- For this dish I made very few changes to a recipe by Emeril Lagasse that I found on the Cooking Channel web site.
- 2 large or 4 small Cornish game hens, together weighing approximately 1800 g (or 4 lb)
- 55 g (or 4 tablespoons) of unsalted butter
- 6 g (or 1 tablespoon) of fresh thyme leaves
- 3 Meyer lemons
- 25 ml (or 1½ tablespoons) of soy sauce
- stevia equivalent of 100 ml (or ⅓ cup) of honey
- freshly ground black pepper
- cooking grade olive oil
|Wash the hens and place them breast-down on a cutting board|
|Cut through the ribs on both sides of the backbone|
|Remove the backbone|
|Cut around the small carina, or breast bone|
|Lift the bone out and discard it|
|Turn the hens over and cut a slit in the loose skin on the inside of each thigh|
|Thread each drumstick end through the slit|
|Fold each wing tip back behind the rest of the wing and the shoulder|
- Place the spatchcocked hens back into the refrigerator to stay cool.
- Meanwhile, finely chop the thyme, and grate the zest of one lemon.
- Melt the butter over gentle heat, and add the thyme and lemon zest to it.
- Squeeze all three lemons and add the juice to the melted butter.
- Add the soy sauce and stevia to the butter mixture, and whisk just enough to make an emulsion.
- Pour enough of the butter mixture into a roasting pan to a depth of about 3 mm (or ⅛ inch). Set the remainder of the mixture aside.
- Set the oven to heat to 190°C (or 375°F).
- Take the hens out of the refrigerator and wipe them dry with paper towels.
- Season them with salt and pepper according to your taste.
- Coat the bottom of a large pan with a thin film of olive oil, and heat it over medium heat.
- Place each hen, skin side down, in the pan and sear it for 4 minutes; turn it over and sear the inside surface for 4 minutes also.
- When each hen is seared, place it, skin side up, in the roasting pan.
- When all the hens are assembled in the pan, drizzle the remaining butter mixture over them.
- Roast the chickens in the oven for 30 minutes or until the desired internal temperature is reached.
- Serve the roasting juices in a gravy boat or sauce bowl.