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1
Preheat the oven to 500F.
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2
Place the bacon in a cast-iron skillet over medium heat.
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3
Rotate the bacon to crisp evenly on all sides and render out lots of fat, turning it about every 2 minutes.
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4
Using a slotted spoon, transfer the bacon to paper towels to drain.
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5
Take the skillet off the heat, but do not clean it.
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6
Meanwhile, spatchcock the Cornish hen with a boning or chef's knife, removing the wing tips, spine, ribs, and breastbone of the bird while leaving the leg, thigh, and wing bones attached.
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7
(You can also ask your butcher to do this for you.)
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8
Liberally season both sides of the bird with salt and cracked pepper.
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9
Heat the skillet over medium-high heat.
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10
Place the spatchcocked bird, skin side down, in the rendered bacon fat in the skillet and cook until the skin is browned, 4 to 5 minutes.
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11
Flip the hen in the cast-iron skillet, transfer to the oven, and roast, uncovered, until a thermometer in the thigh reads 155F, 10 to 12 minutes.
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12
(Bear in mind that the folks at the USDA think 165F is best.)
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13
While the bird is cooking, measure out the vinegar and 12 teaspoon salt into a mixing bowl.
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14
Remove the bird from the skillet and set aside to rest.
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15
Slowly whisk the bacon fat remaining in the skillet into the apple cider vinegar to make a vinaigrette.
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16
Place the frisee in the pan with the bacon, top with the bird, and drizzle with the vinaigrette.
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17
PLATE IT!
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18
Serve this right in the cast-iron skillet, on a trivet, and enjoy with Alton Brown (optional).
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19
BREAK IT: Try using an alternative vinegar for a fruitier flavor profile.
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20
Lychee vinegar would be crazy!
