Cornish Hen Under a Brick
Yes, it really calls for two bricks to be used. The weight of the hot brick helps the poultry cook more quickly, so the meat stays moist.
- 1 Cornish game hen (20 to 24 ounces)
- 1 lemon
- 1 cup minced parsley
- 2 tablespoons steak seasoning
- 3 to 4 garlic cloves, minced
- 3 tablespoons olive oil, divided
Using kitchen shears, cut along both sides of the backbone of the hen; remove backbone and discard. With a sharp knife, split the hen in half through the breast bone. Rinse and pat dry with paper towels. Set aside.
Grate lemon peel and place peel in a small bowl. Add parsley, steak seasoning and garlic; mix well. Loosen skin on chicken and rub seasonings under and on skin. Brush hen halves with 2 tablespoons olive oil.
Preheat oven to 400°. Heat remaining olive oil in large ovenproof skillet over medium-high heat. Place hen halves in skillet, skin side up. Cook until well-browned, about 5 minutes. Turn the hen halves over. Place 1-2 clean foil-wrapped bricks on top of the hen halves. Bake for 25 minutes or until a meat thermometer reads 180°.
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