Spatchcock Cornish Hen Tray Bake
This Spatchcock Cornish Hen Tray Bake delivers all the flavors of a classic Thanksgiving meal without the lengthy cook time or the never-ending leftovers.
Equipment
- 12x17" baking sheet
Ingredients
- 2 Cornish hens neck and giblets removed, patted dry
- 2 tbsp olive oil divided
- 2 tbsp granulated sugar
- 1 cup fresh cranberries
- 200g (7 oz) Brussels sprouts halved
- ½ red kuri squash cut into wedges
- 3 shallots halved and cut into wedges
- 1 cup pecan halves
- ¼ cup unsalted butter
- 2 tbsp brown sugar
- 1 tbsp dark soy sauce
- 1 tbsp Dijon mustard
- Fresh sage leaves to garnish
Instructions
- Preheat the oven to 400°F.
- Using kitchen shears, remove the backbone from each hen. Place them breast-side-up on a cutting board and press the center of the breast with the heel of your hand until you hear a pop and the hen lies flat.2 Cornish hens
- Brush 1 tablespoon of the olive oil evenly over the baking sheet. Season both sides of each hen generously with salt and place them on the baking sheet.2 Cornish hens, 2 tbsp olive oil
- Place the sugar in a large bowl and add the recently washed but no dried cranberries. Toss to coat. Set them aside.2 tbsp granulated sugar, 1 cup fresh cranberries
- Once the hens are positioned, arrange the veg around the hens, taking care to place the Brussel sprouts cut-side-down. Try not to crowd the veg or the hens and be ready with an additional baking sheet if you run out of space. Finally, add the cranberries to the pan.200g (7 oz) Brussels sprouts, ½ red kuri squash, 3 shallots
- Drizzle the hens and the veg with the remaining olive oil and finish with a generous sprinkling of salt. Place the baking sheet in the oven and roast for 20 minutes.2 tbsp olive oil
- While the veg and the hens are roasting, place the butter, pecans, brown sugar, and soy sauce in a small saucepan. Place the pan over medium heat and stir until the butter melts and the mixture comes to a boil. Take the saucepan off of the heat and stir in the Dijon mustard.1 cup pecan halves, ¼ cup unsalted butter, 2 tbsp brown sugar, 1 tbsp dark soy sauce, 1 tbsp Dijon mustard
- Once 20 minutes have passed, take the baking sheet out of the oven and spoon the brown sugar and butter mixture over the hens and the veg until evenly coated. Take extra care to brush the glaze all over the hens. Scatter the pecans evenly across the baking sheet and return to the oven. Roast for an additional 15 minutes or until the hens are golden and the juices run clear.
- Tent the tray in foil and let rest for 10 minutes. Transfer the veg to a platter and quarter the hens. Arrange the hen pieces on top of the veg and garnish with sage leaves. Serve immediately.Fresh sage leaves