Roasted Cornish Game Hens with Sauteed Broccolini with Garlic and Chile Flakes

We have been on the lookout for more interesting proteins to work with, and we sorely miss the nearly year-round availability of game birds that we enjoyed in the UK. Walking around our local supermarket, we spotted these game hens, which is something we've been wanting to cook for awhile. I had to wing it with the cooking time (turns out 25 minutes was fine) as my meat thermometer hasn't shown up yet. Nifty technique with stuffing the compound butter under the skin of the chicken. This turned out very juicy and yummy. Nice sharpness from the garlic and chile flakes, creating a nice foil to the richness of the hens. Looking forward to having the leftovers in a few days!

Roast Poussins or Cornish Hens
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Recipe By: Thomas Keller - Ad Hoc
Serving Size: 6

Summary:

We love the young chickens known as poussins for their tenderness. They're usually less than a month old and weigh about a pound. Of course, you can use Cornish game hens, which are older and a little larger; even an ordinary chicken is delicious prepared with this method. The birds can be stuffed with the gremolata butter up to 2 days ahead and refrigerated; bring to room temperature before proceeding.

Ingredients:

BIRDS
6x1 1/4 pounds poussins or Cornish game hens

GREMOLATA BUTTER
1 teaspoon black peppercorns
(null) zest of 2 lemons
2 large cloves garlic, grated with Microplane or minced
12 tablespoons unsalted butter, at room temperature
2 tablespoons lemon juice
2 tablespoons parsley, finely chopped
1 teaspoon kosher salt

FINISH
kosher salt and freshly ground black pepper
canola oil
6 cloves garlic, smashed, skin left on
1 bunch thyme
fleur de sel

Directions:

Remove the poussins or hens from the refrigerator and set aside while you make the butter.

Using the pestle, grind the peppercorns in a mortar (or put them in a heavy-duty plastic bag and crush with a meat pounder or heavy pan). Add the lemon zest and garlic and mix into a paste. Put the butter in a medium bowl and mix in the pepper mixture, followed by the lemon juice, parsley and salt. Mix together until smooth and chill.

Remove the neck and innards if they are still in the cavities of the poussins or game hens, and discard. Rinse the inside of the birds and dry well with paper towels. Season the inside of the birds with salt and pepper. Cut out the wishbones. Leave any fat or skin at the neck attached, and trim any other excess fat.

Starting at the cavity end of each bird, carefully run your fingers between the skin and the flesh of the breasts and then the thighs to loosen the skin. Spread about 1/2 tablespoon of the butter under the skin of each thigh and spread the remaining 1 tablespoon of butter under each side of the breast.

Truss the birds (see page 23). Let stand at room temperature for 30 minutes, or until they come to room temperature.

Preheat the oven to 450F. Brush the birds with canola oil and season with salt. Place the birds on their backs in a roasting pan that will hold the birds in a single layer. Scatter the garlic and thyme evenly around them.

Transfer to the oven and roast for 25 to 30 minutes; the temperature should register 160F in the meatiest portions of the bird (the thighs and under the breast where the thigh meets the breast), and the juices should run clear. If necessary, baste the birds, return to the oven, and roast; check every 5 minutes.

Set a cooling rack over a baking sheet. Transfer the birds, along with the garlic and thyme to the rack. Baste the birds with the pan juices, and let rest for 15 minutes.

Serve the birds whole, or cut into halves or quarters. Arrange on a serving platter, garnish with the thyme and garlic, and sprinkle with fleur de sel.

Sauteed Broccoli Rabe with Garlic and Chile Flakes
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Recipe By: Thomas Keller - Ad Hoc
Serving Size: 6

Summary:

I love the bitterness of broccoli rabe, which comes with a touch of sweetness and works well here with the nutty notes of the sliced and sauted garlic, and a little bit of heat from the dried red pepper. The technique of adding blanched vegetables to oil flavored with chile and red pepper flakes also works well with broccolini, chard and spinach. This versatile vegetable would be delicious with cod, grilled steak, roast pork, and chicken.

Ingredients:

4 bunches broccoli rabe
2 tablespoons canola oil
2 tablespoons garlic, finely sliced
red pepper flakes
kosher salt and freshly ground black pepper

Directions:

Cut away and discard the thicker part of the broccoli rabe stems, cutting 1/2 inch below the smaller, more tender stems. Remove any torn or smaller greens.

Bring a large pot of salted water to a boil (see page 147). Set a cooling rack over a baking sheet and line with paper towels. Prepare an ice bath.

Add half of the broccoli rabe to the boiling water and cook until tender but slightly resistant to the tooth. Remove with a skimmer and chill in an ice bath, then drain on the paper towels. Repeat with the remaining broccoli rabe.

Heat the oil in a large frying pan over medium heat. Add the garlic and cook for about 1 minute, until lightly browned and crisp. Add a pinch of red pepper flakes and the broccoli rabe and cook, tossing often, for about 2 minutes, until heated through. Season to taste with salt and black pepper.