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Oxmoor House Photo by: Oxmoor House

Oriental Hens

Cornish hens are small, specially-bred chickens that typically weigh less than 1 1/2 pounds and have tender meat. Cook the hens with the skin on to keep them perfectly moist throughout the cooking process, but remove and discard it before serving for a low-fat feast. Garnish with rosemary or thyme sprigs.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 hen half)
  • Cook time: 1 Hour, 25 Minutes
  • Prep time: 16 Minutes
  • Other: 4 Hours, 5 Minutes


  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon light brown sugar
  • 2 teaspoons sesame oil
  • 1 teaspoon ground allspice
  • 1 teaspoon chopped fresh rosemary
  • 2 garlic cloves, minced
  • 2 (1 1/2-pound) Cornish hens
  • Cooking spray


Preheat oven to 350°.

Combine first 7 ingredients in a small bowl.

Remove and discard giblets and necks from hens. Rinse hens under cold water; pat dry. Place hens in an 11 x 7-inch baking dish. Pour marinade evenly under skin and inside of hens. Cover and chill 4 hours. Drain; discard marinade.

Working with 1 hen at a time, tie ends of legs together with string. Place hens, meaty side up, on a broiler pan coated with cooking spray. Lift wing tips up and over back; tuck under hen. Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 350° for 1 hour and 25 minutes or until thermometer registers 170°, basting occasionally. Let stand 5 minutes. Remove skin and discard.

Nutritional Information

Amount per serving
  • Calories: 216
  • Fat: 7.2g
  • Saturated fat: 1.6g
  • Protein: 29.9g
  • Carbohydrate: 5.0g
  • Cholesterol: 133mg
  • Iron: 1.4mg
  • Sodium: 369mg
  • Calories from fat: 31%
  • Fiber: 0.4g
  • Calcium: 29mg

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Oriental Hens Recipe