Cornish hens

5 Comments December 24, 2017 Tangie Holifield

Roasted chicken is one of those dished that transcends the human taste buds, regardless of where it can be found on the menu in this global culinary world. This dish takes it’s inspiration from a classical French technique of natural basting of a chicken or any other fowl for that matter, by rubbing butter under the bird’s skin. Serve with wild rice and a green vegetable of the season and I promise you that this is one dish that your will never get tired of.

Serves 4

Ingredients:
Four Rock Cornish Hens
4 ounces unsalted butter, softened
1/2 ounce black truffle oil
Salt, to taste
Ground black pepper, to taste
1 lemon, sliced into four quarters
8 fresh thyme sprigs
2 cloves garlic, halved

Directions:
Combine butter and truffle oil in a small bowl, Sprinkle in salt and pepper to taste.

Using a pastry bag or a plastic bag with a corner snipped off, pipe the truffle butter mixture under the skin of the hens breast and legs. Place fingers under the skin and rub around each individual bird.

Using twine, tie the legs of each bird together. Tuck wings under breast and place the hens uncovered in a glass baking dish and place in the refrigerator allowing the birds to air dry for 24 hours.

Remove the hens from the refrigerator. Insert the lemon, thyme sprigs and garlic into each bird’s cavity. Allow the hens to sit at room temperature for 1 hour.

Heat the oven to 400° F and add about 1/2 cup of water to the baking dish. Depending on your oven, bake the hens for 45 to 60 minutes or until the hens reach an internal temperature of 165° F.

Remove from the oven and place on a large serving platter. Garnish the hens with fresh herbs and serve with your choice of side dishes.

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May 17, 2016 Tangie Holifield

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This recipe is adapted from an earlier posting “Quail in Rose Petal Sauce” It is an absolute delicacy, revealing flavors you may never have experienced before. In this recipe, the combination of the anise, roses, and chestnuts alone is sufficient to offer this dish absolute distinction. I added my own twist with the addition of dried hibiscus flowers and some left over blood orange syrup from another recipe.

I could not find any fresh quail, so I opted for Cornish game hens, one is a perfect serving for two if you like to share. I used the spatchcock technique.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking.The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to be flattened more fully.

Spatchcocking a chicken allows the bird to be flattened allowing the meat to cook more quickly and thoroughly. Don’t be intimidated by the name. There are several on-line tutorials giving you a this step-by-step guide to help you master this kitchen skill and have any type of poultry roasting in no time.

Serves 4

Ingredients:
For the Cornish Hens:
4 Cornish game hens
1/2 Tablespoon dried thyme
1/2 dried sage
8-10 sprigs fresh marjoram sprigs
1 teaspoon salt
1 teaspoon ground black pepper
2 Tablespoons olive oil

For the Hibiscus Rose Petal Sauce:
10-12 fresh chestnuts
2 Tablespoons unsalted butter
4 garlic cloves, peeled and sliced fine
1 teaspoon ground anise seeds or whole star of anise
10 edible roses with slightly open blooms, petals only,
10 dried hibiscus flowers
2 plums, peeled, pitted and chopped, or raspberries
1 cup chicken stock
2 Tablespoons fine quality honey
1/4 cup blood orange syrup (optional)
Sea salt, to taste
Freshly ground black pepper, to taste
¼ teaspoon freshly ground white pepper

Directions:
For the Cornish Hens:
Preheat the oven to 375 ° F.

Using a pair of good kitchen shears, take the Cornish game hens and cut alongside the backbone (from tail to neck). In a small bowl, mix together the thyme, sage, salt and pepper. Rub the oil all over the hen Rub the herb mixture all over the hen. Scatter the marjoram sprigs all over the bottom of a baking dish. Place the seasoned hen, skin up, on top of the marjoram sprigs. Wrap foil around the wingtips. Roast for about 45 minutes or until the leg bone feels loose when you tug on it.

For the Rose Petal Sauce:
Using a sharp paring knife slit an “X” into the flat side of the chestnuts. Roast in the oven for about 15 minutes.

Using a large saucepan, bring a quart of water to a boil and drop in the chestnuts. Boil, uncovered, for about 20 minutes and drain. Set aside to cool. When they’re cool enough to handle, peel the shells and the thin, papery “pellicle” away from the “meat” of the chestnut. Put them aside.

Melt the butter in a skillet, using it to sauté the garlic and anise seed until they are lightly browned. Add the hibiscus and rose petals and chopped plum and continue sautéing for a minute or two.

Place in a blender the petal mixture with honey, salt, pepper, and the cooked chestnuts. Puree in the blender while slowly adding 1 cup of chicken stock.

Strain the puree into a skillet, add the blood orange syrup (if using) and bring to a boil. Reduce the heat and simmer for 10-12 minutes, stirring constantly.

Reheat the sauce. Add the hens to the sauce, making sure they are all covered completely. Cook and stir for about three minutes.

Serve with a plain white rice to absorb the fragrant sauce, if desired.