Cornish Hens are better looking, faster to cook, and easier to handle than chickens. With a minimalist spice mix and a broiling technique that involves no turning, they’re perfect for a speedy menu. You can find Szechwan peppercorns (which are not really peppercorns) at many supermarkets and any Asian food market.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the oven to its maximum and put a roasting or broiling pan large enough to hold the birds in it. Adjust the broiler rack so that it is about 6 inches from the heating element.
Step 2
Toast the peppercorns in a dry pan over medium heat, shaking occasionally, until fragrant, about 5 minutes. Grind to a powder in a spice mill, coffee grinder, or mortar and pestle. Sprinkle about 1 teaspoon of the powder over the skin side of the hens; sprinkle with a bit of salt as well. Combine the remaining powder with an equal amount of salt and set aside.
Step 3
Turn off the oven and turn on the broiler; carefully remove the pan and put the hens in it, skin side up. Broil without turning, moving the pieces as necessary to brown evenly, for about 20 minutes, or until nicely browned and cooked through.
Step 4
Transfer the birds to a plate and drizzle with a little of their pan juices and the lime juice. Serve, passing the spicy salt at the table.
