Cast Iron Cornish Hen Recipes

SPATCHCOCKED CORNISH HEN WITH MASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Combine the garlic powder, pimenton, rosemary and lemon zest in a small bowl. Toast the coriander and cumin seeds in a small pan until fragrant, about 5 minutes. Combine the toasted seeds with the other spices and grind in a spice grinder.
• Season the game hen with salt and crushed red pepper.
• Heat the olive oil in a cast-iron skillet over high heat. Sear the hen, skin-side down, adjusting the heat as necessary. Place the brick on top of the hen and cook until evenly browned. Remove the brick and flip the hen. Rub some of the spice mixture onto the skin side. Flip the hen over and rub some of the spice mixture onto the back side. Roast in the oven, skin-side down, for 15 minutes. Flip the hen skin-side up and continue to roast until the skin is crispy and the internal temperature is 165 degrees F, about 15 minutes more. Let rest.
• Serve drizzled with olive oil, with Mashed Potatoes on the side.
• Place the potatoes and garlic in a large pot and cover with cold water. Bring to a boil over medium-high heat and heavily season the cooking water with salt. Turn down the heat and simmer until the potatoes are fork tender; drain. Pass the potatoes through a food mill into a bowl.
• Meanwhile, bring the cream to a simmer in a small saucepan. Add 1/4 cup of the heated cream and the cold butter to the potatoes and stir vigorously. Add more cream and butter as needed. Season with salt.

PAN SEARED CORNISH HEN

Steps:

• For the potatoes: In a bowl smash the boiled potatoes. Add the sour cream, onions, parsley and egg yolk, and mix well. Season with salt and pepper. Form the mashed potato mixture into 4 cakes and coat with the breadcrumbs. Refrigerate and hold for later use.
• For the Cornish hens: Sprinkle the Cornish hens on both sides with salt and pepper. Heat a large saute pan over high heat, add the grapeseed oil and heat until it just begins to smoke. Carefully lay the hens in the pan, skin-side down. Sear the hens until the skin is golden brown and releases from the pan. Reduce the heat to medium-high, turn the hens over, and cook for another 2 to 3 minutes.
• Add the chicken stock and cover the pan with a lid. Continue to cook the hens until they are cooked through, or when an internal thermometer reaches 160 degrees F along the thigh bone. Remove the hens from the pan and let rest.
• Add the demi glace and garlic to the stock in the pan and reduce by half.
• Remove the pan from the heat and add the butter, and then whisk or swirl in the pan to incorporate. Add the tarragon and season the jus with salt and pepper.
• Finish the potato cakes. In a saute pan over high heat, heat the grapeseed oil until it just begins to smoke. Place the potato cakes in the pan and cook until the cakes are golden brown. Reduce the heat to medium and flip the cakes and cook until both sides are golden brown. Remove the potato cakes and hold hot for plating.
• For the broccoli rabe: In a saute pan, heat the grapeseed oil and add the broccoli rabe. Saute for 2 to 3 minutes. Season with salt and pepper and add the butter. Remove from the pan to a paper-towel-lined plate.
• To plate, spoon 2 ounces of the tarragon jus on to the center of each plate. Place a portion of the broccoli rabe in the center of the sauce. Place a potato cake on top each broccoli rabe pile, then place either half or a whole hen over the potato cakes. Pour the remainder of the sauce over the hens.

CORNISH GAME HEN WITH BACON AND ONIONS

Steps:

• Preheat oven to 500 degrees F. Wrap a brick in aluminum foil and place into the oven to heat.
• Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
• Fry the bacon in a 12-inch cast iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook 10 to 15 minutes or until the thigh meat reaches 170 degrees F. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon.

BRICK CORNISH HENS

Steps:

• Make the brine: Bring 1 1/2 gallons water and 1/3 cup salt to a boil in a large pot, whisking until the salt dissolves. Remove from the heat. Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely.
• Place the hens breast-side down on a cutting board. Use kitchen shears to cut along either side of the backbone to remove. Turn the hens breast-side up and open so the drumsticks point out; press the breastbone firmly to flatten. Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours.
• Remove the hens from the brine and rinse well; pat dry. Place breast-side up in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes.
• Sprinkle the hens with salt. Wrap 2 bricks with foil. Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat. Add 1 hen, skin-side down, to each skillet and scatter the thyme and garlic around it. Top each hen with a foil-wrapped brick and sear until beginning to brown, about 20 minutes, rotating the pans as needed for even cooking. Remove the bricks and carefully flip the hens (do not replace the bricks); continue cooking until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 20 to 25 more minutes. Cut each hen in half and serve with the romesco and chimichurri sauces.
• Romesco Sauce
• Toss 1/2 pound plum tomatoes and 4 garlic cloves (unpeeled) with 2 tablespoons olive oil and 1/4 teaspoon kosher salt; spread on a baking sheet. Roast at 350 degrees F until soft, 20 minutes; let cool, then squeeze out the garlic. Combine the tomatoes, garlic, 3/4 cup chopped roasted red peppers, 1/4 cup sherry vinegar, 1 tablespoon honey, 1/2 teaspoon kosher salt and a pinch of red pepper flakes in a blender; blend until smooth. Transfer to a bowl; stir in 1/2 cup chopped toasted almonds. Slowly drizzle in 1/3 cup olive oil, whisking.
• Basil Chimichurri
• Put 6 garlic cloves (unpeeled) on a sheet of foil; drizzle with olive oil and seal into a packet. Roast at 350 degrees F until soft, about 20 minutes; let cool. Squeeze out the garlic cloves and mash into a paste. Combine 1 bunch basil (cut into thin ribbons), 1 bunch finely chopped parsley, 1/4 bunch finely chopped oregano, 1/3 cup sherry vinegar, 2 finely chopped shallots, 1/2 teaspoon kosher salt, and pepper to taste. Slowly drizzle in 1/3 cup olive oil, whisking.