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Spatchcocking: Place hen breast side down on cutting board with the neck facing you. Place the kitchen shears on one side of the spine and cut towards the tail. Use the tail as a guide. Repeat step 2. Remove the spine. Discard or use it to make stock (I hate wasting, so I use the spines to make stock).

Cornish Game Hens Recipe

In this video I demonstrate how to spatchcock (or butterfly) a Cornish Hen. Basically, we are removing the backbone. This same technique is used for whole ch.

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How To Make herbs de provence butterflied game hen. 1. Mix the softened butter with the herbs de provence, lemon zest, and lemon juice. Set aside. 2. In a medium bowl toss the potatoes and carrots with the olive oil and salt and pepper. Set aside. 3. To butterfly the game hen: place on cutting board breast side down.

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Let it die down to a 1-inch bed of hot embers, moving the embers to one side so that there is a cooler zone and a hotter zone. Place the Cornish hen skin side up on the cooler zone of the grill.

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Let it die down to a 1-inch bed of hot embers, moving the embers to one side so that there is a cooler zone and a hotter zone. Place the Cornish hen skin side up on the cooler zone of the grill.

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Rub the game hens with the sugar and spice mixture. Refrigerate the hens while preparing the grill. Light a large chimney starter filled with charcoal and allow to burn until coals are fully ignited and partially covered with a thin layer of ash, 20 to 25 minutes. Place a 9 x 13-inch disposable aluminum pan in the center of the grill.

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Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil. Season hens with salt and pepper and sear, skin side down, in the pans. Sear until skin.

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Once you've butterflied your cornish hens, keep the bones in a freezer-friendly bag and store them until you're ready to make some broth. Doneness. Cornish hens are cooked once the internal temperature of the thigh reaches 180°F/83°C. I highly recommend using a kitchen thermometer to test the temperature.

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Butterflied and perfectly seasoned, these hens make a fun and impressive meal. Total Time: 45 min Prep Time: 15 min Cook Time: 30 min. Ingredients. 3 Cornish Game Hens; 2 Tbsp Olive Oil; 1 tsp Onion Powder; 2 tsp Garlic Powder; 2 tsp Seasoning Salt; 1 tsp Dried Lemon Peel; Directions. Place one Cornish hen on a plate or cutting board.

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Turn the hens over and baste with the butter and with the remaining mustard mixture. Roast for another 20 minutes. Turn again and baste with the butter and with the mustard mixture.

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Preheat the oven to 400F. Line a baking sheet or pan with parchment paper or foil. Make a spice mix - put salt, black pepper, garlic powder, onion powder, Italian herbs seasoning and paprika in a cup and mix until combined. Rub the melted butter all over the Cornish hens.

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Point the legs to the outside ends of the tray. Roast for 45 to 50 minutes or until the thickest part of the thigh registers 165°F. While the hens roast, make the pan sauce. To the same skillet, add the cut up neck bones and sauté for about 5 minutes over medium heat.

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Directions. In a medium bowl, combine all ingredients and mix well. Preheat grill. Brush the hens with olive oil and season with salt and pepper to taste. Grill the hens over low heat until cooked.

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Preheat oven to 425 degrees F. Place hens on a sheet tray fitted with a cooling rack in the refrigerator to dry skin out for 1 hour. Meanwhile, in a small pan over medium heat, melt butter with sage, zest, salt and pepper. Remove hens from refrigerator. Preheat 2 large saute pans over medium heat, lightly coat with oil.

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Flip hens over and grill the other side: After 10 minutes, flip the birds and place the bricks on them again, if using. Grill for 5 minutes, or until the skin on the birds is nice and browned. Turn the birds back over and cook to your liking breast side up — you shouldn't need the bricks anymore. Elise Bauer.

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Create a brine mixture by mixing 1 cup of kosher salt into 1 gallon of cold water. Mix the solution well until the water becomes clear. Place the cornish hens into a bowl or container and pour the brine over them to cover. Place the brining hens in the fridge for about 4 hours while the magic happens. When the brining process is complete, rinse.