Are you here just because you’re intrigued about what a “Cornish Game Hen” is, and what a recipe looks like that calls for Cornish Game Hen over a regular ‘old roasting chicken? That’s okay, most of us here at Spices Inc World Headquarters were too when we saw “Cornish Game Hen” on our weekly menu. We’ll start from here: What even is a Cornish Game Hen? Basically, according to the USDA, any chicken that is chosen for processing when it is 5 weeks old (or younger) that is two pounds or less can be called a “Cornish Game Hen.” This means that this recipe could be applicable if you have a single larger roasting chicken that was roughly the same weight as the two Cornish hens we used (so about 4 pounds), you’d just have to adjust for total roasting time. The inspiration for this recipe came from Chef Jeff looking for an appropriate Thanksgiving centerpiece for anyone with a smaller family who didn’t want to roast a whole turkey when they’re only cooking for two (or one). Jeff used two birds which could serve two adults, but if you’re loading up on a lot of side dishes (the beauty of Thanksgiving, no?) you could possibly opt to share one bird for two adults if you like equal parts chicken, potatoes, macaroni and cheese, green beans, cranberry sauce… you get the idea.

Our recipe also has a Szechuan (also known as “Sichuan”) twist. Szechuan is a style of cuisine from rural China that features complex flavors that balance each other, but with a particular emphasis on Garlic and a good deal of heat. What that means for you? Lots and lots of flavor! Bland turkey, be gone! Every step of the way Chef Jeff made lots of choices that built flavors on top of each other, so we’re talking marinade, searing, fancy sauce to go on the side, the whole nine yards. If you’re not able to get your hands on Shoaxing wine, cooking sherry could also work. Just don’t try to replace the star of our show- Sichuan Peppercorns! Sichuan Peppercorns are what gives Szechuan cooking the signature It gives food the “ma la” flavor that Sichuan cuisine is known for. Sichuan Peppercorns are “spicy” in a sense, but perhaps a better word for them would be “zesty”- there’s heat in Sichuan peppercorns, but also a distinct prickling, tingling flavor that feels electric to the palate.

Need another reason to pull out your cast iron skillet? Jeff recommends using your cast iron for this particular recipe as it calls for two different cooking methods (searing and roasting) that cast iron is excellent for. Lastly, green onions are a perfect garnish for this dish as they give a lovely fresh crunch and a subtle touch of onion. At last, a holiday where you won’t be swamped with leftovers!

Print this recipe.