Spatchcock Cornish Game Hen

Butter Rub

  • 10 g Rosemary
  • 5 g Oregano
  • 5 g Thyme
  • 1/4 tsp Red Pepper Flake
  • 15 g Garlic
  • 1 Lemon Zested
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 4 Tbsp Butter (Room temp)

Other Important Stuff

  • 1 Cornish Game Hen (or small chicken)
  • 4 Red Potatoes
  • 2 Onions
  • 1/2 C White Wine

Pick the rosemary, oregano, and thyme off the stem. Zest the lemon and peel the garlic. Place on cutting board and finely chop.

After herbs, garlic, lemon zest, and red pepper flakes are minced we are going to add them into a bowl with the soften butter, salt, and pepper to cream together.

Using a firm rubber spatula or wooden spoon cream together until evenly incorporated.

Cut potatoes into medium even sized cubes.

For the onion we are going to cut into a medium julienne. Place in a bowl with the potatoes and set aside.

For the game hen (or chicken) place breast side down. We are going to remove the spine so we can lay the hen flat while roasting. This will help with a more even roast. First we will cut along the spine on the left and the right.

Next we will cut down the middle of the hen to make a score line so we can easily split the hen while laying flat. You do not want to cut all the way through, just enough for it it to crack open.

Flip the hen over and lay flat. Pat dry with a paper towel to remove any excess moisture to get it ready for the butter rub.

Using your fingers separate the skin from the breast so we can rub some of the butter under the skin.

Take half of the butter mix (We will save the rest of the butter for the potatoes and onion) and rub under the skin and all over the hen coating as well as possible.

Take the remaining butter rub and place in a good roasting pan. Melt butter on medium heat and add in the potatoes and onions stirring with a wooden spoon so everything is evenly coated.

Cook on medium heat stirring every couple minutes until the onions are translucent and the potatoes begin to get some color.

Deglaze pan with 1/2 cup of white wine and cook down about 50%.

Place the game hen on top of the potatoes and onions and place in oven at 400 degrees for around 35 minutes or until the internal temp reaches 165 degrees. If doing a chicken cooking time will be longer.

Carefully remove from oven and let rest 5-10 minutes. Top with some flake salt and enjoy!

Pick the rosemary, oregano, and thyme off the stem. Zest the lemon and peel the garlic. Place on cutting board and finely chop

Placing your hand flat on the end of the knife, lift the handle of the knife and move back and forth across the herbs to mince

You can hold the knife at a 45 degree angle and use the blade to reform your herb pile to make it easier to mince

After herbs, garlic, lemon zest, and red pepper flakes are minced we are going to add them into a bowl with the soften butter, salt, and pepper to cream together

Using a firm rubber spatula or wooden spoon cream together until evenly incorporated

Smell about 100 times because it’s just so good then set aside. Pick up bowl and smell one more time just in case

Cut potatoes into medium even sized cubes

For the onion we are going to cut into a medium julienne. Place in a bowl with the potatoes and set aside

For the game hen (or chicken) place breast side down. We are going to remove the spine so we can lay the hen flat while roasting. This will help with a more even roast. First we will cut along the spine on the left…

…and the right

You can either throw out the spine or save it for stock!

Next we will cut down the middle of the hen to make a score line so we can easily split the hen while laying flat. You do not want to cut all the way through, just enough for it it to crack open

Flip the hen over and lay flat. Pat dry with a paper towel to remove any excess moisture to get it ready for the butter rub

Using your fingers separate the skin from the breast so we can rub some of the butter under the skin

Take half of the butter mix (We will save the rest of the butter for the potatoes and onion) and rub under the skin and all over the hen coating as well as possible.

Don’t worry too much if the rub doesn’t cover evenly, while roasting the butter will melt helping to coat

Take the remaining butter rub and place in a good roasting pan. Melt butter on medium heat and add in the potatoes and onions stirring with a wooden spoon so everything is evenly coated

Cook on medium heat stirring every couple minutes until the onions are translucent and the potatoes begin to get some color

Deglaze pan with 1/2 cup of white wine and cook down about 50%

Place the game hen on top of the potatoes and onions and place in oven at 400 degrees for around 35 minutes or until the internal temp reaches 165 degrees. If doing a chicken cooking time will be longer

Carefully remove from oven and let rest 5-10 minutes. Top with some flake salt and enjoy!

2 Comments Add yours

  1. Beautiful beautiful and wholly explained!!!
    Keep up this marvelous work!!!
    And Thank You!
    I love to cook but I don’t have the experiences of cooking under a master chef (except my Mom when much younger) and the pictures help to provide what we (as readers and non-pro’s) need to relate our skills to a higher level of competence!!
    ~b

    Liked by 1 person

    1. rawpeachblog says:

      Thank you so much! I hope the imagery can help better explain!

      Liked by 1 person

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