Spring Chicken(s)

When other 8 year-old girls were pestering their mums for Happy Birthday Barbie, I was pestering mine for a small frozen chicken.

I fell in love with Cornish game hens in the freezer section at Safeway. I saw them sitting there all cute and small, and pestered mum until she bought me some to roast for supper. I can't recall how much pestering was involved exactly. Maybe mum will pop round the comment section and let us all know. It seems both my love of cooking and my lifelong fascination with anything small and cute started early, and at the same time.

I can't honestly remember having ever cooked Cornish game hens since then, although In will occasionally pick one up out of the freezer section and turn it over in my hands before putting it back. This time, instead of putting the sweet little thing back, I bought 4.

When Cakes phoned Joan & Kevin to let them know we'd be serving Cornish game hens, Kevin said he'd come so long as there was no dancing involved on the part of the wee burdies. Apparently the little song and dance I performed last summer with the quails before barbecuing them didn't go over too well...

What better way to celebrate spring than with some tiny chickens! Fortuitously I also happened upon an intriguing recipe on Epicurious for lavender, lemon and thyme seasoned Poussin. I was amazed not just at how pronounced the lavender flavour was (it was definitely recognizable as lavender), but at how well it went with the meat! I must admit I was a bit sceptical, but, wow! it was really nice - the amount of seasoning was just perfect for a great fresh and simple late spring supper.

Lavender & Lemon Cornish Hens

• 5 tablespoons sea salt
• 3 litres water
• 4 small Cornish hens (about 600-700 grams or 1 1/2 pounds each)
• 2 teaspoons dried untreated lavender flowers
• 6 tablespoons butter, softened
• 1 teaspoon fresh thyme leaves, minced
• 1/2 teaspoon finely grated fresh lemon zest
• 1 small lemon, quartered
• 1 cup dry white wine

Combine the 5 tablespoons salt and 3 litres of cold water in a large pot (that will hold all 4 birds). Soak the birds in the brine for 5 hours.

Combine the herbs and butter thoroughly and set aside in the refrigerator. Preheat the oven to 475F.

Use your hand to loosen the skin of each bird from its breast. Divide the butter into four equal pieces and use your hands to spread the butter under the skin on top of the breast. Squeeze a quarter of lemon oer each breast and then shove that quarter up the hen's bottom. Tie the hen's legs together and tuck its wingtips under its arms.

Place breast side up on a rack in a large roasting pan. My roaster will fit 4 birds exactly. Pour the wine in the bottom of the pan and pop the whole lot into the oven for 60 minutes.

Plate each little hen after removing its string. Reduce the juices in the pan and serve the hens with jus.

Give it a go. You'll like it.

Comments

[kalyn]

Reading this reminded me that I had not cooked these for more than 20 years. It does sound quite tasty.

[Ian McKenzie]

Did you get the lavender in our fair city or is it a special order ingredient?

[Stephanie]

Wow...sounds fantastic!

We served game hens for Thanksgiving; my FIL loves them. And since we now know we can buy them pretty much any where (Super Target, Kroger), we may have to borrow your recipe and invite the in-law's over.

[Lyn]

Ian,
Indeed I did. Planet organic carries food grade lavender in their spice section. a big bag of it (about 3 cups worth) is around $6-7
Kalyn - give them a go.
Stephanie - I can see why he loves them so much. Cute, and tasty!

[Stephanie]

We've decided to make them for Easter...so thanks!

[Ivonne]

Lyn,

This is a wonderful post (especially the part where you ask your mom for a cornish game hen ... too cute).

We eat cornish hens all the time! They're so versatile. The lavender is a great touch!