Upright & Outtasite Cornish Game Hen

'juiced' and ready to cook

Crispy on the Outside & Juicy on the Inside

Beer Can Chicken has been around for a while and is still very popular – the reason being it’s a fantastic way to prepare the humble bird or it’s relation the cornish game hen.  We use game hens when we cook for two.  The method is the same with only a few tweaks.  The most obvious one being the size of the can that the bird ‘sits’ on.  A normal beer or soda can is perfect for most chickens, but we found a smaller can such as an energy drink or cold coffee drink can works well with the smaller game hens.

serves 2

1 cornish game hen, cleaned inside and out

1 can sized to fit the bottom hole of the bird

2 tablespoons light olive oil

1 tablespoon herbs de provence

2 teaspoons coarse salt

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon black pepper

Preheat oven to 350° or prepare grill with lid to 350°.  If using an oven, move the rack low enough to accommodate the upright (and Outtasite) bird on the can.  Drain the liquid from the can and rinse.  Fill the can only halfway with water, beer, or soda.  The flavor of the liquid is pretty much indiscernible after cooking.  Place the can on a small sheet pan. Dry the hen inside and out with paper towels and tuck the wingtips behind the back.  Rub oil on the outside and season with herbs and spices.  Carefully mount the bird on top of the half filled can.  For the oven, keep the bird on the sheet pan to cook.  For the grill, place the hen with the can directly on the BBQ grill and cover with a lid.

Roast or grill for approximately 45 minutes or until the internal temperature reaches 165°.

Roasted ‘Flatty’ Chicken with Compound Butter

Making a ‘flatty’ chicken is quick and simple allowing for more even cooking.  Using compound butter under the skin gives extra flavor and moisture.

FOR THE CHICKEN:

1  4 pound whole chicken

2 teaspoons coarse salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

FOR THE COMPOUND BUTTER:

4 tablespoons unsalted butter, room temperture

1/2 teaspoon herbs de provence

1/4 teaspoon coarse salt

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1. FOR THE CHICKEN: Preheat oven to 350°. Remove any loose bits in the chicken cavity and either reserve for another use or discard.  Rinse and pat dry inside and out.  Flatty the chicken (slideshow of this below) rub both sides with olive oil and season with salt and pepper. Place chicken on rack inside a large roasting pan, tucking the wings behind the breasts.  

2.  FOR THE COMPOUND BUTTER: Using room temperature butter, add herbs de provence, salt, smoked paprika and garlic powder until well blended.  Stuff the butter under the skin of the chicken (images shown below).  Roast the chicken until internal temperature reaches 165°.   Once the internal temperature is met, turn the broiler on to 500° to crisp the chicken skin to medium brown (optional). Let cool slightly and quarter.  Serve on warm plates.

How To Flatty a Chicken & Add Compound Butter:

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