Show #403

Recipe By: ©2000 eric villegas
Serving Size: 2

Ingredients:

2 1.5 lb. Aspen Hill Farms game hens, or similar, brined 12 hours in basic brine, see recipe
sea salt, to taste
fresh ground pepper, to taste

Salad & Vinaigrette Ingredients:
2 thick slices idaho potato bread, or similar
1/2 cup evcp olive oil, plus additional for brushing bread
4 teaspoons white wine vinegar
1/4 cup red bell pepper, julienne
1/4 cup yellow bell pepper, julienne
1/4 cup red onion, julienne
1 tablespoon prepared horseradish, drained
2 teaspoons Dijon mustard
1 tablespoon roasted garlic, puree, see recipe
sea salt, to taste
black pepper, freshly ground, to taste
4 scallions, thinly sliced
3-4 cups organic field greens, preferably from Michigan

Directions:

The day before you plan to serve the game hens prepare the basic brine (optional) and remove neck and giblets from hens and discard. Submerge the game hens in the basic brine for up to 12 hours.

In a medium sized mixing bowl combine the white wine vinegar, horseradish, red onions, bell peppers, garlic puree, salt and pepper set aside for flavors to meld. Whisk the vinegar and horseradish mixture well and then slowly whisk in all of the olive oil a bit at a time. Taste and adjust seasonings as necessary. Reserve about 3-4 tablespoons of the vinaigrette for basting the hens and reserve the rest.

Preheat your gas or charcoal/hardwood grill.

Using a pastry brush liberally coat both sides of the bread with some of the extra olive oil.

Quickly grill the bread on both sides over high heat to achieve strong blackened grill marks but still keeping a moist crumb/center. Remove from the grill and set aside to cool.

Preheat your gas or charcoal/hardwood grill.

Remove the hens from the brine, quickly rinse and pat dry.

Place one hen, breast side down, on cutting board. With kitchen shears or sharp knife, cut along one side of backbone, cutting as close to bone as possible.

Cut down other side of backbone; remove backbone. Spread bird open and turn breast side up, pressing to flatten. Repeat with remaining hen.

To keep drumsticks flat, make small slit through skin with point of knife between thigh and breast. Push end of leg through slit. Repeat on other side of bird and with remaining hen.

Lightly marinate both sides of hens with some of the reserved horseradish marinade and lightly season with sea salt and black pepper.

Place the hens, skin sides up, on oiled grill. Grill over medium-high coals 35 to 45 minutes until meat is no longer pink near bone and juices run clear, turning and basting as necessary with reserved horseradish vinaigrette.

Remove the cooked birds from the grill and let them rest (saving any accumulated juices) while you assemble the salad.

In a large mixing bowl tear the cooled grilled bread slices into rough irregular shapes and add to the bowl with the salad greens and any accumulated game hen cooking juices along with the horseradish vinaigrette. Toss well, taste and adjust the seasonings as necessary.

Place the warmed game hens on top of the the grilled bread salad and serve immediately.

Notes:

It has been said that the Rock Cornish game hen was originally bred by crossbreeding the short-legged, plump-breasted Cornish chicken with various other chickens (including the White Plymouth Rock variety) and game birds, the result was a small bird with all white meat, perfect for a single serving.

Necessity being the mother of invention the Makowsky's originally marketed their baby bird as a temporary substitute for a flock of guinea hens that the farm lost in a fire, it soon became more popular than the guinea hen.

Our U.S. Department of Agriculture requires that all chickens sold as Cornish game hens be no more than 2 pounds in ready-to-cook weight.

Spatchcocking or Frogging is the term that is used when small birds such as game hens have the backbone removed and the breast flattened. This allows the bird to be cooked relatively quickly because of its compact shape as well as offering an attractive presentation which also facilitates carving.

Aspen Hill Farms is a family enterprise. Located in Boyne City Michigan, Owned and operated by Steve Edwards, Aspen Hill not only offers naturally raised Game hens but Rabbits, Ducks, Cattle etc.