A yummy spice rub for the hens. Adapted from Alton Brown's Grilled Curry Cornish Hens
| 4 | oz cornish hen |
| 1/2 | tsp salt |
| 3 | tbsp olive oil |
| 1/4 | tsp cumin seeds |
| 1/2 | tsp fennel seeds |
| 1/2 | tsp coriander |
| 1/4 | tsp paprika |
- Heat oven to 500, 550 if you can get it, with cast iron skillet or grill and foil wrapped brick inside.
- Defrost cornish game hen, cut out back bone, lay flat. Rub salt inside and out
- In a small saucepan heat oil until it shimmers.
- Add cumin, fennel, coriander and paprika and heat until you hear popping.
- Remove from heat, allow to cool.
- Blend until pureed.
- Lovingly massage cornish game hen with puree.
- Pull out oven rack with cast iron grill, place cornish game hen, skin side down, and top with brick. Stuff it back in the oven.
- Allow to cook 10 minutes, then flip. Allow to cook 10 minutes more.
Chicken, Main Dish, American, Indian, Barbecue, Grill, Roast
| Nutrition Facts | ||||||
Serving Size 159.1g |
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Amount Per Serving |
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Calories 517 Calories from Fat
407 |
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% Daily Value* |
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Total Fat
45.2g 70%
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Saturated Fat
6.5g 32%
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Cholesterol
120mg 40%
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Sodium
1237mg 52%
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Total Carbohydrates
1.0g 0%
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Dietary Fiber
0.6g 2%
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Protein
26.7g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
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