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Cornish Game Hen with Bacon and Onions
Recipe courtesy Alton Brown, 2007 Show: Good Eats Episode: Fowl Territory Overall User Rating: 
See this recipe on air Monday Aug. 04 at 8:00 PM ET/PT. |
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Definitely Good Eats!
06/17/2008 at 04:48pm
User: Cary from Houston, TX User Rating:
I'm no cook but these were easy enough to make. Had to cook them one at a time because I only had a 10" skillet handy. The only thing that I would do differently next time is maybe go a little heavier on the pepper & salt (I tend to go soft on the salt sometimes) and maybe sear for a couple minutes longer to get those nice Maillard reactions going.
Super Tasty!
03/14/2008 at 11:32am
User: Anonymous User Rating:
This was a great recipe. We had a little trouble removing the right bones to flatten the bird, but after that, things went great. The recipe isn't as difficult as I thought it would be and it didn't take as long as I thought it would. The bacon and onions add just the right amount of salty and sweet to the dish. Served with mashed potatoes...it was heaven on a plate. Another score for AB.
Another home run for Alton Brown!
03/06/2008 at 06:48pm
User: Brian from Fort Polk, LA User Rating:
Rather than use a brick, I used my 10 inch cast iron skillet wrapped in about 4 sheets of aluminum foil as my pan has small raised rings on the bottom, worked perfect.
You have to try this recipe!
02/20/2008 at 04:25pm
User: Paul from Mira Loma, CA User Rating:
I'm sure this is going to be one of my prize recipes! It is delicious. Moist and tender yet the skin was crisp. I did have a bit of trouble getting the keil bone out and I had to roast the birds about 10 minutes longer then the recipe suggests before they reached 170 degrees. But the taste of these birds was well worth the trouble.
Wow!
12/13/2007 at 10:51am
User: Anonymous User Rating:
I had no idea that chicken, bacon, and onions could taste so good together! And it couldn't be easier to make. This is one of my favorite meals. A.B., you're my hero.
Easy and delicious
12/07/2007 at 06:04pm
User: C. from Portland, OR User Rating:
I used pancetta instead of bacon and added a bit of olive oil to the pan before browing the birds. I tucked some fresh basil leaves under the skin before cooking the birds. I used another pre-heated cast iron pan instead of the bricks as a weight. Served the birds with butternut squash risotto. My dinner guests were licking their plates!! BTW, I think "Anonymous" (gave this recipe a very low rating because his birds didn't cook when he put them back in the oven) may have turned his oven off after heating the bricks and put the hens in the oven with it off.
Delicious
10/07/2007 at 09:46pm
User: Robin from Leawood, KS User Rating:
Wow, what a self-esteem boost! This was so easy to make and so good. I used shallots as my aromatic instead of pearl onions, and clean-up was so fast because of such a simple dish. I also did the "2 cast iron method". I think next time I'll try some thyme or rosemary sprigs on top.
Wonderful!
10/04/2007 at 03:50am
User: Anonymous User Rating:
This is a great recipe. It looked very good on TV and turned out to be even better than I had expected. It is not difficult and the result is yummy!!! My family wants me to make this again tomorrow - they loved the "little chickens". My mother used to cook Cornish game hens when I was a child, but I had nearly forgotten about them. Thanks AB for bringing this often forgotten fowl back into my recipe file.
Wonderful
08/07/2007 at 10:46pm
User: Diane from Cottrellville twp., MI User Rating:
I made this for dinner tonight and my family LOVED it. I used vidalia onion wedges and fresh cloves of garlic. I also used the two cast iron skillet method. tender and juicy!!
cornish hens
07/06/2007 at 12:45pm
User: pinkasu2 from N. Augusta, SC User Rating:
I love cornish hens, I will definetly make this soon. I will add more bacon and seasoning.
perfect!!!
07/04/2007 at 07:36pm
User: Mindy from Lake Butler, FL User Rating:
This was so delicious! Just the right amount of salt & pepper..and I did double the amount of bacon according to a previous review. This is definitely going into rotation.
Yum!!!!!!!!!
07/02/2007 at 05:52pm
User: Laurel from Olympia, WA User Rating:
I love cornish hens. I just get extremly tired of roasting them. This recipe not only offers a different approach it also makes it easier to divy up the hens when a whole one is too much. My husband thought I had finally cracked when I asked him to wrap a brick in foil. Thanks Alton.
Really good game hen
06/30/2007 at 07:45pm
User: Harold from Austin, TX User Rating:
Our first try at this turned out to be a tremendous success. This was a VERY tasty bird. Can't wait to to it again.
Very easy and pleasing
06/12/2007 at 07:56pm
User: Josh from Rancho Cucamonga, CA User Rating:
My wife loves this. She takes the leftovers into work the next day for lunch and all her co-workers are jealous and comment on how good it looks. (And that's cold and the next day!) Super easy. If you can butterfly the bird, that's about all there is to it. I just use a second cast-iron skillet instead of a brick. I'd bet it works better. I think Alton uses a brick because he thinks it more likely that viewers would have a spare brick laying around than a second cast iron pan, but I don't have random bricks hanging around my place. But I did buy a second cast iron skillet for the Good Eats grilled cheese sandwich. Different flavored bacons will give different tastes. Maple-flavored bacon gives the chicken a very interesting and sweet flavor.
Great recipe
04/09/2007 at 11:53am
User: Anonymous User Rating:
Easy and delicious
Can't go wrong with a little bacon...
03/23/2007 at 01:18pm
User: Heather from Stevens Point, WI User Rating:
The cornish hens with bacon and pearl onions was delicious, quick, and easy! If you watch the episode of Good Eats that coincides with the recipe, it makes preparation much easier...I'm a visual learner. 4 strips of bacon, 2 cornish hens, and some frozen pearl onions, salt and pepper...doesn't get much easier...
Tasty, But Be Sure to Heat Bricks for a While
03/14/2007 at 10:38pm
User: Anonymous User Rating:
I agree with the other reviewers' concerns about heating of the bricks. Be sure to leave them in the oven for a long time. Also, the bacon is the main source of flavor for this dish. Add a lot of it.
Flavorless
03/11/2007 at 12:38pm
User: Frans from san diego, AL User Rating:
the chicken was flavorless, i am sorry alton. However when you had the chicken with the bacon, it was good. I would however add more bacon.
Excellent Chicken
03/08/2007 at 06:37pm
User: Chriss from Plainfield, IN User Rating:
Very easy recipe except for the whole brick thing. The brick needs some extra time to heat up.
Knocked our Socks Off!!
03/04/2007 at 03:29pm
User: Elizabeth from Lake City, FL User Rating:
Easy to prepare even though there were several steps. The skin was crisp and tasty and the meat was tender and slightly smokey, better than grilled chicken. The onions and bacon were icing on the "cake." Way to go, Alton!!
boring
02/27/2007 at 10:11pm
User: Anonymous User Rating:
I was unimpressed, the hens were very bland. I left my bricks in the oven for over an hour and they still didn't seem hot enough to do much. After 30 minutes in the oven I finally took them out and put the skillet back on the stove on med-hi for 10min and under the broiler for 5min. all that and it still had no flavor. although, the bacon and onions were good.
very nice
02/23/2007 at 08:34pm
User: Chris from Jefferson City, MO User Rating:
Very tasty dish - the flavor reminds me a bit of an oven fried chicken dish from Alton's first cookbook. Recipe works pretty well as written. Instead of using only pearl onions, I also added a few shallots and cloves of garlic - yum. I don't know if I missed something from the show, but make sure to preheat the brick in the oven a loonng time, I'd say at least 40-45 minutes. It really needs a long time to get nice and hot.