Cornish Hen Under a Brick |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Classic Mediterranean flavors such as lemon, garlic and olive oil are used to season this tender hen. It's then seared in a hot skillet and weighted with a foil-wrapped brick before being finished off in a hot oven. The weight of the hot brick helps the poultry cook more quickly, so the meat stays moist. Ingredients:
1 cornish game hen (20 to 24 ounces) |
1 lemon |
1 cup minced parsley |
2 tablespoons steak seasoning |
3 to 4 garlic cloves, minced |
3 tablespoons olive oil, divided |
Directions:
1. Using kitchen shears, cut along both sides of the backbone of the hen; remove backbone and discard. With a sharp knife, split the hen in half through the breast bone. Rinse and pat dry with paper towels. Set aside.
2. Grate lemon peel and place peel in a small bowl. Add parsley, steak seasoning and garlic; mix well. Loosen skin on chicken and rub seasonings under and on skin. Brush hen halves with 2 tablespoons olive oil.
3. Preheat oven to 400°. Heat remaining olive oil in large ovenproof skillet over medium-high heat. Place hen halves in skillet, skin side up. Cook until well-browned, about 5 minutes. Turn the hen halves over. Place 1-2 clean foil-wrapped bricks on top of the hen halves. Bake for 25 minutes or until a meat thermometer reads 180°. Yield: 2 servings.
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