A Savory Feast: Pan-Seared Cornish Hen Recipe in a Cast Iron Skillet
Cornish Hen Recipe:
Impress your next dinner party, or elevate your weeknight meal, by cooking the Cornish hen in a skillet of cast iron. This method guarantees crispy, golden brown skin while sealing in the rich, juicy flavors of the bird. In this article, we will walk you through the recipe step by step to prepare this delectable dish. Sometimes, there is a failure in methods and tips that make your Cornish hen recipe perfect.
Why Cornish Hen?
Cornish Hen Recipe:
Cornish hens, or the Cornish game hens as some refer to them, are relatively small-sized among the broiler chickens and are excellent for serving individuals. Their succulent flesh and rich taste make it possible to prepare a wide variety of dishes. Still, the best goodness comes especially well when extra care goes into their preparation. Crisp skin, juiciness of the meat, and noticeable flavors are achieved when searing the hen in a cast iron skillet.
Ingredients:
Cornish Hen Recipe:
To get the most from your Cornish hen, here is what you will need for ingredients:
- 2 Cornish hens, about 1 to 1.5 pounds each
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 lemon, cut into wedges
- Salt and freshly ground black pepper, to taste
- 1 cup chicken broth, optional, for deglazing
Preparation:
Cornish Hen Recipe:
1. Preparing the Hens:
Begin to preheat your oven to 375°F or 190°C. Once the oven is at its desired temperature, prepare the Cornish hens. Under cold running water, rinse those out and pat dry with paper towels, just as you would for drying a wet bird. The drier the skin is, the crisper you’ll get it.
Season the chickens very liberally on both sides, inside and out, with salt and pepper. Seasoning allows flavors to penetrate the bird and also to be evenly spread across the surface of the chicken. Stuff a few wedges of lemon, a few sprigs of rosemary, and thyme inside each bird. Apart from flavor infusion from within, this also perfumes the meat with aromatic herbs.
2. Browning in the Cast Iron Skillet:
Heat a 12-inch cast iron skillet over medium-high heat. Add the olive oil and let it get hot, shimmering but not smoking. Place the hens, breast-side down, in the skillet in such a way as not to overcrowd. Sear for around 4-5 minutes until the skin is nicely golden brown. With your tongs flip the hens over and sear the second side for another 4-5 minutes.
3. Flavor Add:
When both sides are lightly browned, add the minced garlic to the skillet and sauté over a bit of time, about 1 minute, until aromatic. This way, the garlic flavor will then ooze into the oil, and right away, when butter is added, melt and mix into garlic.
4. Baking:
Place the skillet in the oven. Roast the hens for about 25-30 minutes, till the internal temperature of the hens is reached at about 165°F or 74°C, and it can be measured with a meat thermometer. The skin shall be crispy and golden, and the meat juicy and tender. One can drizzle some melted butter over the hens now and then if one likes, to moisten and intensify flavors.
5. Resting and Serving:
Then move the hens out of the pan once they have been cooked through. Put them on a cutting board for about 10 minutes. This allows the juices to redistill throughout your meat, thus making every bite tender and full of flavor.
For a pan sauce, feel free to return the skillet to the stove set over medium. Add your chicken broth, scraping the bottom with a wooden spoon to lift all the lovely browned bits from the bottom to deglaze the pan. Allow the broth to reduce by half and then whisk in any remaining butter to enrich it and add flavor to your sauce.
Cut the Cornish hens in half or quarter them; serve with your favorite sides. Roasted vegetables, garlic mashed potatoes, or a fresh green salad all complement the richness of the hen perfectly.
Tips to success:
Cornish Hen Recipe:
Preheat your skillet: Heating your cast iron skillet very hot before adding the pan-blue dog will seal in juices and create a crust.
Dry the Skin: Moisture is a nemesis of crispness. Pat dry the chickens before seasoning to achieve crispy skin.
Season generously: Use generous seasonings. Proper seasonings deepen the natural flavors of Cornish hens and also result in a well-balanced taste of the finished piece.
Meat Thermometer: The thermometer is imperative to avoid overcooking or undercooking. This helps achieve a perfect safe temperature with juicy meat.
