Entree: Canada – Central Canada (Ontario) – Ontario Cornish Hen

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 35 min

Ingredients

- 2 Cornish hens, approx. 1 to 1 1/4 lb (450-560 g) each
- 4 cups (960 ml) cold water
- 1/4 cup (60 g) kosher salt
- 2 tbsp (25 g) packed brown sugar
- 6 tbsp (85 g) unsalted butter, softened
- 2 tbsp (30 ml) pure maple syrup
- 3 cloves garlic, minced
- 1 tbsp (15 ml) lemon zest (from about 1 lemon)
- 2 tbsp (8 g) fresh thyme leaves, finely chopped (or 6-8 small sprigs)
- 1 tbsp (4 g) fresh rosemary, finely chopped (or 2-3 small sprigs)
- 2 tbsp (30 ml) olive oil
- 1 1/2 lb (680 g) Yukon Gold potatoes, halved if large
- 12 oz (340 g) baby carrots
- 8 oz (225 g) pearl onions, peeled (or 1 medium yellow onion, cut into wedges)
- 2 ears fresh corn, cut into 3-4 pieces each (about 10-12 oz / 280-340 g total)
- 1/2 cup (120 ml) low-sodium chicken stock
- 1 lemon, cut into halves (for cavity and finishing)
- 1/4 cup (15 g) fresh parsley, chopped
- 1 tsp (2 g) freshly ground black pepper
- Additional kosher salt and black pepper to taste

Instructions

Short Description:
Roasted Cornish hens glazed with maple-herb butter and roasted on a bed of Yukon Gold potatoes, baby carrots, pearl onions and fresh Ontario corn for a complete main-course showcasing local produce and poultry.

Regional Notes:
This Ontario version emphasizes local ingredients—fresh corn, Yukon Gold potatoes, baby carrots, and a touch of Ontario maple syrup—paired with garden herbs (thyme, rosemary, parsley). It differs from a generic Cornish hen roast by highlighting regional produce and a maple-herb glaze common to Central Canadian home roasting.

1. Make a quick brine: in a large bowl dissolve 1/4 cup (60 g) kosher salt and 2 tbsp (25 g) brown sugar in 4 cups (960 ml) cold water. Submerge the hens, cover and refrigerate 1 hour. Remove hens, rinse briefly under cold water, and pat very dry with paper towels.
2. Preheat oven to 425°F (220°C). Arrange a rack in a large roasting pan so hens will sit above vegetables; if you prefer, hens may sit directly on the vegetables.
3. Prepare maple-herb butter: in a bowl combine 6 tbsp (85 g) softened butter, 2 tbsp (30 ml) maple syrup, 3 minced garlic cloves, 1 tbsp (15 ml) lemon zest, 2 tbsp (8 g) chopped thyme, 1 tbsp (4 g) chopped rosemary, and 1/2 tsp (approx. 2.5 g) black pepper. Taste and add a pinch of salt if desired.
4. Loosen the skin over the breast and thighs of each hen with your fingers and smear about two-thirds of the maple-herb butter under the skin, distributing evenly. Rub the remaining butter over the outside of the hens. Tuck a lemon half and a small sprig of thyme/rosemary into each cavity and tie the legs with kitchen twine.
5. Toss the potatoes, baby carrots, pearl onions, and corn pieces with 2 tbsp (30 ml) olive oil, a pinch of salt and pepper, and a few extra thyme sprigs. Spread the vegetables in an even layer in the roasting pan and pour 1/2 cup (120 ml) chicken stock into the pan (this keeps the vegetables moist and creates pan juices).
6. Place the hens breast-side up on a rack above the vegetables or directly on the vegetables. Roast in the preheated oven 50–60 minutes, basting once or twice with pan juices; begin checking internal temperature at 45 minutes. The hens are done when the thickest part of the thigh reaches 165°F (74°C) and the juices run clear.
7. In the last 8–10 minutes of roasting, brush the hens lightly with an additional 1 tsp (5 ml) maple syrup if you want a shinier glaze and slightly more caramelization. If the vegetables are browning too quickly before the hens are done, loosely tent the pan with foil.
8. Remove the pan from the oven and transfer the hens to a cutting board. Let rest 10–15 minutes before carving. Stir the vegetables in the pan to coat with the pan juices; squeeze the roasted lemon halves over the vegetables and hens.
9. Carve the hens into halves or quarters and arrange over the roasted vegetables. Spoon pan juices over the dish and sprinkle with 1/4 cup (15 g) chopped fresh parsley to finish. Serve warm.