Cornish game hen with whiskey and cream sauce. Is the perfect last-minute get-together dinner meal.

Easy to prepare, and half of a hen is the perfect balance between white and dark meat. I always have two in my freezer.

CORNISH GAME HEN WITH WHISKEY CREAM SAUCE

My go-to when I do not have time to cook a larger chicken.

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I love that you can present a whole for the hungry crowd or half of a cornish game hen in a plate, and it looks fantastic.

Cornish hens can be substituted with a small chicken. Do, however, use the same technique on splitting it. You do have to cook a chicken a bit longer. Adjust your timing accordingly.

Make more sauce by increasing the amount of whiskey, cream, and shallots.

In this Article

What is a cornish hen or cornish game hen?

A rock cornish game hen, or simply called a cornish game hen, looks like a miniature chicken. Petite in size with a very tender texture of meat and flavor.

Less fatty as well thus if substituting with a chicken keep that in consideration and season with less oil or butter.

They must weigh between 1 and 2 pounds.

What is Herbs de Provence?

Herbs de Provence, are an aromatic mixture of dried marjoram, rosemary, thyme,  oregano, and lavender flowers.

Used in most southern French cooking, it gives a fantastic savory taste to most poultry, meats, and pork.

Of course, if you do not have any on hand, you can create your own jar by mixing the above herbs. You can omit lavender as it is not an herb that most of us have on hand.

Store all dry herbs in an airtight container away from direct sunlight.

By having a small herb garden, I cut all the fresh herbs and let them dry out in the open air. Once dry I break them down and store them.

Easy way to use herbs all year round.

Ingredients needed to make this recipe

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Cornish hen – the star of this dish. Ensure that they are the same size. Do clean them and remove any feathers that may stay behind.

Unsalted butter – I always use unsalted butter in my cooking or baking to control the amount of sodium. Salted butter not only adds too much salt to your dish, but it changes the flavor.

Shallots – my onion of choice as I love the sweetness it emits once cooked.

Whiskey – Once the alcohol is evaporated, it is amazing how wonderful and rich the flavor that remains is, adding a layer of rich taste to your dish. Bourbon can be a good substitute.

Worcestershire sauce – gives the sauce a salty flavor needed to balance with the heavy cream.

Dijon mustard – We have a love relationship with mustard and love to use it with our cooking. It brings a layer of acidity to balance with the cream.

Heavy cream – is needed to make the sauce. Do not substitute, as you want that velvety sauce to be created.

Lemon juice – plays with the flavors and adds a layer of savory to this dish.

Herbs de Province – a pinch will go a long way on adding some flavor to your cream.

CORNISH GAME HEN WITH WHISKEY CREAM SAUCE

Equipment Needed

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Cutting board – wooden preferable as it is gentler on your knives

Sharp Chef’s knife – Always sharpen your knives to make slicing and cutting easier

Heavy roasting pan – large enough to hold your cornish hens. Heavy will transfuse the heat more evenly

Aluminum foil – to cover your cornish hen while preparing the sauce

Wooden spoon – easier to mix

Lemon press – to squeeze the lemon

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05/23/2025 09:43 pm GMT

VIDEO: HOW TO COOK A CORNISH GAME HEN

CORNISH GAME HEN WITH WHISKEY CREAM SAUCE

How to Cook a Cornish Game Hen

For the Cornish Game Hen

  1. Preheat the oven to 450º and place the rack in the middle position.
  2. Start by placing a hen on a cutting board, with the breast side facing down. Remove the backbone by carefully cutting along both sides using shears or a large, sharp knife.
  3. Flip the hen over and use your palm to flatten it by pressing down on the breastbone. Proceed to split the hen in half along the breastbone. Repeat the process with the remaining hen.
  4. Place the hen on a heavy roasting pan and evenly spread ¼ teaspoon of butter, Herbs de Provence, salt, and pepper on each half. Drizzle a drop of olive oil over it.
  5. Transfer the pan to the preheated oven and roast for 30 to 45 minutes.
  6. Occasionally, prod the hen while cooking to release any flavorful juices.
  7. Once finished, take the hen out of the oven and transfer it to a dish. Cover it with aluminum foil and allow it to rest.

For the Whiskey and Cream Sauce

  1. Place the unwashed cooking pan on the stove and add two tablespoons of butter. Allow it to melt over low heat.
  2. Gradually pour in the whiskey while ensuring a slow and steady pour. Use a wooden spoon to scrape up any bits stuck in the pan.
  3. Sauté the shallots until tender, approximately 1 minute. Then, add the Worcestershire sauce and mustard, increasing the heat to medium-high. Stir constantly as you bring the mixture to a boil.
  4. To enrich the sauce, add the heavy cream and the lemon juice. Taste and season accordingly with salt and pepper.
  5. Drizzle the piping hot sauce over the succulent Cornish hen for a delectable serving.
CORNISH GAME HEN WITH WHISKEY CREAM SAUCE

Best Cornish Hen Recipe Tips

When ready to cook your cornish hen recipe with whiskey sauce, I recommend having all your ingredients ready.

  • I always like to dry with paper towels the cavity of each hen.
  • You can keep the hens whole and split them. That is all up to you. I instead split them as it takes a little less time to roast them.
  • Use either a roasting pan or a heavy baking pan. Bake until golden brown. Remove the hens from the oven and cover them with foil to let them rest.
  • Do not use a glass or non-stove top roasting pan, as you will have to finish the sauce in the roasting pan. All the drippings make a fantastic sauce. It would be a pity to lose them.
  • Be very careful when handling the roasting pan, as it is hot when placed on the stove.
  • Thinly slice the shallots. They will give the best flavor and cook evenly.
  • Use good French Dijon mustard. I do not recommend the grainy old fashion mustard or honey mustard either.

TIPS on Cooking with alcohol

Whiskey evaporates as it cooks, leaving a wonderful, bold flavor in the cream and butter. Cognac and bourbon can be used instead of whiskey.

  • Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
  • Placing the alcohol in the middle of the pan is also a safe way of doing it
  • Of course, always keep your eyes on the skillet, however, as it may be pouring away from you. Also, keep all loose clothing away from the heat source.
  • When returning to the stove, start with a low flame and increase. Gently swirl it around and add the cream.

Serve the cooked cornish with the lemon slices and top with the sauce.

Substitutes and additions

  • For those who do not consume alcohol, the whiskey can be replaced with a strong-flavored broth, like beef or chicken broth.
  • Instead of using Herbs de Provence, you can mix your own combination of dried herbs like rosemary, thyme, and marjoram.

Additions

  • To add a bit of crunch and extra flavor, add toasted pine nuts or slivered almonds to the dish.
  • Consider adding roasted garlic to your sauce for an extra layer of flavor.
  • If you like your dishes spicy, consider adding a dash of chili flakes or a spoonful of hot sauce to the recipe.

What to Serve With Cornish Hens

Rice with butter and peas was the perfect pairing. I added some wild rice just because I wanted something different.

Mashed potatoes or roasted potatoes go well, too as they facilitate enjoying the sauce with it.

We enjoyed a nice glass of Nebbiolo red wine alongside.

A variety of side dishes pair well with this dish. You could serve it with a simple green salad, roasted vegetables, or even a warm lentil salad.

A side of crusty bread would also be delicious to mop up any leftover sauce.

Storage

Store any leftovers in an airtight container and refrigerate them. They should be safe to consume for up to 3 to 4 days.

To Freeze:

If you want to freeze the cooked Cornish hens, let them cool completely before transferring them into freezer-safe bags or containers. Be sure to date the containers and consume the dish within 2 to 3 months for the best quality.

To Reheat:

To reheat, thaw overnight in the refrigerator and warm in the oven. Always ensure the dish is heated through before serving.

CORNISH GAME HEN WITH WHISKEY CREAM SAUCE

Cornish Game Hens Recipe FAQs

Can I use other poultry instead of Cornish Game Hen?

Absolutely. This recipe is quite versatile and can also be used with other types of poultry. Chicken or quail would make a good substitute. However, keep in mind that the cooking time may vary depending on the size of the bird.

How can I make this dish vegetarian?

To make this dish vegetarian, you can replace the Cornish hen with portobello mushrooms or firm tofu. The sauce will still complement these substitutes beautifully. Remember to adjust the cooking times accordingly.

Can I prepare this dish ahead of time?

Yes, you can prepare the hens and the sauce a day ahead. Store them separately in the refrigerator. When you’re ready to cook, take them out, let them come to room temperature, and then proceed with the recipe as instructed.

Is it possible to make this dish dairy-free?

To create a dairy-free version of this dish, replace the butter with a dairy-free alternative like olive oil or coconut oil. You can substitute the cream with a non-dairy creamer or coconut milk. Keep in mind these substitutions may alter the taste slightly.

More like this recipe for Cornish Game Hens:

Skillet Roasted Cornish Hen

Cornish Hen with Couscous

Cornish Hen – A great tasty dinner

Equipment and ingredients used to make this Roasted Cornish Game Hen with Whiskey Sauce




Cornish Game Hen with Whiskey and Cream Sauce

5 from 29 votes
CORNISH GAME HEN WITH WHISKEY CREAM SAUCE
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4
Author: Giangi Townsend
Cornish game hen with whiskey and cream sauce. Is the perfect last-minute get-together dinner meal. Easy to prepare, and half of a hen is the perfect balance between white and dark meat.  I always have two in my freezer
Print Pin

Ingredients 

  • 2 Cornish hen
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 shallots, finely sliced
  • ⅓ cup whiskey
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • ½ cup heavy cream
  • 2 teaspoons lemon juice
  • Herbs de Province, a big pinch

Instructions

FOR THE CORNISH GAME HEN

  • Preheat the oven at 450º and position the rack in the middle of the oven.
  • Place a hen, breast side down on a cutting board. Remove the backbone by cutting along both sides with shears or a large sharp knife.
  • Flip the hen and flatten it by pressing down on the breastbone with your palm. Split the hen in two along the breastbone. Repeat with the remaining hen.
  • Place on a heavy roasting pan and spread on each half, ¼ of a teaspoon of butter, Herbs de Provence, salt and pepper, and a drop of olive oil. Place in the hot oven and cook for 30 to 45 minutes. Poke the hen while cooking to release any juices.
  • When done, remove from the oven, place the hen in a dish and cover with aluminum foil and let rest.

FOR THE WHISKEY AND CREAM SAUCE

  • Place the unwashed cooking pan over the stove and add the remaining 2 tablespoons of butter and let it melt. Lower the heat and add the whiskey, very slowly. With a wooden spoon scrape up any bit on the pan.
  • Add the shallots and cook until tender, 1 minute. Add the Worcestershire sauce, mustard and raise the heat to medium-high. Bring to a boil stirring constantly
  • Add the heavy cream and the lemon juice. Taste the sauce and season with salt and pepper.
  • Serve hot over the Cornish hen.

Notes

TIPS on Cooking with alcohol
The whiskey evaporates as it cooks, leaving a wonderful bold flavor in the cream and butter. Cognac can be used instead of whiskey. As well as bourbon.
Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
Placing the alcohol in the middle of the pan is also a safe way of doing it.
Keep your eyes on the skillet, of course, pouring away from you, and keep all loose clothing away from the heat source too.
When returning to the stove, start with a low flame and increase. Gently swirl it around and add the cream.
Serve the cooked cornish with the lemon slices and top with the sauce.

Nutrition

Calories: 706kcal | Carbohydrates: 1g | Protein: 39g | Fat: 54g | Saturated Fat: 22g | Cholesterol: 298mg | Sodium: 207mg | Potassium: 565mg | Vitamin A: 1030IU | Vitamin C: 2.1mg | Calcium: 44mg | Iron: 1.9mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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Originally published on January 16, 2022.