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Cornish Hens with Sherry, Orange and Rosemary

Recipe courtesy of Rachel Gurk of Rachel Cooks

Yield: 4 servings | Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes


  • 2 Cornish hens (about 2 lbs. each)
  • 2 Tbsp. olive oil, divided
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 orange, quartered
  • 2 sprigs rosemary, fresh
  • 1 yellow onion, quartered
  • ¼ cup Holland House® Sherry Cooking Wine
  • ¼ cup reduced sodium chicken broth
  • ½ tsp. Dijon mustard
Shop Ingredients


  1. Preheat oven to 450°F.
  2. If present, remove giblets from Cornish hens.
  3. Rub outside of Cornish hens with 1 Tbsp. of the olive oil. Season hens with salt and pepper on all sides. Place 1 orange wedge and 1 sprig of rosemary in cavity of each Cornish hen. Arrange in a roasting pan and then place remaining orange wedges and quartered onions around hens. Roast at 450°F for 25 minutes.
  4. Reduce oven temperature to 350°F. In a small bowl or measuring cup, whisk together Holland House® Sherry Cooking Wine, chicken broth, mustard, and remaining 1 Tbsp. of oil and pour over hens.
  5. Continue roasting about 45 minutes longer, or until hens are golden brown and juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 180°F. Baste with juices from pan every 10 minutes.
  6. Transfer hens, oranges, and onions to a platter, pouring liquid from cavities into the roasting pan. Cover Cornish hens loosely with aluminum foil to keep warm. Transfer pan juices to a medium saucepan (you can also do this right in the roasting pan) and place over high heat. Boil until all liquids reduce to a sauce, 5-7 minutes.
  7. To serve, cut hens in half lengthwise and arrange on plates. Spoon sauce over hens and serve.