open water of the pond, rippling in the wind and making for a beautiful landscape. My husband was returning home from a bow hunting trip, and my plan was to make a special dinner for just the two of us Saturday night. With the fireplace flickering and winter white shadows of snow covering the windows, comfort food was definitely on the menu.
- 2 Organic Cornish Game Hens – Butterflied
- 2-3 Tbsp Famous Dave’s Country Chicken seasoning
- ½ tsp Thyme
- Squeeze of ¼ lemon
- Olive oil
- 4 Slices of Bacon Chopped
- 2 Tbsp canola oil
- 3 Tbsp melted butter
- ½ tsp minced garlic
- ¼ tsp thyme
With a sharp knife, cut down both sides of the spine, pulling it out as it loosens and discard. Next, split the breast bone with the knife from the inside and open/flatten each bird and trim the neck area to remove any extra skin. Rinse under cold water and pat both sides dry with paper towel.
Place the butterflied hens on a large baking sheet and season both sides with the Country chicken seasoning. Next, sprinkle with the thyme, lemon juice, and a final sprinkle of olive oil over both sides. Cover with plastic wrap and place in the refrigerator until ready to prepare. If making immediately, continue with the following directions.
Preheat oven to 425 degrees
Remove hens from refrigerator. Add 2 Tbsp canola oil to large saute pan and heat over medium-high heat. Sear the hens, skin side down, until the skin caramelizes and turns golden brown and crispy, about 6-8 minutes. Flip birds over and brush with the basting sauce, then sprinkle the chopped bacon over the top. Place in preheated oven to finish cooking, 32-35 minutes. Let rest 10-12 minutes before serving.
Serve with mashed potatoes and fresh steamed broccoli.