Entree: United States – Rotisserie Cornish Game Hens — Lemon‑Thyme and Honey Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 50 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) honey
- 2 tsp (8 g) Dijon mustard
- 3 cloves garlic, crushed
- 1 tbsp (15 g) chopped fresh thyme leaves
- 1 tsp (2 g) lemon zest
- 1 1/2 tsp (7 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 cup (120 ml) dry white wine or additional chicken stock (for drip pan)
- Kitchen twine

Instructions

1. Whisk together olive oil, lemon juice, honey, Dijon mustard, crushed garlic, chopped thyme, lemon zest, kosher salt, and black pepper to form the marinade.
2. Pat the hens dry and rub the marinade all over the outside and inside the cavities. Reserve 2 tbsp (30 ml) of the marinade for glazing during the last stage of cooking.
3. Truss each hen with kitchen twine so wings and legs are secure; balance on the rotisserie spit and fasten with forks or clamps so they rotate without wobble.
4. Preheat the rotisserie to medium heat (about 325–350°F / 160–175°C). Place a drip pan beneath the hens and add the white wine or chicken stock to catch drippings.
5. Mount the spit, start the rotisserie, and cook for about 45–55 minutes. After about 35–40 minutes, brush the reserved marinade over the hens and repeat once more 5–10 minutes before the end to build a glaze, watching closely to avoid burning.
6. Confirm doneness by checking that the thickest part of the thigh or breast reaches 165°F (74°C) with an instant‑read thermometer and the juices run clear.
7. Remove the hens from the spit, transfer to a platter, and tent with foil for 10 minutes to rest. Spoon pan juices over the hens before serving.