Cornish Hen "Under a Brick" Style

This Valentine's Day I'm making these succulent, crispy skinned Cornish hens prepared "under a brick" style.  This dish is not only impressive, it's budget friendly.

​If you're looking for a foolproof way to achieve crispy, golden skin and juicy, flavorful meat, the under-a-brick cooking method is a game changer. This technique, traditionally used for chicken, works beautifully for Cornish hens, giving them an irresistible crunch while keeping the inside incredibly moist.

YOU CAN TELL HERE THAT THESE LEGS ARE SO TENDER, THEY'RE FALLING RIGHT OFF THE BIRD.

​What in the heck in a Cornish Hen? - A Cornish hen, also known as a Cornish game hen, is a small breed of chicken that is typically harvested young, and is a hybrid breed developed from the Cornish and White Plymouth Rock chickens. Weighing around 1 to 2 pounds, it is much smaller than a standard chicken, making it a perfect single-serving entrée or perfect for a meal for 2.

Why Cook a Cornish Hen?
​Cornish hens are prized for their tender, juicy meat and delicate flavor, which make them a gourmet alternative to regular chicken. They are often roasted whole and served individually, creating an elegant presentation for special occasions, romantic dinners, or holiday meals.

Why Cook Under a Brick?
The weight of the brick (or heavy skillet in this case) presses the hen evenly against the cooking surface, ensuring uniform heat distribution. This helps render fat efficiently, resulting in that coveted crispy skin. Plus, it speeds up cooking time—perfect for a quick yet elegant meal.

Tips for SuccessDry the skin well before seasoning to maximize crispiness.

• Use heavy-duty foil if using bricks to keep things clean and avoid unwanted flavors.
• Try different seasonings – swap out herbs and spices for variations like Cajun, Italian, or Middle Eastern flavors.

This method turns Cornish hens into an easy gourmet dish, perfect for a special dinner without the hassle. Try it out and enjoy the crispy, succulent results!

You'll Need:

Good knives

Cutting Board

Iron Skillet

Cornish Hen "Under a Brick" for 2

• 1 Cornish hen, spatchcocked (backbone removed and flattened) (see video on the how to)
• 1 tablespoon  olive oil
• 1/2 tablespoon fresh rosemary, chopped
• 1/2 tablespoon fresh thyme, chopped
• 1/4 teaspoon ground sage or 2 fresh sage leaves, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon fresh cracked black pepper
• 1 lemon, zested and retaining the remainder to squeeze over the roasted hen
• 2 heavy bricks wrapped in foil (or 2 cast-iron skillets)

Preheat oven to 400 degrees and place the skillets in the oven (or the bricks) to preheat.

1. Prepare the Hen – Pat the Cornish hen dry with paper towels. This step is essential for crispy skin. In a small bowl, mix the herbs, salt, pepper and lemon zest.  Rub this mixture all over the hens then drizzle with olive oil
2. Sear the hen – Place the hen skin-side down in one of the preheated skillets.. Immediately press it down with foil and top with the other heavy skillet. Cook for about 8–10 minutes, until the skin is deep golden brown.
3. Flip and Finish Cooking – Remove from oven.  Remove top skillet.  Flip the hen over, and roast for another 10–15 minutes or until the internal temperature reaches 165°F.
4. Rest and Serve – Let the hens rest for 5 minutes before slicing. Drizzle a bit of the fresh lemon  juice over right before serving for some brightness,