The Forgotten Fowl
Suzanne Pollak
Cornish Game Hen
Cornish Game Hens have changed since the last time the Deans went to cook them. The rule of game hens of our youth was one for each person. Dean Pollak went to cook dinner for herself the other night (her husband was away) and she was shocked about how large the modern day game hen was, but this did not daunt her in the slightest. She realized that she could get two meals for the price of one. The game hen retains a hint of gamey flavor, lost in larger chickens. A simple preparation we find is easiest and tastiest. Everyone's favorite kind of recipe.
Our favorites are by Belle and Evans.
Crispy Cornish Game Hens, Edamame Beans and Juicy Heirloom Tomatoes
CORNISH GAME HEN
INGREDIENTS
Herbs de Provence
Cumin
Olive Oil
1. Run hens under cold water, inside and out, and dry with paper towels. Sprinkle heavily with Herbs de Provence and Cumin. Put hens on a plate, uncovered, and let rest in refrigerator until ready to cook, for up to a day.
2. Preheat oven to 425 degrees F. Remove hens from frig.
3. Place a very light film of olive oil on a saute pan just large enough to hold the number of hens you will be cooking. Put pan in oven to heat. When oven temperature has reached 425 degrees F, take pan out of oven using pot holders (pan handle is very hot by now) and place hens back side down in saute pan. Place back in oven for one hour.
4. Remove and eat right away, room temperature, or cold the following day.