Spatchcock Cornish Hens!

Tonight’s dinner is some roasted spatchcock Cornish hens!

Here are the ingredients!

· 4 tablespoons of Paleo Powder All Purpose Seasoning (1 tablespoon for each chicken)

· 2 cups of white wine

· 4 Cornish hens

· 8 cloves of garlic (2 for each hen)- peeled and chopped finely

· ½ of a white onion- cut into thick rings

· 1 lemon- the zest and the juice

· 5 sprigs of fresh rosemary

· 4 tablespoons of salted butter (1 for each hen)

· 4 tablespoons of olive oil (1 for each hen)

Since these were frozen when I got them delivered last night, I set them in the fridge when they arrived. They were still a little frozen this morning, so I filled the kitchen sink with hot water, plugged it, and added in the hens, still in the wrapping. I let them sit in this hot water for about an hour to speed up the thawing process.

To start, I carefully cut off the wrapping on each of the hens, patted them dry with a paper towel, and laid them out on my large cutting board. I cut the backbones out of each one and flattened them out with my palm.

I zest-ed the whole lemon and split the zest between all of the hens, seasoning all sides. I sprinkled the Paleo seasoning on all sides as well. I drizzled the olive oil over the whole chicken and then placed 2 chopped cloves under each of the chicken skins. I put a tablespoon of butter under each of the skins and placed them all in a large glass casserole dish and sprinkled the onions around it. I poured the wine around the hens and added the sprigs of rosemary around the chicken as well.

I baked them at 450 degrees for 40 minutes, broiled them at 500 degrees for 1 minute, and then let them stand for 10 minutes to let the juices redistribute before serving. I did not make a side because I did want tons of leftovers.

I placed all the backbones in a Ziploc and froze them for a later date.