This is also called Spatchcocking, I don’t know WHY, but it is! I put the game hen on my cutting board and with my big chefs knife cut through the breast bone and then flatten it out. You can also ask them to do it for you at the meat counter in your supermarket. I love Cornish Game Hens, they are super juicy.

Deconstruct (Spatchcock) a Game Hen or Chicken with Butcher Shears
1. Wash and dry the chicken. Place the chicken on its breast.
2. Cut along each side of the backbone to remove it.
3. Flip the chicken over press flat with your hand.

Deconstruct and flatten the chicken according to the instructions above and arrange on sheet pan with your vegetables.
Drizzle with olive oil and season with Creole seasoning.
Bake in a preheated oven at 425°F for 25 to 30 minutes, until the juices run clear from the chicken.

Spatchcock Cornish Game Hen

2 thoughts on “Sheet Pan Meal: Spatchcocked Game Hen

  1. Ric Cascio says:

    Hi. I got the idea to spatchcock my Cornish Hen, then looked on the internet and, lo and behold, found this recipe. I put the hen on top of a bed of onion, potato and celery (yes, celery). I cooked it at 450 instead of 425 so I could get a nice crust. That was too high. The second one I did exactly as this recipe dictated, and it was absolutely perfect. Perfectly crispy skin and very moist meat. This method is superior to the “chicken under a brick” method because every bit of skin browns and there isn’t a bit of flabbiness. Will always do hens this way. Since I’m Italian and always precede my dinner party menu with tortellini in broth (my own, of course), I’ll serve a half bird instead of a whole one. Everyone MUST try this wonderful recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.