Salt-Crusted Cornish Hens with Lemon Butter Recipe

Try this bright and tasty recipe for Cornish game hen.

From "Citrus"
March 2016

  • Cooking the hens in a salt crust leaves them incredibly succulent, allows the zesty lemon butter to infuse the meat, and—believe it or not—doesn’t make the chicken salty at all
    Photo (c) 2015 Victoria Pearson
  • In “Citrus” Valerie Aikman-Smith and Victoria Pearson brighten your kitchen and awaken your taste buds with a splash of citrus.
    Cover courtesy Ten Speed Press

Cook Time: 1 hr

Yield: Serves 4

Citrus (Ten Speed Press, 2015) by Valerie Aikman-Smith and Victoria Pearson is a visually stunning collection of inventive, foolproof recipes that highlight the sunny ingredient of citrus, from the ubiquitous lemon, lime, and orange to the more obscure kumquat and yuzu. This collection of seventy-five delicious recipes will brighten up both your kitchen and your cooking.


• 1⁄2 cup unsalted butter, at room temperature
• Zest and juice of 1 lemon
• 2 Cornish hens
• 1 lemon, thinly sliced
• 4 pounds coarse sea salt


1. Preheat the oven to 375 degrees F.

2. In a small bowl, mix together the butter and the lemon zest and juice until well combined.

3. Put the hens, breast side up, on a work surface. Spread the butter under the skin and on top of the breasts and thighs. Lay the lemon slices on top and inside the birds.

4. Pour the salt into a large bowl. Slowly add enough water to the salt to create the consistency of wet sand.

5. Spread a thin layer of the wet salt on the bottom of an ovenproof dish or cast-iron pan large enough to hold the birds.

6. Place the hens on top then cover completely with the remaining salt mixture.

7. Pat the salt securely around the birds to make sure there are no holes that will allow steam to escape.

8. Roast the hens for 1 hour. The salt will harden and turn golden brown. Remove from the oven and let rest for 10 minutes.

9. Using the back of a large knife, crack open the crust. Remove the hens and place them on a wooden board. Cut in half lengthwise and serve.

More recipes from Citrus:

Handmade Lemon Pappardelle
Yellow Grapefruit Avocado Salad

Reprinted with permission from Citrus, by Valerie Aikman-Smith and Victoria Pearson, copyright © 2015, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2015 by Victoria Pearson

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