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Cornish Game Hens

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Recipe by: Chef John V.
Serving size: 4 people
Preparation time: marinated overnight, grilling and serving about 30 minutes
Cornish Hen Under a Brick

Cooking can be fun or a chore, I rather it be fun! There isn't an easy way out if you have high standards and want something tasty, but you can make it a bit easier with the help of the butcher at your local market. Here is an example of of what I asked my butcher to do, even though I could do it myself. I bought Cornish Game Hens and asked him if he would butterfly them and remove the breast and back bones. Sure he said, but it will be a few minutes, so come back before you check out. Wow he did a great job, and I told him so---he was very happy that I recognized his skill. I explained that I was going to grill them pressed with a brick and he said yum! I then gave him a five dollar tip for the extra service he provided!

I had it all planned, I was going to make an Italian favorite. A version of the classic chicken grilled over wood and charcoal, marinated with garlic, lemon and rosemary, with the weight of a brick pressing down on it. This method produces one delicious bird! Here's the recipe and a picture of the finished product served over baby spinach with natural juices poured over the top.

Amount/Measure/Ingredient:

4 each Cornish Game Hens, back bone and breast bones removed and butterflied
1 tbsp. garlic cloves, freshly peeled, cut in slivers
1 whole lemon, sliced in about 8 slices
1 tbsp. rosemary, fresh, chopped
1 1/2 tsp. Kosher or coarse sea salt
1 tsp. black pepper, freshly ground
1/2 cup olive oil, not extra virgin

To serve, have 6 cups of prewashed baby spinach ready to toss with with the following dressing.

Amount/Measure/Ingredient:

1 tbsp. olive oil
1 tsp. shallots, finely chopped
2 tsp. Dijon style mustard
1 tbsp. cider vinegar
1 tbsp. water
1/2 tsp. sugar
1/4 tsp. Kosher or coarse salt

Preparation:

The day before, combine all these ingredients and place everything in a plastic bag to marinate overnight. To grill, using real charcoal or hard wood is the best way. A Weber kettle type of grill is my first choice, then a gas grill with wood chips is second and if you must a Weber Kettle type of grill with briquets. Have four red clay bricks ready, I like to wash them for peace of mind, and wrap them completely with aluminum foil. When your grill's fire is ready, that is when the charcoal is white all over or a surface read thermometer is just shy of 375 F., place the hens skin side down on the grill, compacting and arranging them so they aren't all spread out every which way. However, leave some space between each of them so heat from the grill can go between the pieces so they cook evenly. Place your bricks on top of each one of the hens. IMPORTANT---you don't want a screaming hot fire, but rather medium, 375 F. to low, 325 F. so that the hens don't burn. After 5-6 minutes on the grill, remove the bricks and carefully, as not to rip the skin, move the hens around to a new location on the grill and then replace the the bricks. Then again in 5-6 minutes, off come the bricks, turn the hens over, bricks go back on and you will grill on this side, with the grill slightly covered for 8 minutes. Regulate the air vents as needed so you have a good medium fire that's not too high or too low. Okay, remove the cover, the bricks, and turn the hens completely over to crisp the skins for about 2-3-4 minutes, turn again to the other side this time keeping the hens out of the direct heat, around the outer edges of the grill to finish cooking for 2-3-4 minutes. Place the hens skin side up on a serving platter, sprinkle with 1 tablespoon chopped parsley, drizzle with two tablespoons of olive oil and sprinkle with salt and pepper. Let cool slightly while you prepare the spinach base.To serve: Place the dressed spinach on four serving plates, top each one with a grilled hen and spoon the juice that has gathered on the plates over the hens! Enjoy the just warm and wonderfully aromatic hens over the cool fresh spinach with their natural cooking juices. Oh, there wasn't anything left to bring to the butcher---maybe next time!