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Cornish Hen Under a Brick
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.—Taste of Home Cooking School, Greendale, Wisconsin
2 Servings
Prep: 20 min. Bake: 25 min.
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
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.
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.
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.
Nutrition Facts:
1 serving (1 each) equals 941 calories,
© Taste of Home 2013
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Cornish Hen Under a Brick
(continued)
Nutrition Facts:
72 g fat (17 g saturated fat), 371 mg cholesterol, 2,242 mg sodium, 6 g carbohydrate, 2 g fiber, 64 g protein.
© Taste of Home 2013