OK, this way of baking a Cornish game hen could not be easier. And yes, I have 3 other recipes for game hens on this site. Which might lead you to the conclusion that we love game hens. And if that is the case, then you are absolutely correct. We categorically adore these tasty, tender little guys that are super easy to prepare. OK, Mr. C. isn’t concerned with the time it takes to get one of these little darlings on the table. But I am! Quick and easy to prepare dinners has become my new rallying cry when it comes to the use of my time. It doesn’t always work out that way, but then why should it when it doesn’t often work for politicians either? (Rallying cries that is! Not how to put food on the table in a timely manner!) But I digress!
Anyway, the other evening I served a game hen prepared this way, and we both thought it was mighty tasty.
I’m still amazed that in just 20 years, we have transitioned from each devouring our own game hen (and often wanting more) to not being able to finish even a half of one now. But then I used to laugh at older people who only talked about their ailments too. And guess what, I am now terribly interested in how my friends’ sleeping habits, pill consumption, and inability to drive at night have impacted their lives. But as the old saying goes “live and learn”. And as I have reasoned more instinctively as I’ve gotten older, I still have a lot to learn. And not judging people because of my lack of knowledge or experience is one of the areas that could still use improvement. But thankfully, I am aware enough to know that I need to change some of my attitudes in this regard. So, along with still trying to learn how to make a good pad Thai, the secret to a perfect green sauce for enchiladas, and how to get Mr. C. to love cruciferous vegetables, I am going to work on me. About darn time, wouldn’t you say!
Peace and love to all.
1 (24-oz.) Cornish game hen, spatchcocked (see how to spatchcock below)
1 tsp. Italian seasoning
½ tsp. seasoned salt
freshly ground black pepper
¼ tsp. granulated garlic
¼ tsp. granulated onion
¼ tsp. paprika
tiny pinch savory
1 T. melted unsalted butter
Pre-heat the oven to 400-degrees. Line a baking sheet or pan with parchment paper.
Thoroughly dry the game hen using paper towels. Place breast side up on prepared pan to air dry while you make the seasoning mix.
Combine the Italian seasoning, salt, pepper, granulated garlic, granulated onion, paprika, and savory together in a small bowl.
Rub the melted butter all over the Cornish hen. Sprinkle with the spice mix.
Bake in the pre-heated oven for 1 hour or until the game hen is golden brown and the internal temperature in the thigh reaches 160-degrees.
Remove from oven, tent with aluminum foil, and let sit for 10 minutes before serving.
To spatchcock a game hen: (or a chicken or turkey for that matter)
Dry the hen and place on a cutting board, breast side down. Using sharp kitchen shears, cut down each side of the backbone, starting from the neck end down to the tail. Remove the backbone, pull open the hen, flip it over, then press down on the breast to open it out flat.
