I'm still fighting the camera battle. But, as long as I can find some free web photos it will have to do.
This is very similar to my spatchcocked “weighty” chicken, one difference being the flavors incorporated. And of course these little hens don't take as long to cook.
We served this with roasted green beans (12 minutes at 400 degrees) and smallish baked potatoes (50 minutes at 400 degrees).
Flattened Cornish hen (1 hen serves 2)
With a sharp knife, cut straight down through the backbone of the hen. Oops, I almost forgot – the hen was brined for several hours and then no salt was added after rinsing and drying.
Sprinkle with black or cayenne pepper. Stuff lemon slices under the skin.
Brown the skin side (weighted with another pan) until golden (10 min. or so). Remove from the pan.
Add to the pan: ½ sliced onion and more lemon slices.
Place chicken back in, weight it again (using a piece of foil) and cook over medium heat until finished, about 30-35 minutes until thigh juices run clear.
Let rest 5 minutes, cut in half lengthwise through the breast and chow down.
4 comments:
I love Cornish hens!! Great idea on flattening them..need to try this. The last chicken I flattened like that did not turn out that well..cannot be defeated!!
My husband has been bugging me to make game hens for a while now. I think I'll try this method, it sounds delicious and I love flattened chickens/hens. Really helps that skin get crisp! Great recipe Stephen!
Oh, I haven't had Cornish hen in ages. I've never flattened it but must give it a try as it sounds easy enough. Good luck with your camera battle!
Spatched hens rock!
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