Brick Cornish Hens

Name: Brick Cornish Hens
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 2 teaspoons black peppercorns; 1 kilograms organic Cornish game hens each); 5 cloves garlic, smashed; 6 cloves garlic (unpeeled), smashed; 4 servings Kosher salt; 1 lemon, halved; 2 Tbsps extra-virgin olive oil; 6 sprigs parsley; 4 servings Romesco and chimichurri sauces, for serving (see right); 6 sprigs tarragon; 4 sprigs thyme; 2 Tbsps unsalted butter

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

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.

Ingredients you will need

Brine

Water

Salt

Equipment you will use

Whisk

Pot

Remove from the heat.

Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely.

Ingredients you will need

Peppercorns

Bay Leaves

Tarragon

Parsley

Garlic

Lemon

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.

Ingredients you will need

Chicken Drumsticks

Brine

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Cutting Board

Remove the hens from the brine and rinse well; pat dry.

Ingredients you will need

Brine

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 Pan

Sprinkle the hens with salt. Wrap 2 bricks with foil.

Ingredients you will need

Salt

Wrap

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Aluminum Foil

Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat.

Ingredients you will need

Olive Oil

Butter

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.

Ingredients you will need

Garlic

Thyme

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Frying Pan

Aluminum Foil

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.

Equipment you will use

Kitchen Thermometer

Cut each hen in half and serve with the romesco and chimichurri sauces.

Ingredients you will need

Romesco

Romesco Sauce

Ingredients you will need

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.

Ingredients you will need

Garlic

Plum Tomato

Kosher Salt

Olive Oil

Spread

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Roasted Red Peppers

Red Pepper Flakes

Sherry Vinegar

Kosher Salt

Tomato

Garlic

Honey

Equipment you will use

Blender

Transfer to a bowl; stir in 1/2 cup chopped toasted almonds. Slowly drizzle in 1/3 cup olive oil, whisking.

Ingredients you will need

Olive Oil

Almonds

Equipment you will use

Whisk

Bowl

Basil Chimichurri

Ingredients you will need

Chimichurri

Basil

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.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

Sherry Vinegar

Kosher Salt

Olive Oil

Shallot