Cornish Hen Under A Brick Recipes

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:

• For the cornish hens: Season the hen halves with salt and refrigerate, uncovered, overnight so the skin can dry out.
• When the meat is ready, preheat the oven to 400 degrees F. Line a sheet pan with a rack and set aside.
• Stir together 2 tablespoons of the olive oil, the garlic, rosemary, lemon zest and salt to taste, then set aside. Add the remaining 2 tablespoons olive oil to a large saute pan and heat over high heat. Working in batches, place 2 hen halves in the pan skin-side down and cover with the foil-lined brick. Reduce the heat to medium and cook until the skin is golden brown and crispy, 4 to 5 minutes. Remove the brick, flip the pieces and cook 3 to 4 minutes more. Transfer to the prepared sheet pan skin-side up. Repeat with the remaining 2 hen halves, reserving the saute pan. Brush the hens with the oil, garlic and rosemary mixture and bake until the internal temperature reaches 165 degrees F, 8 to 10 minutes. Remove from the oven and keep warm.
• While the hens are baking, heat the reserved saute pan over medium-high heat, add the shallots and saute until translucent, 5 minutes. Add the mushrooms and cook 2 to 3 minutes. Deglaze the pan with the wine, then add the sage. Cook until the wine is reduced, 2 to 3 minutes more. Add the stock and cook until reduced by half, 5 minutes. Finish the sauce with the butter and lemon juice and keep warm.
• For the green beans: Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the green beans until bright green and tender, but still crisp, 1 minute. Remove from the boiling water and plunge them immediately into the ice bath. Once the beans are cool, remove them and pat dry.
• Combine the olive oil, garlic, and red pepper flakes in a medium saute pan. Turn the heat to medium and gently cook until the garlic is golden brown, but not burnt, 3 to 5 minutes. Discard the garlic, then add the green beans and toss to coat in the garlic oil. Add the almonds and toss to combine.
• Serve the cornish hens with the sauce and green beans.

Steps:

• If using whole chickens, use kitchen shears to cut along one side of the backbone of each chicken. Then cut along the other side to remove backbone; discard it. Open the chickens, skin side up, on a clean surface. Press down to flatten. Place in a large bowl.
• Thinly slice 2 lemons. Squeeze the juice of remaining lemon and add both to bowl with chickens. Add remaining ingredients, except salt, and toss. Refrigerate, covered, 30 minutes or overnight.
• Heat a grill to medium hot. Wrap 4 bricks with aluminum foil (a large heavy skillet can also be used). Remove chickens from marinade; salt both sides. Brush grill with oil; transfer chickens to the grill, skin side up, and place bricks on top of chickens. Grill 10 to 15 minutes per side, until skin is dark brown and juices run clear when chicken is pierced. Serve garnished with lemon wedges.