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Brick Cornish Hens

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Brick Cornish Hens

Brick Cornish Hens

Brick Cornish Hens might be just the main course you are searching for. This gluten free and primal recipe serves 4. One serving contains 887 calories, 61g of protein, and 66g of fat. A mixture of olive oil, peppercorns, cornish game hens, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

1
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.
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BrineBrine
WaterWater
SaltSalt
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WhiskWhisk
PotPot
2
Remove from the heat.
3
Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely.
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PeppercornsPeppercorns
Bay LeavesBay Leaves
TarragonTarragon
ParsleyParsley
GarlicGarlic
LemonLemon
4
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.
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Chicken DrumsticksChicken Drumsticks
BrineBrine
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Cutting BoardCutting Board
5
Remove the hens from the brine and rinse well; pat dry.
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BrineBrine
6
Place breast-side up in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes.
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Baking PanBaking Pan
7
Sprinkle the hens with salt. Wrap 2 bricks with foil.
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SaltSalt
WrapWrap
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Aluminum FoilAluminum Foil
8
Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat.
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Olive OilOlive Oil
ButterButter
9
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.
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GarlicGarlic
ThymeThyme
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Frying PanFrying Pan
Aluminum FoilAluminum Foil
10
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.
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Kitchen ThermometerKitchen Thermometer
11
Cut each hen in half and serve with the romesco and chimichurri sauces.
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RomescoRomesco
12
Romesco Sauce
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SauceSauce
13
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.
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GarlicGarlic
Plum TomatoPlum Tomato
Kosher SaltKosher Salt
Olive OilOlive Oil
SpreadSpread
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Baking SheetBaking Sheet
14
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.
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Roasted Red PeppersRoasted Red Peppers
Red Pepper FlakesRed Pepper Flakes
Sherry VinegarSherry Vinegar
Kosher SaltKosher Salt
TomatoTomato
GarlicGarlic
HoneyHoney
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BlenderBlender
15
Transfer to a bowl; stir in 1/2 cup chopped toasted almonds. Slowly drizzle in 1/3 cup olive oil, whisking.
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Olive OilOlive Oil
AlmondsAlmonds
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WhiskWhisk
BowlBowl
16
Basil Chimichurri
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ChimichurriChimichurri
BasilBasil
17
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.
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Whole Garlic ClovesWhole Garlic Cloves
Olive OilOlive Oil
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Aluminum FoilAluminum Foil
18
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.
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Sherry VinegarSherry Vinegar
Kosher SaltKosher Salt
Olive OilOlive Oil
ShallotShallot
OreganoOregano
ParsleyParsley
PepperPepper
BasilBasil
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WhiskWhisk
19
Photograph by Jason Varney
DifficultyExpert
Ready In2 hrs, 10 m.
Servings4
Health Score22
Gluten Free
DietsGluten FreePrimal
Dish TypesLunchMain CourseMain DishDinner
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