Skillet Roasted Game Hens W/Fingerlings and Sprouts
- 2 (1 1/2 lb) Cornish hens, thawed, rinsed and patted dry inside and out
- 12 lb fingerling potatoes or 12 lb assorted fingerling potato
- 34 lb Brussels sprout, thick ends trimmed, loose outer leaves removed and cut in half
- 3 slices thick cut bacon, chopped (or cut with kitchen shears)
- 2 garlic cloves, sliced thin
- 2 tablespoons seasoning, blend (Creole, Mediterranean, Herbs de Provence, Lemon Pepper etc. amt. to taste)
- 1 tablespoon olive oil
- Pre-heat oven to 400 degrees with cast iron skillet in the oven while its pre-heating.
- To prepare the hens, gently pull the legs out and away from the body so that they become dis-jointed and lie flat on either side of the body.
- Rub 1/2 tablespoon olive oil all over each hen.
- Sprinke each with seasoning blend to taste outside and inside the cavity; set aside.
- Wash the potatoes and toss them into a bowl with about 1/2 of water.
- Cover and cook for 2 minutes on high in the microwave.
- Discard water and set aside.
- Remove the pan from the hot oven and drop bacon pieces onto one half of the pan.
- Place the chickens into the other half of the pan, breast up.
- Make sure to place the legs and thighs flat against the bottom of the pan.
- Put the skillet back into the oven and cook for 15 minutes.
- Remove the pan from the oven, brush breasts with a few dabs of the bacon drippings.
- To the pan add the potatoes and garlic slices over 1/2 of the bacon pieces and the brussels sprouts over the other half of the bacon pieces.
- Toss the potatoes and brussel sprouts with the bacon pieces to coat them in some of the fat.
- Put the pan back into the oven and lower the heat to 350 degrees.
- Continue to cook for 45-50 minutes longer or until the juices from the legs and thighs run clear when pierced.
- Serve with pan juices.
cornish hens, potatoes, brussels, bacon, garlic, herbs, olive oil
Taken from www.food.com/recipe/skillet-roasted-game-hens-w-fingerlings-and-sprouts-490622 (may not work)