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Game Hens "Pressed" Method?

post #1 of 12
Thread Starter 
You think I can achieve a crispy brown skin on a game hen if I did it using the pressed method? Not pressed as in pressed duck, but like a heavy pan over the top in a hot oven?
post #2 of 12
You mean like "chicken under a brick," aka "Tuscan chicken?" Sure, why not?

Hint. Pur some weight, like a brick from Tuscany, on the top pan.

BDL
post #3 of 12
I've finished them off in a Panini press which gave fantastic presentation and very crisp skin so I see no reason why your method wouldn't work well?
post #4 of 12
Yup. I presume you're butterflying the bird first, right?

Another way, if you have time, is to salt the outside and let it dry in the fridge for a day or so (on a rack over a plate, uncovered, in the coldest part of the fridge). Then when you roast it (if you choose to roast) at fairly high heat, you'll get lovely crisp skin. This is how the great roast chicken is done at Zuni in San Francisco (the instructions are in Judy Rodgers's Zuni Café Cookbook. The recipe is also posted here on the MSNBC site).
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #5 of 12
Very good idea.
CHEFED
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CHEFED
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post #6 of 12
Just last week Alton Brown presented a recipe for a spatchcocked game hen cooked in a pannini press with a 10-pound weight on top (the press, not the hen)

Gonna try it soon.

Mike
travelling gourmand
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travelling gourmand
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post #7 of 12
Well, I can report that my chicken came out of the oven with totally crackling skin. :thumb: Four-pound bird, flavored butter under the skin, about 24 hours drying in the fridge. Put it in a roasting pan on a flat rack. Thirty minutes at 450 degrees F, then turned down to 350F for another hour. Even resting for 10 to 15 minutes before I cut it up, the skin stayed crisp. Poured the fat out of the roasting pan, added chix broth to the fond, scraped up everything and had a lovely jus.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #8 of 12
One of the few TV "Chefs" I like. The Food Network has just been made available to us here in the UK so i'm looking forward to seeing some of his shows!
post #9 of 12
Are you sure it was chicken broth and not stock? :p


sounds wonderful wish other people in my family enjoyed game hens like me.
"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #10 of 12
"The Food Network has just been made available to us here in the UK so i'm looking forward to seeing some of his shows!
"


If you like to watch cooking contests, you're in luck.

If you're looking for instructions, techniques, and reasons... not so much anymore. :mad:

Mike :cry:
travelling gourmand
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travelling gourmand
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post #11 of 12
Yup, definitely broth: that's what it says on the Tetrapak. :lol: I've got so many vegetable stocks in my freezer right now, and lots of bones waiting to be boiled, but no chicken stock, so I had to go buy some. :blush:

But seriously: why do they not like game hens? They're very mild in flavor, but they're still chicken-y. And I find them a good size, with one bird just right for two of us. Years ago in a Polish restaurant in Detroit, I ordered a whole one instead of a half -- thank goodness I lived close by and could bring home the leftovers. A whole game hen is too much for me -- although not for some people. And goodness knows, they're cheaper than a poussin.
"Notorious stickler" -- The New York Times, January 4, 2004
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"Notorious stickler" -- The New York Times, January 4, 2004
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post #12 of 12
I know what you mean about competitions! Ace Of Cakes is TV purgatory!:lol:
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