Salt Baked Cornish Hen with French Str..

Provided by Todd Gray Equinox

Adapted by StarChefs.com

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Prep: 20 mins
Cook: 1 hr.
Ready in: 1 hr., 20 mins

Serves:

Ingredients

1 whole Cornish hen
2 pound Kosher salt
1 Tablespon fennel seed
1/2 tablespoon grated lemon zest
1 tablespoon fresh rosemary, chopped
1 teaspoon fresh cracked pepper
2 each egg whites For the beans:
2 cup French string beans, cleaned and blanched
1 tablespoon butter
2 each shallots, sliced
1/2 cup sliced almonds, toasted

Cooking Instructions

METHOD:

For the Hen:

Preheat the oven to 350°. Place the hen in a large baking dish. In a large mixing bowl, combine the salt, fennel seed, lemon zest, rosemary and pepper. Lightly whip the egg whites and add to the salt mixture. Pack the salt mixture over the hen, being sure to completely cover; place into oven and cook for about 30 minutes, or until the juices run clear from the leg. Let rest for 10 minutes.

For the Beans:

In a ten-inch skillet, combine the string beans with the shallots and the almonds. Cook over medium heat until the beans are heated through.

To Assemble:

Crack the salt crust away from hen, brushing any remaining salt off. Cut into the leg and breast portions, place onto 2 warm plates with the beans and serve immediately.

Round Out the Meal:

Serve with a bowl of hot cooked wild or brown rice with chopped nuts.

Kid Friendly:

This is kids friendly!

Beverage Pairing:

A Bethel Heights Pinot Noir or a Flying Dog Pale Ale