Ingredients
- 1 Cornish game hen, approximately 1 1/4 to 1 3/4-pounds
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Nonstick cooking spray
Directions
Preheat a panini press on high.
Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, pray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight and cook for 8 to 10 minutes or until the skin is golden brown.
Allow to rest 3 minutes before serving.
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By pineyislandpat
on November 22, 2011
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This is a rockin recipe that I use all the time. Such a quick way to make a great meal!
By LinnyMac
on November 18, 2011
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I don't usually write reviews but for this one I have a nice memory associated with making it so I have to share raves.
My 4 year old niece was staying for a sleepover, but because it snowed while she was here she had an extra night. For the 2nd night I didn't have much in the fridge that would appeal to a little one, and we were hungry from being out in the snow so wanted something hot but not elaborate or time-consuming. Strangely I had a cornish hen in the fridge, and broccoli with "cheese sauce" in the freezer. I remembered Alton's use of panini press, and it was a simple matter to split the bird with shears, season and splay it on the oiled press. It was great theater, then we shared the bird (really yummy, with lots of crispy skin, and broccoli with sauce, and it was a perfect dinner for the two of us. And only took 15-20 minutes total. She still remembers that dinner and so do I.
By lfmayer_8320971
solon, OH
on June 04, 2011
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I made 4 on my George Foreman grill and the kitchen got smoky by the 3rd one even though I cleaned the grill after each one. I saw a spot on YouTube from Huts something or other where he used more seasoning. So, I used McCormick's Chicken Grill Mates with a shake of paprika and parsley flakes. They sat for 24 hours. They were definitely done (160 degrees after only 7 mins. but I took them to the grill and slathered 2 with apple butter bbq sauce and 2 with cherry glaze. FANTASTIC. What a fantastic idea. Hadn't made them in years and the last time I did, they were crispy on the outside and not done inside. Spatchcocking insured uniform cooking. WIll certainly made again. Did I mention that I planned to make them regardless of the cost, but they were on sale for $1.99/ pound? What luck.
Read all 13 reviews