Lemon and Thyme Cornish Hen Recipe White and Black Label Musket Powder

  • 1 min read

4 servings


  • 2 Cornish Hens
  • 1 Lemon
  • 1 Red Onion
  • 2 Sweet Potatoes
  • 4-6 sprigs fresh thyme
  • 2 TBS softened butter
  • 4 tsp of White Label Musket Powder
  • 4 tsp of Black Label Musket Powder
  • 1 apple
  • Dash of salt


  1. Preheat the oven to 425 degrees.
  2. In a small dish combine White Musket Powder, Black musket Powder and the leaves of 4 sprigs of thyme. Season the cavity with half the mixture and insert half of an apple. Tie the legs with twine or toothpicks.
  3. Cover the hens in softened butter and season with the remaining rub.
  4. Place in dutch oven
  5. Peel and dice sweet potatoes and red onion. Place vegetables around the hen in the dutch oven. Slice up 1 lemon and place slices on top of potatoes and hens. Add any remaining butter to the dish and two drugs of thyme.
  6. Place the dutch oven in the preheated oven uncovered.
  7. Cook for 1 hour until the skin is browned and the internal temp is 170 degrees. Check in the thickest part of the thigh.

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