Cornish game hen

[3] Bred to develop a large breast over a short period of time,[2] the fowl weighs roughly 2.5 pounds (1.1 kilograms) when slaughtered at four to six weeks of age[2] and typically commands a higher price per pound than mature chicken.

The Cornish game hen is known for its tender meat, which absorbs marinades and seasonings readily.

[4][5] According to SFGate, Saturday Evening Post credited Alphonsine "Therese" and Jacques Makowsky of Connecticut with developing the small fowl in the mid-1950s.

[6] The couple crossbred Cornish game cocks with other varieties of chicken and game bird, including the White Plymouth Rock hen and the Malayan fighting cock, to produce a succulent bird suitable for a single serving.

[6] The pianist and comedian Victor Borge was an early investor in and promoter of the concept,[7][5] leveraging his personal popularity to transform the dish from an exotic menu item into a common household meal.