Cornish Hens Under A Brick With Green Beans Recipes

Steps:

• 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 thermometer reads 180°.

Steps:

• Make the brine: Bring 1 1/2 gallons water and 1/3 cup salt to a boil in a large pot, whisking until the salt dissolves. Remove from the heat. Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely.
• Place the hens breast-side down on a cutting board. Use kitchen shears to cut along either side of the backbone to remove. Turn the hens breast-side up and open so the drumsticks point out; press the breastbone firmly to flatten. Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours.
• Remove the hens from the brine and rinse well; pat dry. Place breast-side up in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes.
• Sprinkle the hens with salt. Wrap 2 bricks with foil. Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat. Add 1 hen, skin-side down, to each skillet and scatter the thyme and garlic around it. Top each hen with a foil-wrapped brick and sear until beginning to brown, about 20 minutes, rotating the pans as needed for even cooking. Remove the bricks and carefully flip the hens (do not replace the bricks); continue cooking until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 20 to 25 more minutes. Cut each hen in half and serve with the romesco and chimichurri sauces.
• Romesco Sauce
• Toss 1/2 pound plum tomatoes and 4 garlic cloves (unpeeled) with 2 tablespoons olive oil and 1/4 teaspoon kosher salt; spread on a baking sheet. Roast at 350 degrees F until soft, 20 minutes; let cool, then squeeze out the garlic. Combine the tomatoes, garlic, 3/4 cup chopped roasted red peppers, 1/4 cup sherry vinegar, 1 tablespoon honey, 1/2 teaspoon kosher salt and a pinch of red pepper flakes in a blender; blend until smooth. Transfer to a bowl; stir in 1/2 cup chopped toasted almonds. Slowly drizzle in 1/3 cup olive oil, whisking.
• Basil Chimichurri
• Put 6 garlic cloves (unpeeled) on a sheet of foil; drizzle with olive oil and seal into a packet. Roast at 350 degrees F until soft, about 20 minutes; let cool. Squeeze out the garlic cloves and mash into a paste. Combine 1 bunch basil (cut into thin ribbons), 1 bunch finely chopped parsley, 1/4 bunch finely chopped oregano, 1/3 cup sherry vinegar, 2 finely chopped shallots, 1/2 teaspoon kosher salt, and pepper to taste. Slowly drizzle in 1/3 cup olive oil, whisking.

Steps:

• Bring a large pot of salted water to a boil. Add the vermicelli and cook until al dente. Drain and toss with the 1 teaspoon of olive oil while still hot. Let cool for 20 minutes.
• Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the hen pieces and onion and cook, stirring occasionally, until browned. Add the tomato, water, peas, ginger, turmeric, pepper, parsley, bay leaves, saffron, and chickpeas and cook, stirring occasionally, until the sauce is reduced by 1/3, about 45 minutes.
• Spread the vermicelli on a large platter. Pour over the some of the sauce and gently mix. Top with the hens and chickpeas. Add remainder of sauce, as desired, and serve.

Steps:

• Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
• Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

Steps:

• Garlic Oil: Gently heat garlic and oil in a small saucepan for 5 minutes, until bubbles form on top; turn heat off and add bay leaves and peppercorns.
• Steep and cool; can be kept, refrigerated, for 2 weeks.
• Cornish Hen: Cut the hen along its backbone with kitchen shears; butterfly with hands; sprinkle with salt and pepper.
• In a nonstick skillet large enough to hold the flattened hen, heat the oil over medium heat; add the hen, skin side down and weight down evenly with an aluminum foil-wrapped brick.
• Cook, turning every 2-3 minutes until golden brown and cooked through; remove hen to serving plate (s).
• Pour the wine into the skillet, add the thyme and reduce over high heat, scraping up browned bits, until thickened; pour over hen and serve immediately, drizzling with Garlic Oil if desired.