Best 6 Spatchcocked Cornish Hen With Mashed Potatoes Recipes

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Indulge in a culinary journey with our delectable Spatchcocked Cornish Hen with Mashed Potatoes. This dish tantalizes taste buds with its perfectly roasted Cornish hen, succulent and juicy on the inside, while crispy and golden on the outside. The tender meat pairs harmoniously with the creamy, velvety mashed potatoes, creating a comforting and satisfying meal.

Our comprehensive guide provides step-by-step instructions for preparing this mouthwatering dish, ensuring success even for novice cooks. Additionally, we've included a collection of tantalizing side dishes to complement the main course. From a medley of roasted vegetables to a refreshing salad, these recipes offer a symphony of flavors to enhance your dining experience.

Let's cook with our recipes!

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



Spatchcocked and Roasted Cornish Game Hen with Green Mojo and Mashed Citrus Sweet Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h40m

Yield 1 serving

Number Of Ingredients 20

1 teaspoon coriander seeds
1 teaspoon cumin seeds
2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
1 Cornish game hen, spatchcocked
Olive oil, for drizzling
1/4 cup olive oil
Juice of 2 limes
1 bunch fresh cilantro tops (about 1 packed cup)
1 clove garlic
1 serrano pepper, seeded
Salt and pepper
Mashed Citrus Sweet Potatoes, recipe follows
2 sweet potatoes, peeled and chopped
1/2 cup chicken stock, plus more as needed
1 to 2 tablespoons honey
1 tablespoon fresh thyme, chopped
Zest and juice of 1 lemon
Zest and juice of 1 small orange, such as Cara Cara
Kosher salt and freshly ground black pepper

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.

CORNISH GAME HEN: SPATCHCOCK HEN



Cornish Game Hen: Spatchcock Hen image

Provided by Alton Brown

Categories     main-dish

Time 33m

Yield 4 to 6 servings

Number Of Ingredients 4

1 Cornish game hen, approximately 1 1/4 to 1 3/4-pounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Nonstick cooking spray

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.

SPATCHCOCKED FRIED CORNISH GAME HENS



Spatchcocked Fried Cornish Game Hens image

Provided by Wanna Make This?

Categories     main-dish

Time 3h45m

Yield 4 servings

Number Of Ingredients 9

2 Cornish hens (about 1 1/4 pounds each)
1 cup buttermilk
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 teaspoon cayenne
1/2 teaspoon dried rosemary
Kosher salt
Vegetable oil, for deep frying
1 cup all-purpose flour

Steps:

  • Put the hens on a cutting board, breast side down. Use kitchen shears to cut out the backbones. Open the hens to expose the ribs and then flip them breast side up. Use the palm of your hand to press down between the breasts to slightly flatten the hens. Put the hens in a large resealable zip-top bag, and then add the buttermilk, garlic powder, onion powder, cayenne, dried rosemary and 1 tablespoon salt. Shake well and refrigerate for at least 2 hours and up to 8.
  • About 2 hours before ready to serve, take the hens out of the refrigerator and let them marinate at room temperature for 1 hour.
  • Place a wire rack on top of a baking sheet. Fill a Dutch oven with 2 inches of oil and bring to 350 degrees F on a deep-fry thermometer over medium-high heat.
  • While the oil heats, remove the hens from the marinade and pat dry. Put the flour in a large, wide, shallow bowl with 1 teaspoon salt. Toss the hens to coat in the flour.
  • Put one of the hens in the hot oil, skin side down and reduce the heat to medium. Cover and cook for 5 minutes then uncover and cook for 5 minutes more. Turn the hen over and cook for 5 minutes. Flip and cook for 5 minutes more. Continue to cook, turning occasionally, until cooked through, up to a few minutes more. Carefully remove the hen from the oil and transfer it to the prepared baking sheet. Sprinkle with salt.
  • Return the oil to 350 degrees F and fry the other hen in the same way. Transfer the second hen to the prepared baking sheet and let them stand at room temperature for 10 minutes.

SPATCHCOCKED CORNISH HEN WITH BABY LEAF SALAD AND SOURDOUGH CROUTONS



Spatchcocked Cornish Hen with Baby Leaf Salad and Sourdough Croutons image

Provided by Nigella Lawson : Food Network

Time 1h45m

Yield 2 servings

Number Of Ingredients 14

1 to 2 thick slices sourdough bread
1 Cornish hen
2 tablespoons regular olive oil
1/2 teaspoon paprika
3 to 4 sprigs fresh thyme, plus more for garnish
4 garlic cloves, unpeeled
1 tablespoon golden raisons
2 tablespoons dry white vermouth or white wine
1 tablespoon pine nuts
6 ounces (about 6 cups) watercress, spinach, and arugula salad or other feisty leaves
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1 tablespoon muscatel vinegar
3 tablespoons cold-pressed canola oil or good extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F and leave the bread slices out on the wire rack to dry a little.
  • To spatchcock the Cornish hen, get some strong, sharp scissors (or poultry shears) and cut down either side of the spine, take out the spine, then press down on the breast to open it out flat. Cut the Cornish hen in half. Put it into a small roasting pan; you can toss in the spine to give extra flavor for the dressing later.
  • Drizzle the hen with 1 tablespoon of the olive oil, sprinkle with paprika and thyme sprigs, and throw in the unpeeled garlic cloves. Roast until the Cornish hen is reddish-gold on top, and cooked through, about 30 to 40 minutes.
  • Meanwhile, put the golden raisins into a small saucepan with the vermouth or white wine. Bring to a bubble over low heat on the stove top. Remove the pan from the heat, and leave for about 10 minutes or, better still, leave it to cool while the Cornish hen is roasting.
  • Toast the pine nuts in a hot, dry frying pan over low heat until golden. Remove the pine nuts from the pan to a small bowl. Slice the crusts from the bread and cut into croutons. Heat the remaining tablespoon of olive oil in the frying pan and fry the croutons until golden and crisp. Remove to a plate.
  • Once the bird is cooked, take the pan out of the oven and let stand for 5 to 10 minutes. Discard the spine and thyme sprigs. Arrange the salad leaves on a couple of plates. Whisk together the Dijon mustard, salt, vinegar, and 3 tablespoons of the cold-pressed canola or extra-virgin olive oil in a bowl. Remove the Cornish hen and garlic cloves to a board, add the juices from the roasting pan to the dressing, and whisk again. If you want to get every last bit of pan-flavor out, add a little hot water from a recently boiled kettle and swirl it around the pan Add this liquid to the dressing, then whisk in the soused golden raisins.
  • Set each half of Cornish hen on top of the salad on the plates and add 2 garlic cloves (provided they don't look too burned, though scorched and caramelly is good). Give the dressing a final whisk and pour it over the hen and the salad. Sprinkle with toasted pine nuts, croutons, and a few fresh sprigs of thyme.

SPATCHCOCKED CORNISH GAME HENS WITH LEMON AND OLIVE RELISH



Spatchcocked Cornish Game Hens with Lemon and Olive Relish image

This simple and delicious recipe for spatchcocked Cornish game hens with lemon and olive relish is from "The Martha Stewart Show" TV kitchen. The term "spatchcocked" means the chicken or game bird has been split down the back, opened out and grilled flat.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Number Of Ingredients 7

Zest of one lemon
4 cloves garlic, smashed
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
4 Cornish game hens, approximately 3/4 to 1 pound each, wing tips removed
Lemon and Olive Relish

Steps:

  • In a small bowl, combine lemon zest, garlic, salt, pepper, and olive oil. Divide mixture between 2 large resealable plastic bags. Place 2 hens in each bag and seal. Turn to coat hens with marinade. Let marinate, refrigerated, at least 1 hour or up to 4 hours.
  • Preheat a grill pan or a grill over high heat. Remove hens from marinade, wiping off any excess zest or garlic. Cut along each side of the backbone to remove it. Place hen, breast side up, on a cutting board. Flatten with the palm of your hand to break the breastbone and collapse the hen. Make a small incision between each leg and bottom end of the breastbone and pass the ends of the legs through the incisions to hold them in place. Repeat with remaining hens.
  • Place hens, skin side down, on grill and immediately reduce heat to low. Place a brick or heavy cast iron pan on top of each hen and grill, rotating frequently, about 15 minutes. Turn hens over and grill until cooked through and the internal temperature reaches 160 degrees on an instant-read thermometer, 10 to 15 minutes. Serve immediately with lemon and olive relish.

CORNISH HENS WITH POTATOES



Cornish Hens with Potatoes image

This special slow-cooked dinner is delicious. I serve it with green beans and French bread. -Deborah Randall, Abbeville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 6

4 Cornish game hens (20 to 24 ounces each)
2 tablespoons canola oil
4 large red potatoes, cut into 1/8-inch slices
4 bacon strips, cut into 1-inch pieces
Lemon-pepper seasoning and garlic powder to taste
Minced fresh parsley

Steps:

  • In a large skillet, brown hens in oil. Place the potatoes in a 5-qt. slow cooker. Top with the hens and bacon. Sprinkle with lemon-pepper and garlic powder. , Cover and cook on low for 6-8 hours or until a thermometer reads 180° and potatoes are tender. Thicken the cooking juices if desired. Sprinkle the hens with parsley.

Nutrition Facts :

Tips:

- To spatchcock a Cornish hen, use kitchen shears to cut along the backbone on both sides. Then, press down on the hen to flatten it. This will help it cook more evenly. - For the mashed potatoes, use Yukon Gold or Russet potatoes. These potatoes have a high starch content, which makes them ideal for mashing. - To make the mashed potatoes creamy, use a ricer to mash them. A ricer will help to remove any lumps from the potatoes. - If you don't have a ricer, you can use a potato masher. However, be sure to mash the potatoes until they are very smooth. - For the gravy, use the drippings from the Cornish hen. This will give the gravy a rich, flavorful taste. - To thicken the gravy, use a cornstarch slurry. A cornstarch slurry is a mixture of cornstarch and water. When added to the gravy, it will help to thicken it. - To make the gravy smooth, strain it through a fine-mesh sieve. This will help to remove any lumps from the gravy.

Conclusion:

Spatchcocked Cornish hen with mashed potatoes is a delicious and easy-to-make meal. The Cornish hen is roasted until crispy and juicy, and the mashed potatoes are creamy and flavorful. The gravy is rich and flavorful, and it ties the whole dish together. This meal is perfect for a special occasion or a weeknight dinner.

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