Air Fryer Cornish Game Hens

Method

1. Make sure the Cornish hen is fully thawed. Either place it in the refrigerator for 2 to 3 days on a rimmed pan (in case of any shrink-wrap punctures), or submerge the wrapped hen in a bowl of cold water in the refrigerator overnight, about 12 hours.
2. Cut the wrapper open inside a bowl to catch the juices, then drain the hen well. Place it on a rack set over a sheet pan and blot the entire hen dry with paper towels, inside and out. This is the biggest step for crispy skin, dry skin crisps, wet skin steams.
3. Sprinkle the 2 to 2½ tablespoons of chicken seasoning blend evenly over the back, sides, and breast of the hen. Press gently so it sticks. Season light on the back and save plenty for the breast side so you get color where it shows most.
4. If using, tuck the quartered ½ lemon and rosemary sprig loosely into the cavity. Do not pack it full; the air fryer needs to circulate air through the cavity to cook the hen evenly.
5. Place the seasoned hen back on the rack and refrigerate uncovered for at least 2 to 4 hours, or overnight (8 to 10 hours) for the crispiest skin. This is the essential resting step, the skin dries out while the meat stays juicy underneath.
6. When ready to cook, place the hen breast-side up directly into the air fryer basket. Do not preheat. Set the air fryer to 190°C375°F on air fry mode and set the timer for 40 minutes to give yourself a buffer. Cook time is usually 30 to 35 minutes, but varies by air fryer size.
7. At about 20 minutes, check the hen. If the top is getting too dark because the heating element is close, either drop the temperature or lay a small silicone cover or piece of foil loosely over the tallest point of the breast to shield it. Continue cooking.
8. At about 25 to 30 minutes, insert an instant-read thermometer into the thickest part of the thigh, not touching the bone. The target is 71°C160°F at pull time; carryover heat will take it up to the safe 74°C165°F during the rest.
9. Carefully remove the hen to a cutting board and let it rest for 5 minutes. Cut straight down the middle of the breast with a sharp knife to split the hen into 2 halves. For a fancier plate, slide the rib cage out of each half before plating.

   Our tip Before you cut, check the thigh again: after the rest it should read 75°C165°F with clear juices. If it's short, put the hen back in for a few minutes.

10. Plate each half on a serving platter, finish with a few flakes of sea salt, and serve immediately with your favorite sides. Buttered parsley rice and tender green beans are a classic pairing.

Tips from Louise

PREP TIPS

• Thaw the hen completely before cooking. A frozen or partially frozen hen will cook unevenly in the air fryer.
• The fridge rest is an important step for crispy air fryer skin. Plan for 2 to 4 hours minimum after seasoning, or season the night before and let the hen sit uncovered on a rack for 8 to 10 hours.

COOKING TIPS

• Every air fryer is different. If your heating element sits close to the top of the basket, use 175°C350°F to avoid scorching. If you have a larger air fryer oven like the Ninja Foodi XL or an Instant Pot Vortex, you can bump up to 200°C400°F and monitor closely.
• No preheating needed. Place the hen in a cold basket and start the timer.
• Start breast-side up to keep the smooth, golden side free of basket marks. If you prefer to start breast-side down and flip halfway through, that works too, just know you will see grid marks on top from your air fryer basket
• Do not stuff the cavity tightly. The air fryer relies on airflow through the cavity to cook the leg and thigh area evenly.
• Resist poking the hen with the thermometer before about the 25-minute mark. Every hole lets juices escape, and you want those juices to stay put until you are close to temperature.