French Fridays with Dorie brought us a new ingredient this week: Cornish game hens. A lovely entrée for a dinner party, these were spatchcocked (back bone removed, then breastbone crushed to flatten the hens for even cooking), black olive tapenade rubbed under the skin and then drizzled with olive oil and a squeeze of lemon. Taking only a half hour to roast, an elegant dinner is ready in less than an hour.
I found the meat a less than tender, Nick asked “where IS the meat???” and hubby wasn’t fond of the “olive stuff.” I was delighted to learn that spatchcocking isn’t difficult with a good pair of kitchen shears, but I doubt I’d repeat this particular recipe for game hens.
The recipe can be viewed here. You can see what other Doristas thought of this recipe here.