Name: Oregano-Anise Roasted Cornish Hens
Total time: 5 h
Ingredients: 4 (1 1/4- to 1 1/2-pound) Cornish game hens , giblets discarded; Kosher salt and pepper; 1 teaspoon dried oregano; 1/2 teaspoon anise seeds; 1/2 teaspoon hot smoked paprika; 1/4 teaspoon vegetable oil; 1 teaspoon baking powder; Vegetable oil spray

Oregano-Anise Roasted Cornish Hens

By Andrew Janjigian

Published on March 5, 2014

Time

1 hour, plus 4 hours brining

Yield

Serves 4

Ingredients

4 (1 ¼- to 1 ½-pound) Cornish game hens, giblets discardedKosher salt and pepper 1 teaspoon dried oregano ½ teaspoon anise seeds ½ teaspoon hot smoked paprika ¼ teaspoon vegetable oil 1 teaspoon baking powder Vegetable oil spray

Before You Begin

This recipe requires refrigerating the salted meat for at least 4 hours or up to 24 hours before cooking (a longer salting time is preferable). If your hens weigh 1 1/2 to 2 pounds, cook three instead of four, and extend the initial cooking time in step 5 to 15 minutes. We prefer Bell & Evans Cornish Game Hens.

Instructions

Using kitchen shears and working with 1 hen at a time, with hen breast side down, cut through bones on either side of backbone; discard backbone. Lay hens breast side up on counter. Using sharp chef’s knife, cut through center of breast to make 2 halves.

Using your fingers, carefully separate skin from breasts and thighs. Using metal skewer or tip of paring knife, poke 10 to 15 holes in fat deposits on top of breasts and thighs. Tuck wingtips underneath hens. Pat hens dry with paper towels.

Combine 2 tablespoons kosher salt, oregano, anise, and smoked paprika in bowl. Sprinkle half of salt-spice mixture on underside (bone side) of hens. Add oil to remaining salt-spice mixture and stir until evenly coated with oil. Add baking powder and stir until well combined. Turn hens skin-side up and rub salt mixture evenly over surface. Transfer hens, skin-side up, to wire rack set in rimmed baking sheet, and refrigerate, uncovered, for 12 to 24 hours.

Adjust oven racks to upper-middle and lower positions, place rimmed baking sheet on lower rack, and heat oven to 500 degrees.

Once oven is fully heated, spray skin side of hens with oil spray and season with pepper. Carefully transfer hens, skin side down, to preheated sheet and cook for 10 minutes.

Remove hens from oven and heat broiler. Flip hens skin side up. Transfer sheet to upper rack and broil until well browned and breasts register 160 degrees and drumsticks/thighs register 175 degrees, about 5 minutes, rotating sheet as needed to promote even browning. Transfer to platter or individual plates and serve.