Breville BOV800XL Instruction Booklet page 69

RECIpES
FLATTENED CORNISH HEN
Function: ROAST
Temperature: 375˚F (192˚C)
Cooking Time: 35 minutes
Convection Fan: ON
Yield: 4 servings
2 Cornish hens
2 Teaspoons (10 ml) Salt
½ Teaspoon (2.5 ml) Black pepper
2 Tablespoons (30 ml) Butter, melted
1 Lemon or ruby red grapefruit
Boning Cornish Hens
Ask your butcher to bone the Cornish hens
for you. If you feel up to the challenge,
follow these easy steps on how to
remove the breast bone and rib cage
of the Cornish hen. The results are very
rewarding.
1. On a clean cutting board, hold the
Cornish hen up by the tail. Using a
sharp kitchen knife or kitchen shears,
cut through the bones, all they way to
the neck. Split the hen open. Cut off
the back bone. Run the boning knife
between the rib cage and flesh to free
the rib cage.
2. Next, remove the wish bone around
the neck either by using your fingers,
or scrape the bone with the knife. The
bones in the thighs will remain intact.
Discard or save the bones for another
use. Repeat with the other hen.
Roasting Cornish Hens
1. Rub melted butter all over the hen.
Lightly grease the drip tray and insert
the roasting pan to catch the drippings.
Season the hens with salt and pepper.
Place skin side up.
2. Set the wire rack in the bottom height
position. Turn the function dial until the
indicator on the LCD screen points to the
ROAST function.
3. Set the temperature to 375˚F (192˚C) with
convection turned on. Set the timer for
30 minutes. Press the START/CANCEL
button to activate.
4. Roast the chicken for 30 minutes or until
a meat thermometer inserted into the
thickest part of the thigh (not near the
bone) registers 170˚F (76˚C).
5. For a crispier skin, brush 2 tablespoons
of melted butter on the skin and broil
at 400˚F (205˚C) for 1-2 minutes, taking
care not to burn the skin.
Serve with wedges of lemon, ruby red
grapefruit and pan drippings.
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