Cornish Game Hen
Angostura Bitters, Raisin, Citrus, Tarragon
Chef Hugh Acheson of Five & Ten | Atlanta
Yield: 4 servings
Adapted by StarChefs | october 2022
INGREDIENTS:
Game Hens:
2 Cornish game hens
2 teaspoons kosher salt
1 shallot, minced
½ cup minced scallion
1 Scotch bonnet chile, seeded, ribbed, and minced
3 cloves garlic, minced
1 teaspoon five-spice blend
1 teaspoon ground allspice
½ teaspoon ground nutmeg
1 teaspoon ground black pepper
3 tablespoons Angostura aromatic bitters
½ cup olive oil
Orange-Raisin Mix:
1 cup raisins
2 navel oranges
2 tablespoons tarragon leaves
2 tablespoons olive oil
1 tablespoon Angostura aromatic bitters
1 tablespoon honey
Salt
METHOD:
For the Game Hens:
On a cutting board, place hens breast side down; remove the backbone. Turn hens over and cut in half along the breast plate. Season with 1 teaspoon kosher salt. Place in a large baking dish and set aside. In a bowl, mix to combine all remaining ingredients. Pour over game hens and let marinate 1 hour.
For the Orange-Raisin Mix:
In a small pot, add raisins and cover with water; bring to a simmer. Remove from heat and let them plump up. In the meantime, segment the oranges and place in a small bowl. Drain raisins and add to the orange segments. Add tarragon, olive oil, aromatic bitters, and honey; mix to combine. Season with salt and set aside.
To Assemble and Serve:
Heat broiler on low heat. Place Game Hens on a sheet pan or in a large cast iron skillet. Broil until the hens are crispy and internal temperature reaches 165°F. Remove and rest. On a serving platter, arrange Game Hens. Garnish with Orange-Raisin Mix.
