Cornish Hen History

One food historian credits chicken mogul Donald John Tyson for creating the Rock Cornish game hen by cross-breeding White Rock hens and Cornish hens in 1965. His intent was alledgedly to create a specialty item at a higher price to appeal to a fast-growing contingent of consumers referred to in our contemporary times as foodies.

However, other sources credit Alphonsine and Jacques Makowsky of Connecticut for developing this small bird some ten years earlier. Their intent was similar, to breed a small chicken with mostly white meat suitable for a single serving. The Makowskys sold their business in 1967.

The U.S. patent and trademark files show no ownership filings for the breed. Perhaps the origin confusion arises as a combined result of the sale of the Makowsky business and the commercial success of Tyson in marketing these little tasty birds.

In addition to commanding a higher price, the game hens have a shorter growing span, 28 to 30 days as opposed to 42 or more for regular chicken. In spite of the higher prices for all things small these days, Cornish game hens are still quite affordable.

Cornish Hen
1 Cornish game hen (20 ounces)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon ground cumin
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce

Place Cornish hen in a large resealable plastic bag. In a small bowl, combine the remaining ingredients. Pour half of the marinade over the hen, seal bag and refrigerate for 8 hours or overnight, turning several times. Refrigerate the remaining marinade for basting.

Drain and discard marinade. Place hen, skin side up, in a greased 9-inch square baking dish. Bake, uncovered, at 400 degrees for 30 minutes. Baste with reserved marinade. Bake 20-30 minutes longer or until a meat thermometer read 180. Cut in half to serve.
Yield: 2 servings.