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Crown Cornish Hens

July 5, 2016

Expecting Queen Elizabeth  or Prince William and Princess Kate for dinner?  No worries.  Just serve them this dish.  Who knows, they may ask you to become their personal chef because it is indeed succulent, moist, and just the right seasoning for royalty!  Thank you Kevin’s Kickstarter Backers for supporting Kevin’s version of “Figgy Piggy Cornish Hens” from Gourmet, Sept. 2009 ed.


8 slices bacon, halved

6 cloves garlic, thinly sliced, lengthwise

4 Cornish hens, halved lengthwise

1 Tbsp Thyme

12 fresh, ripe figs, halved

3 Tbsp. fresh lemon juice


Preheat oven to 500 degrees F with rack in upper third.  Cook bacon in iron skillet until crisp.  Transfer to paper towels to drain.  Add garlic to skillet and cook, stirring until golden, about 1 minute.  Transfer to paper towels with bacon.  Pat hens dry and season with 1 1/4 tsp. Himalania salt and 3/4 tsp. pepper.  Brown hen halves, skin side down, about 6 minutes.  Transfer skin side p to a large 4-sided sheet pan.  Brown remaining hens, transferring to sheet pan.  Scatter thyme and figs over hens, then roast until hens are cooked through, about 20 minutes.  Meanwhile, drain grease from iron skillet, leaving about 1/4 tsp.  Deglaze skillet with lemon juice by simmering, stirring and scraping up brown bits, 30 seconds.  Pour over roast hens.  Scatter bacon and garlic over hens.


From → Chicken, main course

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