Claudia Teague’s Cornish Hens

Claudia Teague's Cornish Hens

When us Americans start planning a holiday meal, we usually start with the meat– turkey, a ham, the odd duck or tenderloin. However, Claudia Teague is here to shake up your dinner plans with Dustin Michael’’s Brown Sugar and Sage Cornish Hens. Get ready to have a new holiday favorite!


 4 Cornish Hens
• 2 cups Dark Brown Sugar
• 2 TBSP Rubbed Sage
• 2 TBSP Cumin
• 2 TBSP Ancho Chili Powder
• 2 TBSP Salt
• 2 tsp Cracked Black Pepper
• 2 stalks Celery
• 1 large Orange (quartered)
• 2 Shallots
• 2 TBSP Olive Oil

Preheat oven to 450°. Mix all dry ingredients to create a rub. Quarter orange, dust in the rub and set aside.  Massage olive oil over Cornish hen, then massage in the rub.  Cut stalks of celery in half and shallots into quarters; stuff into hen cavity. Close the cavity with the dusted orange quarters.  Use a black, cast iron skillet or line a sheet pan with heavy duty foil. Bake for 30 minutes, and then turn down the oven to 300° and cook for another 30 minutes.  Tent the Cornish hens with foil, if necessary, so the skin does not burn.