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Roasted Cornish Hen

In collaboration with Isaac Avery (Instagram @acooks_confession) we are bringing you this super easy and tasty cast iron recipe.


1 Cornish Game Hen 

Dry Brine 

1 Cup sea salt
1 Cup brown sugar
1 Tablespoons coriander
1 Tablespoons black pepper
1 Tablespoons fennel seed 
1 Tablespoons dried oregano
2 Teaspoons caraway seed 
2 Teaspoons juniper berries  
2 Lemons, zested 

Root Vegetables 

1/4 Pound marble potatoes
1 Medium fennel bulb 
1 Fennel stalk 
1/4 Pound carrots 
To taste sea salt 
To taste black pepper







  1. Pre Heat No. 10 Cast Iron Skillet over medium heat, add coriander, black pepper, fennel, caraway, juniper berries and toast until fragrant. Place into a Mortar and Pestle and smash seeds into a coarse powder. Combine with Salt, Brown Sugar, Dried Oregano, and Lemon zest.
  2. Pat Cornish Hen dry and season liberally with dry brine over a sheet pan with a rack ( juices will come out of the hen because of the dry brine).
  3. Dry brine Cornish Hen for 4 hours.
  4. Meanwhile, rough chop Fennel, Carrots , Marble Potatoes, and Fennel stalk.
  5. Pre Heat oven to 425 degrees Fahrenheit.
  6. Truss Cornish Hen with butchers twine.
  7. Season vegetables with olive oil, salt, and pepper and mix well, place into No. 10 skillet and place Cornish on top of vegetables.
  8. Roast in oven for 15 minutes to brown, turn oven down to 350 degrees Fahrenheit and roast for 15 minutes or until internal temp is 160 degrees.
  9. Cover with tin foil and let Cornish Hen rest for 10 minutes.
  10. Garnish with Fennel fronds and Carrot tops.
  11. Season vegetables with lemon juice.
  12. Carve Hen into pieces or eat with your hands.
  13. Enjoy!