STORY
A few weeks ago, I came across a Thomas Keller recipe that was so simple I couldn’t believe that it could possibly be delicious. Man oh man, was I wrong! Three simple ingredients, chicken, salt and a sprinkling of pepper yields the best, and I mean the best chicken. Because this recipe is so simple, it’s perfect for the single cook – just swap out a cornish hen for a whole chicken, and you’re in business.
NOTE: Follow this recipe as it is written. Do not make substitutions (aka cut salt, or add extra spices). Thomas Keller is a genius. Respect his genius, and follow the recipe! Also, for the best results, try to use a free-range, organic hen.
RECIPE
- Prep Time: 2 minutes
- Cook Time: ~45 minutes – 1 hr (depending on the size of the bird)
- Standing Time: 15 minutes
TOOLS
- paper towels
- kitchen twine
- roasting pan
- oven (preheated to 450°F/230°C
- cutting board
INGREDIENTS
1 Cornish hen (~1 1/2 lbs)
1/2 tbsp of salt
a sprinkling of fresh ground black pepper
METHOD
- Preheat oven to 450°F/230°C.
- Remove all moisture from the Cornish hen (the skin should be dry to the touch).
- Using kitchen twine, truss the hen.
- Sprinkle 1/2 tbsp of salt over the hen coating the hen evenly.
- Sprinkle with black pepper and place on a roasting pan.
- Place hen in the oven and cook at 450°F/230°C for ~45 minutes (for a 1 1/5 lb hen.
- Once hen’s skin is crispy, and the juices run clear, remove hen from the oven.
- Let it stand for 15 minutes on a cutting board and then carve it and devour it.
Photo Credit: Lance Madson
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