Prep 15 mins
Cook 35 mins
This has a tasty, lightly crisp crust and nicely thickened pan juices. Good served with braised swiss chard.
- 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
- 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.
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.
If I did this again I would cut the flour by at least half and make sure the coating is very thin. I did add sliced onions to the dish while it was baking and that definitely added to it.
We made this last night, increasing the recipe for 4 whole birds. We changed the measurement for the flour to 1 tablespoon per half-bird, and it turned out great. The only odd thing is that we kept getting the feeling that there had to be a better way to bread it. Next time, we might try mixing it a little different by dipping the skin-half of the birds in an egg-and-milk wash and then dipping into the parmesan and dry ingredients separately. That will probably help with more complete coverage. Also, we're thinking that the flour itself could be a weak spot as the crust (as awesomely tasty as it is) came out just a bit sandy, as though the flour didn't cook all the way. Perhaps we'll try it with Panko breadcrumbs in a while as well. We served it with dill-parsley-herbed rice and buttered green beans. VERY good combo.