heated serving platter with shredded romaine. Arrange hens on romaine. Keep warm.Stir remaining 1 cup of water and sherry into the broiling pan.Cook , stirring and scraping cooked on bits from sides of pan, until liquid comes to boiling. Spoon over hens. Serve with Chinese noodles

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom