How To Spatchcock A Chicken Or Game Hen Recipes

CORNISH GAME HEN: SPATCHCOCK HEN

Steps:

• Preheat a panini press on high.
• Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
• Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
• Allow to rest 3 minutes before serving.

HOW TO SPATCHCOCK A CHICKEN OR GAME HEN

Steps:

• A chicken or game hen that has been spatchcocked has been partially boned and butterflied (spread open). This speeds up the cooking process and enables you to cook a whole chicken using the direct grilling method, since you expose a lot more of the surface area of the meat to the flames.Spatchcocking may seem intimidating the first time you do it, but you'll get the hang of it quickly.1. Remove and discard the fat just inside the body cavities of the chicken or game hen rinse the bird, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Place the bird, breast side down, on a cutting board. Using poultry shears, cut through the flesh and bone along both sides of the backbone. Cut from the tail end to the head end and completely remove the backbone.2. Open out the bird, like opening a book, by gently pulling the halves apart. Using a sharp paring knife, lightly score the top of the breastbone. Run your thumbs along and under the sides of the breastbone and attached cartilage and pop them out. Spread the bird out flat.3. Turn the bird over. Using a sharp knife, make a slit in the skin between the lower end of the breastbone and the leg, on each side, 1 inch long for a chicken, 1/2 inch for a game bird. Stick the end of the drumstick on that side through the slit. (This step is optional, but it gives you a more attractive bird.)

SPATCHCOCKED AND ROASTED CORNISH GAME HEN WITH GREEN MOJO AND MASHED CITRUS SWEET POTATOES

Steps:

• For the Cornish game hen: Preheat the oven to 400 degrees F. Set a wire rack over a baking sheet.
• Toast the coriander and cumin seeds in a small skillet over medium heat until fragrant, a few minutes. Grind in a spice grinder. Combine half of the ground spices, the garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Reserve the remaining ground spices.
• Pat the hen dry with paper towels and season all over with the spice mixture. Drizzle with olive oil and place, skin-side up, on the prepared baking sheet. Roast until cooked through, 35 to 45 minutes. Cut the hen in half.
• For the green mojo: Combine the olive oil, lime juice, cilantro, garlic, serrano and the reserved ground cumin and coriander in a high-powered blender. Blend until bright green and smooth. Season with salt and pepper.
• Pour the sauce over the hen and serve with Mashed Citrus Sweet Potatoes.
• Place the sweet potatoes in a medium saucepan and cover by 1 inch with water. Bring to a boil over high heat and season with salt. Turn down the heat and simmer until the potatoes are cooked through, 10 to 15 minutes. Strain the potatoes, then add them back to the pot to dry. Mash the potatoes in the pan. Add the chicken stock, honey, thyme, lemon zest and juice and orange zest and juice. Add more chicken stock if needed. Season with salt and pepper.

HOW TO SPATCHCOCK CORNISH HENS RECIPE - (4.4/5)

Steps:

• To start, grab kitchen shears or a sharp knife. I used all-purpose kitchen scissors. Place hen or chicken breast-side down and cut along one side of the backbone. Repeat with the other side. Don't discard the backbone as you can use it later for stock. Flip the bird over and using the palm of your hand, press down on the breastbone. Use your muscles for this and you'll hear a snap. Presto, you have now spatchcocked! To barbecue the cornish hen, season to your preference and cook over a medium heat 20 to 25 minutes (turning halfway). Note: Remove wing tips if barbecuing as they tend to burn easily. If using an oven, preheat to 425 degrees and roast cornish hens 40 to 50 minutes or until thickest part of breast reaches 165 degrees, allow to rest 5 to 10 minutes. Enjoy!