Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 425°F (220°C).

- Pat the Cornish hens dry with paper towels and tuck the wings behind the back.

- Arrange quartered onions, chopped carrots, and halved Yukon gold potatoes in a roasting pan.

- Stuff each hen with lemon quarters and prepare the herb butter glaze.

- Coat each hen with the truffle herb butter mixture and place them breast-side up in the roasting pan.

- Pour chicken stock and white wine into the pan, covering the vegetables but not the hens.

- Bake for 55 to 65 minutes until golden brown and cooked to an internal temperature of 165°F (74°C).

- Let the hens rest for 10 to 20 minutes before serving.

Notes
Allow the hens to come to room temperature before roasting for even cooking. Use a meat thermometer to ensure proper doneness.
