What’s in a name? What about a blog called Culinary Distractions? Well, as the blog’s primary writer and producer of content, I am fascinated by just about anything edible and nothing makes me happier than playing with food.
What could be better than gathering up the earth’s magnificent bounty and transforming it into a creation worthy of sharing with others? That can be a lofty statement, especially when food doesn’t turn out as planned. To paraphrase Julia, ‘There are no mistakes. When you are alone in the kitchen no one knows what you intend—but you’.
That was my attitude the first time I attempted to spatchcock a chicken. I’ve long been intrigued by the idea of a flattened chicken, even the name makes it sound like vicarious fun. Besides, no round surfaces means it will cook easier and faster—especially on the grill.
On the weekend of the planned spatchcocking event, the weather did not cooperate. Forecasted rain shifted the cooking indoors and I would use a small oven suitable for a bird no larger than three pounds. For two days I searched, only to be told that today’s chickens run four pounds or larger. When did that happen? In the end, I opted for a fat frozen Cornish game hen, which was exactly what I needed.
The plump little game hen was the perfect prop for testing my spatchcocking skills. First, I readied a lemony marinade and set it aside. With a good sharp chef’s knife in hand and the game hen presented breast side down on a cutting board, I quickly cut along one side of the backbone where the ribs are attached, and detached it. With the cavity opened up, I cut along the backbone’s second edge and removed it.
For the final spatchcock maneuver, to fully flatten it, I flipped the bird breast side up and pressed down on the curved breast plate with palms, then twisted the wings inward to align them down each side. The hen’s soft bones made it effortless—far easier than butchering a whole chicken. My apologies for not having step-by-step photos, but my hands were full!
The flattened hen marinated overnight in the refrigerator. The next day I brought it to room temperature and spread it onto a pizza pan, a perfect fit for the oven and the bird. As it roasted, I basted and turned it a couple of times until golden brown. Rather than the usual one hour or longer, it took about 45 minutes.
Turns out it was a success: succulent, flavorful, absolutely delicious, and couldn’t have been easier!
Spatchcock Lemon-Rosemary Game Hen
- 1 Cornish game hen, rinse, trim, and pat dry
- 2 Tbsp fresh lemon juice (1/2 lemon)
- 1 clove garlic, crush
- 1 tsp fresh rosemary or 1/2 tsp dried, light chop
- 1/4 tsp red pepper flakes
- 1/2 tsp salt
- 2 Tbsp olive oil
For marinade, place the lemon juice through salt in a small bowl and combine. Whisk in the olive oil and set aside.
To spatchcock: place the game hen breast side down on a cutting board. With a large sharp knife or shears carefully cut along the length of the backbone where the ribs are attached, and detach on one side. Cut along the second edge of the backbone and remove it. Turn the hen breast side up and flatten by pressing down on the curved breast plate with palms. Twist the wings inward to align down each side.
Place the flattened game hen in a zip lock bag. Pour half the marinade evenly over its interior and then pour the remainder over the skin side. Shift the marinade about to completely cover all surfaces and close the bag. Store in refrigerator for 2 hours or overnight. Turn over twice.
Let the game hen sit at room temperature for 20 minutes before cooking. Preheat oven to 425°F. Line a suitable baking sheet with non-stick foil and lay the flat bird breast side up with wings down each side. Roast the hen, turning and basting twice with pan juices until golden brown, 35 to 45 minutes (internal temperature 160°F). Serves 2