These “tiny chickens” have shown up in the pantry recently...but the question is, “how does one cook ‘em?”
As with poultry, there’s a lot of options on seasoning and how to cook!
This recipe showcases a method called spatchcock or butterflying. By removing the backbone the bird can be flattened, letting the chicken cook faster and even...
Sharp scissor make a clean work of the Cornish hens and any fruit jam in your cabinets, can be used as a glaze.
Two recipes are listed; apricot jam+chiles & black currant jam+cilantro.
Apricot glaze is a spicy-sweet option, while the currant glaze sweetens the cilantro earthy-tart flavors.
Other combinations; strawberry jam+mint/basil &fresh cracked pepper. Grape jam + sriracha. Or, bacon wrapped and glazed with maple syrup.
Serve chicken whole or halved, over mashed potatoes or steamed greens.
Defrost chickens in fridge, unwrapped and in a dish. (This can be overnight).
Preheat oven to 400 degrees and prepare a clean work area and roasting tray (baking sheet) for two game hens.
Place the chickens, breast side down (the wings are elbows up).
Locate the backbone (the center of the chicken) and using sharp scissors, or a sharp knife (careful using knife because it’s easy to cut the entire bird in half), cut away the back bone.
Flip chicken over and flatten. Season with cumin + salt mixture and a drizzle of oil. Rub mixture over chicken.
Roast chickens in oven for 30-35 minutes, allowing skin to crisp and slightly brown.
While chicken is roasting, mix together preferred jam glaze. Mixing together items in a small bowl.
After 25 minutes, or the skin is starting to golden, turn down temp to 375 and glaze the chicken. Coating the bird with a brush or the back of a spoon.
The sugar will quickly brown, so if you feel it’s cooking to fast, you can tent the chicken in foil.
Cook for another 15-20 minutes, until fullest piece of bird is 165 degrees, internal temp.
Remove from oven and allow chicken to rest for a minimum of 5 minutes.
Enjoy!
0 servings