📝 About This Recipe
This rustic Italian-inspired dish uses the 'under a brick' technique to ensure maximum skin-to-pan contact, resulting in an impossibly golden, shatteringly crisp skin and succulent meat. Infused with a fragrant blend of rosemary, garlic, and bright lemon zest, these hens offer a sophisticated twist on classic poultry. It is the ultimate method for achieving a deep, savory sear while keeping the delicate game hen incredibly juicy and tender.
🥗 Ingredients
The Poultry
- 2 pieces Cornish Game Hens (roughly 1.25 lbs each, spatchcocked (backbones removed))
Herb Rub & Marinade
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Rosemary (finely minced)
- 1 tablespoon Fresh Thyme (leaves stripped and chopped)
- 4 cloves Garlic (minced into a paste)
- 1/2 teaspoon Red Pepper Flakes (for a subtle heat)
- 1 Lemon (zested and then halved for roasting)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Pan Sauce & Finishing
- 1/4 cup Dry White Wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 tablespoon Unsalted Butter (cold)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Prepare your 'bricks' by wrapping two standard construction bricks tightly in heavy-duty aluminum foil. Alternatively, use a second heavy cast-iron skillet.
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2
Spatchcock the hens: Using kitchen shears, cut along both sides of the backbone to remove it. Flip the hen over and press firmly on the breastbone until it cracks and the bird lies completely flat.
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3
Pat the hens extremely dry with paper towels. Moisture is the enemy of crispy skin.
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4
In a small bowl, whisk together the olive oil, rosemary, thyme, garlic, lemon zest, red pepper flakes, salt, and pepper.
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5
Rub the herb mixture all over the hens, ensuring you get under the skin of the breast and thighs for maximum flavor penetration.
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6
Preheat your oven to 400°F (200°C). Heat a large, oven-safe cast-iron skillet over medium-high heat with a splash of olive oil.
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7
Once the pan is shimmering but not smoking, place the hens in the skillet, skin-side down.
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8
Place the foil-wrapped bricks (or the second heavy skillet) directly on top of the hens to weigh them down and flatten them against the hot surface.
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9
Sear on the stovetop for 5-7 minutes without moving them, until the skin is beginning to turn golden brown and fat is rendering.
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10
Transfer the entire skillet (with the bricks still on top) into the preheated oven. Roast for 15-20 minutes.
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11
Carefully remove the bricks and flip the hens. The skin should be deep mahogany and very crisp. Roast for another 5 minutes skin-side up until the internal temperature reaches 165°F (74°C).
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12
Remove the hens to a warm platter and let them rest for 5-10 minutes. While resting, pour off excess fat from the skillet.
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13
Place the skillet back on the stove over medium heat. Deglaze with white wine, scraping up the brown bits (fond). Simmer until reduced by half, then whisk in the cold butter and lemon juice.
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14
Drizzle the light pan sauce over the hens, garnish with fresh parsley, and serve immediately.
💡 Chef's Tips
Always let the hens sit at room temperature for 20 minutes before cooking to ensure even roasting. If you don't have bricks, a heavy Dutch oven lid or a foil-wrapped 28oz can of tomatoes can work as a weight. Don't skip the resting period; it allows the juices to redistribute so the meat stays moist when carved. For the crispiest skin, dry-brine the hens with salt only in the fridge for 4 hours before applying the herb rub.
🍽️ Serving Suggestions
Serve alongside a bed of creamy polenta or roasted fingerling potatoes to soak up the juices. A crisp Arugula salad with shaved Parmesan and a lemon vinaigrette cuts through the richness beautifully. Pair with a chilled glass of Vermentino or a light-bodied Pinot Noir. Grilled asparagus or charred broccolini provides a lovely bitter contrast to the savory herbs.