The Rock Cornish Game Hen is believed to be, a cross breed between the White Rock hen and Cornish hen, to produce a mostly white meat single serving "chicken". These are available year round in the grocer’s freezer section. Tyson makes a delicious “all natural” version with no hormones or antibiotics added.
Ingredients:
- 1 game hen per adult serving
- Garlic powder
- 1 sprig fresh rosemary, leaves removed from the stem
- 1 small lemon slices, about ¼” thick each
- Bay leaf
- 1 ½ cups chicken stock
- Salt and pepper
Prep:
On a cutting board using a “Chef’s” knife, cut through the breast bone and collar bones to “butterfly the bird, but do not cut through the back. Sprinkle each side with salt, fresh ground black pepper, garlic powder, and fresh rosemary.
Cook:
Preheat a large sauté pan over medium-high heat. Add a little olive oil. Add the game hen, breast side down, and let it sear to a golden brown. Flip it over using tongs and sear the backside. If cooking more than one bird, transfer the seared bird to an oven-proof baking dish or shallow roasting pan. Continue searing other birds. Arrange two lemon slices on each bird. Deglaze the pan with the chicken stock and bay leaf making sure to work loose the “brown bits” stuck to the bottom. Pour over the hens, cover tightly with foil, and place into a preheated 350 degree oven for 50 minutes. Let rest for 10 minutes before serving.
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