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Roasted Heritage Game Hen with Black Cardamom, Fennel & Lemon Zest

Slow-roasted and aromatic, this dish layers black cardamom’s smoky spice with fennel, garlic, and lemon. The skin crisps beautifully, while the meat stays juicy and deeply infused.
Marinate: 2–12 hours (recommended)
Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
rest time 10 minutes
Total Time 1 hour 30 minutes
Servings 2 For 1 heritage Cornish game hen (~1.5–2 lbs)
Calories 370kcal

Ingredients

  • Game Hen & Rub
  • 1 heritage game hen 1.5–2 lbs, rinsed and patted dry
  • 1½ tsp sea salt
  • ½ tsp cracked black pepper
  • ½ tsp ground fennel seed
  • ½ tsp lemon zest
  • 1 tsp grated fresh garlic
  • 2 tbsp softened butter or ghee
  • Spice Infusion
  • 3 black cardamom pods lightly crushed
  • 1 tbsp ghee or butter
  • Optional: 1 small shallot sliced thin
  • Optional: 2–3 crushed juniper berries
  • Cavity Aromatics
  • 1 wedge lemon
  • 1 sprig fresh thyme or rosemary
  • 1 small clove garlic

Instructions

  • Step 1: Marinate
  • In a small bowl, combine softened butter with salt, pepper, fennel seed, lemon zest, and garlic.
  • Gently loosen the skin over the breast and rub half of the seasoned butter underneath. Rub the rest all over the outside.
  • Place the hen on a plate or in a shallow container. Refrigerate uncovered for at least 2 hours or up to overnight (this air-dries the skin for better crisping).
  • Step 2: Roast
  • Remove hen from fridge 30 minutes before roasting.
  • Preheat oven to 375°F (convection) or 400°F (conventional).
  • Stuff the cavity with lemon wedge, herb sprig, and garlic clove.
  • In a small oven-safe skillet, melt 1 tbsp ghee and sauté black cardamom pods (and shallot/juniper if using) until fragrant — about 1–2 minutes.
  • Place the hen in the pan, breast-side up.
  • Roast for 45–55 minutes, or until the thickest part of the thigh reaches 165°F and juices run clear.
  • Let rest 10 minutes before carving.
  • Optional Pan Sauce
  • After removing the hen, place the skillet with the drippings over low heat.
  • Add a splash of dry white wine or broth and simmer 3–5 minutes, scraping up fond.
  • Strain or serve rustic over the carved hen.

Notes

Nutrition Estimate (per serving, half a hen)

  • Calories: ~370
  • Protein: 35 g
  • Fat: 26 g
  • Net Carbs: ~1 g
  • Sodium: 420 mg

🌟 Serving Suggestions

  • Pair with:
    • Roasted turnips or fennel
    • Cauliflower purée with lemon and herbs
    • Warm salad with arugula and toasted nuts
  • Garnish with fresh thyme and a cracked black cardamom pod for presentation

🛡️ Consumer Safety Note

⚠️ Ensure poultry is cooked to 165°F internal temperature. Remove black cardamom pods before serving or use for garnish only. All spices should be culinary grade and stored properly.