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Fresh Herb and Garlic Cornish Hens
By Chef Barbara Seelig Brown


2 whole Cornish Game Hens (or small chicken - total weight 3.5 -4.5 lbs.)
1/2 cup Basil (fresh leaves)
1/2 cup Italian Parsley (fresh)
6 cloves Organic Garlic (5-6 fresh cloves sliced thin)
Extra Virgin Olive Oil
Sea Salt
Organic Grinder, Rainbow Peppercorn
Parchment Paper (optional)


Clean hens. Cut alongside the backbone; open and flatten bird(s). Splitting along the backbone will help keep the breast moist. 

Remove basil and parsley leaves from their stems. Chop the basil and parsley if the leaves are large, otherwise leave them whole. Mix with garlic slices. 

Gently lift skin and tuck basil, parsley and garlic under skin. Season outside of bird with salt and pepper. Grill or oven roast.

Place skin side up on preheated grill and grill over indirect heat until golden brown and it has reached an internal temperature of 175ºF, which takes approximately 30 minutes.

Oven Roasting
Preheat oven to 400ºF. Place hens on parchment-lined baking sheet and roast for approximately 45 minutes or until internal temperature reaches 160ºF.

Roasting chicken, split through backbone and flattened. Individual chicken pieces. This takes approximately 30 minutes to cook. Fresh lemons can be used in addition to the herbs.