Wednesday, July 17, 2013

Cornish hens (what, again?)

 
It's been quite a while since my last Cornish hen posting, and my technique has evolved.

Spatchcock one bird (dinner for two).
Brine in 2 cups water (with 2 Tbs kosher salt dissolved in it) for at least 2 hours; or up to 4.
Rinse well and dry. Drizzle with butter, season with pepper, and place lemon slices under the skin (optional).
Insert temperature probe if you have one and roast in a 350 oven for about 30 minutes.
Place under the broiler to brown the skin. Target temperature is 165 degrees at the thickest part of the breast - where the wing is attached. Let rest 5 minutes.

Is that easy, or what?

6 comments:

Mary Callan said...

Easy and totally delicious - love them broiled!
Mary x

Chef and Sommelier said...

Hi SC! Yes, easy and yet so yummy! What's the side dish in the pic? Shallot?

Jenn S said...

Simple and delicious... can't go wrong there!!

SavoringTime in the Kitchen said...

Definitely easy and my kind of meal in the summer!

Chris said...

I would probably eat more cornish hens if I could buy them not frozen solid. Most nights I plan my meal standing in the produce or meat section of the store, with no time to thaw.

Michael Toa said...

Yes to that good old brining technique. Looks delicious.

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