Mitzismezze · Recipes

Cornish Game Hens and Garlic

This recipe calls for the poussins to be butterflied and if you are somewhat of a novice like me to butchery then do a search on Youtube for a mini tutorial. It’s really simple but a good pair of kitchen scissors are very handy for such a job. This recipe has the wow factor and perfect from a dinner party to an evening supper outside in the sun. Serves 6.


2 cornish game hens

2 glaric cloves

1/2 tsp of salt

1/2 tsp. of cumin seeds

2 tbsps. of olive oil


Butterfly (spatchcock) the birds. Crush the garlic with the salt and cumin seeds in a mortar with a pestle, then mix with the olive oil. Put the birds in a dish, pour the marinade over them and use your hands to rub it into the birds. Cover the bowl and let marinade for at least 3 hrs, preferably overnight, in the fridge. Remove the poussins from the fridge and let stand at room temperature for 30 minutes before cooking. Use 2 skewers to secure the legs and skeep each bird flat. Push the skewers through the thigh and then diagionally through rhe breast and wing, Heat 2 frying pans over medium heat, add the birds skin side down and cook for 15 minutes. Turn and cook on the other sode for another 10 minutes. Remove the birds from the pans amd let rest for 10 minutes before serving.

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