This Meghan Markle-Approved Cornish Game Hen Recipe Looks Amazing
Step aside, turkey.
Sure, Meghan Markle shut down her old blog, The Tig, when things started getting serious with Prince Harry. But that hasn’t stopped us from scouring the archives for Markle-approved recipes before, and it won’t stop us now. You’re welcome, world.
This time, we searched for seasonally appropriate Thanksgiving recipes--and past-Meghan delivered in a big way with this Cornish Game Hens with Sage and Pancetta recipe.
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“If you’re looking for an alternative to the famed and lauded turkey dinner that’s oh-so popular this time of year, look no further than this delicious and easy recipe for cornish game hens from Stanley Tucci’s delightful cookbook, The Tucci Table,” Markle (or whoever penned this particular blog entry) wrote.
That’s right, this recipe is endorsed by British and Hollywood royalty.
Contrary to its name, Cornish game hen is not actually a game bird. It’s really just a small chicken.
- 4 Cornish game hens
- Sea salt and freshly ground black pepper
- 2 shallots, halved
- 4 cloves garlic
- 8 fresh sage leaves
- 2 tbsp. butter
- 2 tbsp. olive oil
- 12 to 16 slices pancetta or bacon
- 1 cup white wine
- Preheat oven to 400 degrees Fahrenheit.
- Season the cavities of the Cornish game hens with salt and pepper and insert half a shallot, a garlic clove and a sage leaf into each. Place ½ tbsp. of the butter in the cavity of each bird as well. Rub the birds with the olive oil and season the breasts with salt and pepper. Place a sage leaf on the back of each bird and drape each with 3 or 4 slices of the pancetta.
- Roast for 45 to 50 minutes. Halfway through roasting, remove the pancetta from the breasts of the birds and place it beside them. Baste the birds with the roasting juices and continue to cook for the remaining time. To check if they are cooked, stab the birds in the thickest part of the thigh with a skewer. If the juice runs clear, then they are done.
- Remove the birds from the oven, together with the pancetta, and place them on a warm plate to rest. Set the roasting pan on the stovetop over medium heat. When the juices in the pan begin to bubble, pour in the wine. Deglaze the pan, scraping up any cooking residue, and cook until the liquid has reduced by half. Serve with the reduced pan jus on the side.