Rating: 4 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A mixture of kosher salt and water with the consistency of wet sand is packed onto Cornish hen halves to form a hard crust that is chipped off once cooked. The resulting bird is moist, tender, and flavorful. Garnish with extra herbs and lemon slices.

Jackie Mills, R.D.
Recipe by Cooking Light March 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

Yield:
2 servings (serving size: 1 hen half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Remove and discard giblets and neck from hen. Split hen in half lengthwise. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine juice, oregano, thyme, oil, pepper, and garlic; rub herb mixture under loosened skin and rub over breast and drumsticks.

  • Line a jelly-roll pan with foil; coat foil with cooking spray. Combine 1 cup water and salt. For each hen half, pat 1 cup salt mixture into a 1/2-inch-thick oval shape on pan. Coat each salt oval with cooking spray; top each with 1 hen half, breast side up. Lightly coat hen halves with cooking spray; pack remaining 3 1/2 cups salt mixture evenly over hen halves.

  • Bake at 375° for 35 minutes or until a thermometer registers 165°. Tap salt to loosen; discard salt mixture. Discard skin.

Nutrition Facts

211 calories; calories from fat 33%; fat 7.7g; saturated fat 1.7g; mono fat 3.4g; poly fat 1.5g; protein 32.3g; carbohydrates 1.7g; fiber 0.2g; cholesterol 146mg; iron 1.3mg; sodium 793mg; calcium 32mg.
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