Recipe by Quail Trails
This has a tasty, lightly crisp crust and nicely thickened pan juices. Good served with braised swiss chard.
Top Review by Christopher Lee Wren
This recipe did not work at all. First of all, the paste part of the recipe does not have even 1/5 the amount of liquid in it for it to make a paste, only for it to make crumbs. After I adjusted it just barely enough for it to be a paste, it would not stick to the chicken and came off in clumps. Secondly, there is absolutely no liquid from the chicken when it bakes, which resulted would have resulted in dried out meat, but I took Lilyvictoria's advice and added water ahead of time. I put two cups of water in and it was almost all soaked up and I had to put in more. I definitely do not reccomend this recipe other than for an idea to make a recipe.
- 1 Cornish hen
- 1⁄2 cup flour
- 1⁄2 cup finely grated parmesan cheese
- 1 pinch salt
- 1⁄2 teaspoon marjoram or 1⁄2 teaspoon oregano, fresh or dried
- 1 1⁄2 tablespoons olive oil
Directions See How It's Made
- Split the game hen in half lengthwise, using a sharp knife to cut through the breast and backbone.
- Mix flour, cheese, salt and herbs.
- Add olive oil and mix until a paste is formed.
- Pat game hen dry.
- Smear paste over skin, coating as much as possible.
- Place halves in baking 8"x8" baking dish, cut side down.
- Bake at 375 degrees until browned, about 35-40 minutes.
- Baste 2-3 times with pan juices toward the end of cooking.
- Do not overcook or meat will become dry.