We recently spent some time with our friend Keith Summerour at his Sportsman's retreat. After spending the morning in the field and touring the grounds of his beautiful home, we were treated to a fantastic meal including a serious spread of local cheeses and charcuterie and the famous Cast iron Cornish Hen. This recipe is delicious and best of all, easy to make. The perfect recipe for summer nights with friends.
- 4 small Cornish Hens
- 2 Tablespoons butter, diced and soft
- 8 sprigs of rosemary
- 8 sprigs of thyme
- 4 garlic cloves, peeled and halved
- Oilve Oil to taste
- Sea salt and pepper to taste
Preheat the oven to 425 F. Rinse and pat the hens dry with paper towels. Using your fingers, gently life the top of each hen loose and slip 1/2 tablespoon of butter under the skin. Add both one sprig of rosemary and one of thyme, and a clove of garlic to each cavity. Truss the hens by tying the wings and leg with twine. Season with salt and pepper and drizzle with olive oil.
Place each hen in the cast iron skillet and bake for 20 minutes. Reduce heat 350 F and continue to cook for 45 minutes or until the hens are nicely browned and the inner temperature has reached 165 F. Add water or chicken stock if need during the cooking to keep the chicken moist.
We had a lot of fun making this dish with Keith, and we hope you have the chance to try share it with good company. If you do try this dish, be sure to share it with us on social media and tag it #ballandbuck!
Like what Keith Summerour was wearing? Check our our Sportsman's Guide: Field to the City
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