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Cornish Hen Under a Brick

 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 ServingsPrep: 20 min. Bake: 25 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 941 calories,

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Cornish Hen Under a Brick (continued)

Nutritional Facts: 72 g fat (17 g saturated fat), 371 mg cholesterol, 2,242 mg sodium, 6 g carbohydrate, 2 g fiber, 64 g protein.