Sandor Clegane's Roasted Hen | Game of Thrones Recipes

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Sandor Clegane's Roasted Hen | Game of Thrones Recipes

Super Hungry? Jump to the recipe

"Bugger that. Bugger him. Bugger you." Of all the brothers of House Clegane, the Hound is the one I'd most like to meet, and also avoid at all possible costs. While terrifying and willing to kill a man over a roasted bird, Sandor Clegane is by far one of my favorite characters from the world of Game of Thrones mostly because he's a badass no matter what side he's playing on.

This recipe uses Cornish game hen rather than chicken - mostly because the Inn at the Crossroads likely relied on game birds to fill their pies anyways. When roasted, the Cornish hen while small, is packed with flavors and juices, which are only accentuated with bold natural flavors like rosemary and garlic. 

Melt the butter in a bowl with the garlic and a few tablespoons of rosemary. Pour the butter over the tops of the chicken and be sure to rub beneath the skin to ensure a crispy brown skin. Season the hens with salt and pepper. I arranged my hens in a roasting pan with some rainbow potatoes, but feel free to roast the hens on their own or with your own medley of veggies.

There's something completely savage about tearing into a whole bird and ripping the meat off bit by bit. I firmly believe the Hound could probably eat through a half dozen of these in one sitting, and still have room for dessert.

Categories: Dinner , Fictional Feasts

Tags: Game of Thrones , Chicken

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Sandor Clegane's Roasted Hen | Game of Thrones Recipes

Prep Time: 5 minutes

Cook Time: 1 hour

Makes 2 roasted cornish hens


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  • 2 Cornish hens
  • 8 tablespoons butter, melted
  • 5-6 cloves garlic, minced
  • 3 sprigs rosemary
  • 1 tablespoon parsley
  • 1 lb rainbow potatoes (optional)
  • salt & pepper, to taste

Here's How:

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  1. Preheat the oven to 375°F. In a small bowl, combine the minced garlic and butter. Sprinkle in the rosemary from one sprig. Melt the butter in the microwave until the garlic is fragrant and the rosemary has softened slightly (about 30 seconds).
  2. Wash the hens and pat dry. Arrange the hens in a roasting pan breast side up with optional rainbow potatoes.
  3. Gently remove the skin from the meat and brush the garlic butter mixture beneath the skin. Place one spring of rosemary on the tops of each hen. Pour the remaining butter over both the hens and potatoes.
  4. Bake the hens covered for 45 minutes, then remove the cover. Cook for an additional 10-15 minutes until the internal temperature of a leg/breast reaches 165°F. Broil for 5-10 minutes to reached the desired browned skin.
  5. Serve right away to the knights at the Inn at the Crossroads alongside a flagon of ale. Enjoy!

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