Saturday, October 8, 2011

FFWD Olive-Olive Cornish Hens

There are currently two groups cooking their way through two different Dorie Greenspan cookbooks.  One is Baking: From My Home to Yours and the other is her most recent book Around My French Table.  The first one is more than half way through the book, so it is closed to new members. However, I was able to join French Fridays With Dorie.  Yippee!!

I was so excited as I was reading through the group's blog trying to find out "what are we cooking this week?" Cornish Hens!  Oh, oh, my last experience with them was not a good one and one particular friend will never let me forget that!  As I am reading through the recipe it says something about that in order to cut the cooking time I must prepare it en crapaudine (like a toad!) and that I must  "SPATCHCOCK" the hen!  What??!!

Success....I was so proud of myself! It really was so much easier that I thought and my family loved it.  I'm ready to make it again with some variations.  This recipe calls for tapenade inserted under the skin, rubbing the hen with olive oil, salt, pepper and lemon juice.  Then you roast it at 500° until the skin is "deeply golden and crisp".  Cooking time was less than 30 minutes.....voilá!

8 comments:

genkinaonna said... Best Blogger Tips

Welcome to FFwD! I just joined the Daring Bakers last month too, maybe I'll see you on the message boards!

I loved this recipe, and it's great to get over the fear of making something that didn't turn out so well last time.

luciacara said... Best Blogger Tips

Is this your first week? Welcome! :)

Your hens look wonderful - great photo!

Cher said... Best Blogger Tips

Welcome aboard!
This one was a little intimidating, for sure.

dulceshome.com said... Best Blogger Tips

So happy you've joined us! So much fun. And your hens look fabulous! Can't wait to see what you do in the future!!

Elin said... Best Blogger Tips

welcome aboard...glad you enjoyed your first one with us :) your hens looks scrumptious !

Adriana said... Best Blogger Tips

Success indeed! Your hens look perfectly crisp and succulent. Have fun cooking with us :-)

acookingmizer said... Best Blogger Tips

welcome to the group! I love being a part of it and remember how exciting it was to post about my first recipe - I'm so happy for you! It seems you got on well with the hens, spatchcocking is such a great technique and its name makes me giggle so its a win-win for me! :)

onewetfoot.com said... Best Blogger Tips

Welcome to the group! We've had a lot of fun so far. Learning new techniques (like spatchcocking) has been a wonderful part of the process. Great job!