Holiday dish
Ingredients
- 1 whole 4-lb Cornish game hen, patted dry
- 4 tbsp unsalted butter, softened
- 2 tbsp fresh sage, finely chopped
- 1 tbsp fresh thyme leaves
- 2 cloves garlic, minced
- Zest of 1 lemon
- 1 tsp kosher salt
- ½ tsp cracked black pepper
- 1 cup Brussels sprouts, halved
- 8 oz fingerling potatoes, halved lengthwise
- 2 tbsp olive oil
- ¼ cup chicken stock
- 2 tbsp aged balsamic vinegar
Instructions
- Preheat oven to 450°F. Mix softened butter with sage, thyme, garlic, lemon zest, salt, and pepper to form compound butter. Gently separate skin from flesh on the Cornish hen and spread 3 tbsp of compound butter directly under the breast and thigh skin, reserving 1 tbsp for vegetables.
- Toss Brussels sprouts and fingerling potatoes with reserved 1 tbsp compound butter, olive oil, salt, and pepper. Scatter on a sheet pan, cut-side down, and roast for 15 minutes at 450°F until starting to caramelize.
- Place the prepared Cornish hen breast-side up in a cast-iron skillet or roasting pan. Nestle it among the partially roasted vegetables. Roast at 450°F for 32-35 minutes until the internal temperature reaches 165°F at the thickest part of the thigh.
- Remove the skillet from the oven. Transfer the hen to a cutting board and tent loosely with foil. Rest for 8 minutes to allow juices to redistribute.
- Return the vegetables to the oven at 400°F for final 5 minutes to finish crisping while the hen rests. Deglaze the pan drippings with chicken stock over medium heat, scraping up browned bits. Whisk in balsamic vinegar and simmer for 2 minutes.
- Carve the Cornish hen into quarters at the joints. Arrange on a platter with roasted vegetables, drizzle with balsamic pan sauce, and serve immediately.
Inspired by Ayesha Nurdjaja & Geoffrey Zakarian’s winning holiday dish. This is a plausible recreation, not the chef’s original recipe.