12.26.2010

Chicken Tabaka and Country Hash

A few friends made this little number recently and I decided to join the ranks with the pair of Cornish hens purchased during snow-madness. (I am never leaving my house again before the "storm").

My preparation a little different...

1 Cornish hen, sliced at breastbone and flattened
3 cloves of garlic
2 tablespoons + 1/2 cup of white vinegar
1/2 cup water
salt
pepper, lots of pepper
1 foil covered very heavy brick or dutch oven

Dry the hen and sprinkle with salt and pepper. Rub in crushed garlic on both sides.

In a stainless or cast iron pan, heat some olive oil. I say some because it all depends on the size of your pan, you want to be generous, but you won't want to deep fry either. I used about 4 tbsp in a 12" pan. Place the hen skin side down into the heated oil, CAREFULLY. Sprinkle the inside (not the oil) of the hen with 2 tbsp of vinegar. Place the heat-proof heavy object of choice on top to flatten down as much as possible. Fry on medium heat for 5-7 minutes, flip with tongs. Again, carefully. Place the heavy object back on the hen, and fry for about 15 minutes. Slowly pour in the remaining vinegar and water into the oil/pan. Fry for another 10 - 15 minutes.

In the meantime make the dressing, as follows:

3 sprigs of dill, chopped
2 cloves of garlic, finely minced
1 tbsp water
1 tbsp white vinegar
salt

Serve the hen with dressing spread atop the crispy skin.

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