Spatchcocked Cornish Hen with Baby Leaf Salad and Sourdough Croutons

Level: Intermediate
Yield: 2 servings
Total Time: 1 hr 45 min
Prep Time: 35 min
Inactive Time: 20 min
Cook Time: 50 min

Ingredients

1 to 2 thick slices sourdough bread
1 Cornish hen
2 tablespoons regular olive oil
1/2 teaspoon paprika
3 to 4 sprigs fresh thyme, plus more for garnish
4 garlic cloves, unpeeled
1 tablespoon golden raisins
2 tablespoons dry white vermouth or white wine
1 tablespoon pine nuts
6 ounces (about 6 cups) watercress, spinach, and arugula salad or other peppery leaves
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1 tablespoon muscatel vinegar
3 tablespoons cold-pressed canola oil or good extra-virgin olive oil

Instructions

Preheat your oven to 400F and position bread slices on a wire rack to air-dry slightly.
Butterfly the Cornish hen using sturdy kitchen scissors or poultry shears by cutting along both sides of the backbone and removing it completely. Flatten the bird by pressing down firmly on the breastbone, then divide into two equal portions. Transfer to a small roasting pan, reserving the backbone for added flavor in your sauce.
Coat the hen with 1 tablespoon olive oil, dust with paprika and fresh thyme sprigs, and scatter the unpeeled garlic cloves around it. Roast for 30 to 40 minutes until the hen achieves a golden-brown exterior and is fully cooked through.
In a small saucepan, combine the golden raisins with vermouth or white wine. Warm over gentle heat until simmering, then remove from heat and let rest for approximately 10 minutes while the hen finishes roasting.
Toast the pine nuts in a heated, ungreased skillet over low heat until golden, then transfer to a small dish. Remove the crusts from the bread and cut into bite-sized crouton pieces. Pour the remaining tablespoon of olive oil into the skillet and saut the croutons until golden and crispy.
When the hen reaches doneness, remove from the oven and rest for 5 to 10 minutes. Discard the backbone and thyme sprigs. Arrange salad leaves on serving plates. In a mixing bowl, whisk together the Dijon mustard, salt, vinegar, and cold-pressed canola or extra-virgin olive oil. Transfer the hen and garlic cloves to a cutting board, incorporate the pan drippings into your dressing, and mix thoroughly. Add a splash of hot water and scrape the pan to extract all pan flavors, then fold in the wine-soaked golden raisins.
Place each portion of Cornish hen on a bed of salad and position 2 garlic cloves alongside. Give the dressing a final whisk and distribute over the hen and greens. Finish with a sprinkle of toasted pine nuts, croutons, and fresh thyme sprigs.

Make Ahead Note

The Cornish hen can be butterflied up to 1 day in advance. Position in the roasting pan and cover securely with plastic wrap before refrigerating until ready to use.