**Alton Brown's Spatchcocked Game Hen: A Succulent and Flavorful Treat**
Prepare to tantalize your taste buds with Alton Brown's remarkable Spatchcocked Game Hen recipe. This dish promises an explosion of flavors, featuring a succulent and tender game hen roasted to perfection. The innovative spatchcocking technique ensures even cooking and allows the bird to absorb a symphony of aromatic herbs and spices.
This recipe provides detailed instructions, guiding you through the process of spatchcocking the game hen, creating a flavorful marinade, and roasting the bird to achieve a crispy, golden-brown skin. Additionally, the article offers alternative cooking methods, such as grilling and air frying, for those seeking different culinary experiences.
To complement the main course, the article presents two delectable recipes: a savory pan sauce made from the game hen drippings, adding an extra layer of richness and flavor to the dish. And for a refreshing accompaniment, a vibrant and tangy cranberry-apple chutney is introduced, providing a delightful contrast to the richness of the game hen.
Whether you're a seasoned cook or just starting your culinary journey, Alton Brown's Spatchcocked Game Hen recipe is sure to impress. With its detailed instructions and mouthwatering flavors, this dish is an absolute must-try for any food enthusiast. So gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your taste buds craving for more.
CORNISH GAME HEN WITH BACON AND ONIONS
Steps:
- Preheat oven to 500 degrees F. Wrap a brick in aluminum foil and place into the oven to heat.
- 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.
- Fry the bacon in a 12-inch cast iron skillet over medium heat. Once crisp, remove the bacon from the skillet and reserve. Drain all but 1 tablespoon of fat from the pan. Immediately add the two birds to the pan, skin side down. Add the onions to the pan around the edges. Top the birds with the brick and allow to remain on the heat for 5 minutes. Place the pan into the oven and cook 10 to 15 minutes or until the thigh meat reaches 170 degrees F. Remove from the oven and allow the bird to rest for 5 minutes before serving with the onions and bacon.
CORNISH GAME HEN: SPATCHCOCK HEN
Steps:
- Heat a panini press on high.
- Place the game hen, breast-side down, on a cutting board. Using kitchen 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.
- Coat the bottom of the panini press with nonstick cooking spray. Place the bird, skin-side up, onto the press, coat the skin side with nonstick cooking spray and close the lid. Top the press with a 10-pound weight and cook until the skin is golden brown, 8 to 10 minutes.
- Allow to rest 3 minutes before serving.
SPATCHCOCKED AND ROASTED CORNISH GAME HEN WITH GREEN MOJO AND MASHED CITRUS SWEET POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h40m
Yield 1 serving
Number Of Ingredients 20
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.
ALTON BROWN'S SPATCHCOCKED GAME HEN
Saw this on AB's Thanksgiving show. It looks GREAT and I plan to make it this weekend. Just a bit of poultry for a single. And crunchy! 2/2011 Since I generally don't have bricks around my house, I have discovered that two half-gallon bottles of water serve well instead...for 10 pounds.
Provided by BarbryT
Categories Very Low Carbs
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat a panini press on high.
- Place the game hen breast side down on a cutting board. Using scissors or poultry shears, remove the backbone by cutting down each side of it. Flatten the bird (Alton says to make a small slit in the cartilage at the base of the breastbone then 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.) You may (but don't have to) 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 both the top and bottom of the panini press with cooking spray and put the hen, skin side up onto the press; spray the skin side with cooking spray and close the lid, and squeeze HARD. Top the press with a brick or two or other heavy weights (10 pounds) and cook for 8 to 10 minutes or until the skin is golden brown.
- Allow to rest 3 minutes before serving.
Nutrition Facts : Calories 280.1, Fat 8, SaturatedFat 2, Cholesterol 217.5, Sodium 1906.9, Carbohydrate 0.7, Fiber 0.3, Protein 48
MEDIEVAL GAME HEN POT PIE - ALTON BROWN
Transcribed from Good Eats 14x15. The presence of allspice and paprika, both New World foods, makes this a late medieval or early modern dish.
Provided by DrGaellon
Categories Pot Pie
Time 2h45m
Yield 1-2 serving(s)
Number Of Ingredients 18
Steps:
- In a small pot, combine 2 cups water with honey and salt. Heat just until honey and salt are dissolved. Add 1/2 lb ice and stir. When completely cool, add game hen and soak 1 hour.
- Preheat oven to 350°F.
- Whisk together flour and salt. Set aside.
- In a large pot, combine milk, water and lard. Bring to a boil. Turn off the heat and dump in the dry ingredients. Stir until it forms a loose dough.
- Turn dough out onto a board, and as soon as it is cool enough, begin to knead. Knead until it forms a smooth dough, then set aside to cool for at least 5 minutes.
- Using scissors or shears, cut through the skin along either side of the breast and remove the skin from over the breast. Stuff the cavity with the dried fruit, then tie the legs together with butcher's twine. Place bird on a sheet of parchment and trace around the bird, about 1/2" larger than the bird's shape. Set bird and parchment aside.
- Cut dough in half, then cut one half in half again. Turn the parchment over so the pencil is on the underside. Using the heel of your hand, spread one of the smaller lumps of dough out to fill the shape you traced. Set aside, then repeat with the other small piece of dough; leave it on the parchment. Take the larger piece of dough, using bench flour as needed to prevent sticking, and roll out into a piece about 4" wide by 12" long by 1/2" thick.
- Beat egg yolk and water together to form egg wash. Brush the base piece with egg wash. Scatter thyme sprigs over base, then top with the game hen. Place the long "wall" piece of dough around the game hen, crimping it to the bottom, then overlapping and pinching the two ends together. Sprinkle the breast of the game hen with the allspice, black pepper, cumin and paprika. Brush the top edge of the wall with egg wash, top with the remaining piece of dough and crimp to seal. Brush all exposed dough with egg wash.
- Transfer parchment to a baking sheet, and place in preheated oven. Bake 1 hour 15 minutes.
- Remove from oven and allow to rest 15 minutes before carving. Remove the top of the crust with a serrated or electric knife before extracting and carving the hen for service.
Nutrition Facts : Calories 5502.6, Fat 252.6, SaturatedFat 96.8, Cholesterol 632.5, Sodium 89166.9, Carbohydrate 695, Fiber 29.9, Sugar 148.1, Protein 119.2
Tips:
- Choose the right game hen. Look for a hen that is about 1 1/2 to 2 pounds, with plump, firm flesh. Avoid hens that are too large, as they will be more difficult to cook evenly.
- Spatchcock the game hen. This will help the hen cook more evenly and quickly. To spatchcock the hen, use a sharp pair of kitchen shears to cut along the backbone of the hen. Remove the backbone and flatten the hen out.
- Season the game hen generously. Use a variety of herbs and spices, such as salt, pepper, garlic powder, onion powder, and paprika. You can also add a drizzle of olive oil or melted butter to help the seasoning stick.
- Roast the game hen at a high temperature. This will help to crisp the skin and cook the hen through quickly. Roast the hen at 425 degrees Fahrenheit for about 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Let the game hen rest before carving. This will help the juices to redistribute throughout the meat, resulting in a more tender and flavorful dish.
Conclusion:
Alton Brown's spatchcocked game hen is a delicious and easy-to-make dish that is perfect for a special occasion. By following these tips, you can ensure that your game hen turns out perfectly cooked and flavorful.
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