Figo restaurant in Toronto sent us their Roasted Cornish Hen Recipe with Rosemary & Chili Honey to start off our New Year.
Roasted Cornish Hen with Rosemary & Chili Honey
For the Rosemary & Chili Honey:
-Rosemary 5 sprigs
-Dried chili flakes 1 teaspoon
-In a small pot, bring the honey to a simmer. Take the honey off the heat and add the rosemary sprigs and dried chili flakes to the honey. Cover and let steep for half an hour. Strain and set aside.
For the Cornish Hen:
-Cast iron pan
-Cornish Hens (Deboned) 2
-Rosemary 5 sprigs
-Brown Sugar 30g
-Vegetable oil for frying 6 tablespoons
-Bring the water, sugar and salt to a boil. Add the rosemary sprigs. Let cool completely. Add the hens to the brine, refrigerate for 24 hours. Brining really helps the hen in retaining its moisture while being roasted.
-The next day, set your oven to 400ºF.
-Take the Hen out of the brine and pat dry on some paper towel. Season the hen with salt and pepper on both the skin and flesh side.
-Place your cast iron pan on medium heat for 2 to 3 minutes. Add the vegetable oil. Turn the heat down and carefully place the hen in the pan, skin side down. Let the hen fry in the pan for 4 to 5 minutes. This helps crisp up the skin.
-Place the hen in the oven to cook for 8 minutes. Using the spatula flip the hen over onto the flesh side and cook for another 5 minutes.
-Take the hen out of the pan and let it rest for a few minutes. The skin should be golden brown.
-Drizzle the rosemary and chili honey over. Garnish with some fried rosemary and sea salt.
-Rapini 1 bunch (blanched)
-Shallots 2 pc (julienne sliced)
-Anaheim chili 2 pc (deseeded and sliced)
-Garlic 2 cloves (fine diced)
-Olive oil 3 tablespoons
-Place a medium size sautée pan on medium heat, add the olive oil and shallots. Cook this lightly for 1 to 2 minutes, add the garlic and chili. Cook for another minute. Add your rapini and cook for 2 to 3 minutes. Season with salt to taste.
-Serve along side with the cornish hen.