Spatchcocked Cornish Game Hen With Cherries And Herbs

1. 1

   Spatchcock the hens. To do this take kitchen shears and cut the backbone out along both sides. Then turn the hen right side up. Turn the wings in so they don't burn.

2. 2

   Very gently, lift the skin on the legs and breasts up and massage a slice of butter into each breast area and each leg area.

3. 3

   Place the hens in a glass roasting pan large enough to house the two hens.

4. 4

   Peel and slice thinly, two shallots. Add the shallots to the pan with the hens.

5. 5

   Pour 1/4 cup to 1/2 cup of dried cherries on top of the Hens

6. 6

   Season with Kosher salt and pepper

7. 7

   Place a branch of Rosemary on top of each hen

8. 8

   Pour about 1/2 cup of broth into the pan.

9. 9

   Cook at 375 for about an hour and 15 minutes.

* Per serving · 4 servings · Values may vary.

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