~ Crispy Baked Cornish Hens ~
They were definitely a big hit. I didn't leave the salt mixture on as long as they called for, but still turned out awesome. We will definitely make them this way again and soon!
- cornish hens, cleaned
- 2 Tbsp
- kosher salt - no substitute - divided
- 1/2 Tbsp
- vegetable oil
- 1 tsp
- baking powder
How to Make ~ Crispy Baked Cornish Hens ~
- 1With a pair of sharp kitchen shears, cut down along both sides of the hens backbone to remove.
Place the hens breast side up on cutting board and with a sharp knife cut each hen in half through the breast bone.
Loosen the skin on each hen, by running your fingers underneath. ( thigh and breast ) Tuck wings under bird.
- 3Add remainder of salt to a small bowl, to this mix with oil. Stir in the baking powder. Rub this mixture on the breast and thigh meat evenly of each halve. Sprinkle with pepper.
Place each halve on a single layer of a platter or sheet pan, uncovered. Refrigerate up to 4 hours, but 24 hours is better.
- 4Remove from fridge. Preheat oven to 500 degree F. Place a sheet pan with edges into oven to preheat. This step is to sear the fat without frying..I left mine in for at least 20 minutes.
Spray each hen piece with cooking spray. Then place each piece of hen skin side down in single row onto hot sheet pan. You should hear it sizzling. Place back into oven on lowest rack for 10 minutes.