Gallina Arrosto | Roasted Cornish Game Hen

These tasty little hens are so simple to prepare, yet look very fancy when served. Serve with Saffron Farro Risotto, Braised Garlicky Kale, and a chilled bottle of Poggio Grande Tagete.

Buon Appetito!!

Receipt Date: August 7, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


2 Cornish Game Hen, rinsed and patted dry

1/4 cup EVOO

1/4 cup White Wine

4 Sprigs of Rosemary

4 Springs of Thyme

4 Springs of Sage

1 Lemon, cut in half

1 Lemon, juiced

1 tablespoon Garlic Sea Salt, I like Jacobsen's

1 tablespoon Seasonello Aromatic Sea Salt

2 tablespoons Borsari Cracked Seasoned Pepper


Preheat oven to 400 degrees. Place the hens into a large roasting pan. Pour and rub the EVOO all over the hens, inside and out. Douse them with the white wine and then the lemon juice. In a small bowl combine the garlic salt, Seasonello salt and Borsari pepper and sprinkle the mixture all over the hens, inside and out. Place 2 springs of rosemary, thyme and sage into the cavity of each hen, along with half a lemon. Roast for about 60 minutes, or until dark golden brown and juices run clear. I like to baste the little hens every 10 minutes or so. Transfer the birds to a cutting board and cover with aluminum  foil to keep them toasty. Strain the pan juices, skimming the fat, and bring to a simmer in a small sauce pan, add some broth or stock if needed. While the sauce is simmering, cut the hens in half and place on a large platter. Spoon the pan sauce over the hens and serve immediately.      

Amy’s Favorite Pairing

Poggio Grande-TAGETE I.G.T

$39.00 750 ml

Additional Pairings

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