RECIPE: Grilled Cornish Game Hen with Winter Vegetable Slaw

RECIPE: Grilled Cornish Game Hen with Winter Vegetable Slaw

Ain't no hen like a Cornish game hen ('cause a Cornish game hen DON'T STOP).

December 16, 2016

Content sponsored by our brand partners at Pure Leaf

Oh, you thought we were going to let you watch Chef Miles Landrem effortlessly throw together that classy meal and then forget to tell you how to do it? Come on, now. It's the holidays. We would never. 


The bird:


1 Cornish game hen
½ c spice rub
Olive oil

Spice rub:


2 parts salt
1 part sugar
1 part adobo seasoning
1c olive oil

Winter Slaw: 


¼ red cabbage
¼ green cabbage
2 shallots
1 bulb fennel
2 small carrots
2 yellow beets, peeled
1 turnip, peeled
3 radishes
Zest of 1 lime
Zest of 1/2 orange
Zest of 1 lemon
¼ bunch parsley 
¼ bunch cilantro 
2 sprigs mint 
Fennel fronds from bulb 

Vinaigrette:


4T labneh
2 T rice wine vinegar
4 T olive oil
1 T coarse grain mustard
Juice of 1 lime
Juice of 1/2 orange 
Juice of 1 lemon


Preheat your oven to 400°. To grill your hen, cut out the backbone with a knife or kitchen shears, then lay it flat. Pull out the cartilage and pat the bird dry with a paper towel, then drizzle with the olive oil and season well with the adobo spice rub.

Lay the bird skin side down into a hot grill pan over medium-high heat. Let the bird sear for about 3-5 minutes, then flip. Place the pan into your 400° oven for about 10 minutes or until the leg meat registers 145-150° (the juices should run clear). Let the bird rest.

While the bird rests, using a food processor with a slicing attachment, shred the green cabbage, red cabbage, shallots, and fennel. Add the sliced vegetables to a large bowl, and replace the slicing attachment with the grating attachment. Grate the carrots, beets, turnips and radishes, and add them to the bowl with the shredded vegetables. Rough chop the mint, cilantro, parsley, fennel fronds, and add to the bowl of vegetables, along with the citrus zest.

In a medium bowl, mix the vinaigrette: whisk the labneh, rice vinegar, creole mustard, citrus juice, salt, and pepper until smooth, then drizzle in the olive oil. Add the vinaigrette to the slaw, mix well, and season with salt and pepper.

Halve or quarter the bird, and serve over the slaw. Drizzle with a touch of extra virgin olive oil and a squeeze of lime. Serve with Pure Leaf Raspberry Flavor Iced Tea!





Recipe courtesy of Miles Landrem

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