Teriyaki Cornish Hen

Deboned cornish hen fried in ghee until crispy and topped with an umami packed teriyaki sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Debone the cornish hen (refer to video).

Step 2

Season the meat side of the cornish hen with salt, 5-spice, and pepper. Season the skin side with salt only.

Step 3

Place the seasoned hen on a parchment lined tray and refrigerate uncovered overnight.

Step 4

In a pot over medium heat, sweat minced garlic and sliced ginger until lightly charred.

Step 5

Deglaze with sake and mirin. Reduce by half.

Step 6

Add the soy sauce, chicken stock, and sugar. Bring mixture to a boil.

Step 7

Add the corn starch slurry and allow sauce to thicken.

Step 8

Once the sauce is thickened to desired consistency, remove from heat. Sauce can be stored in the fridge for up to 1 week.

Step 9

Add shallots in a pot of cold oil and heat over medium.

Step 10

Fry until shallots turn golden and fragrant, pulling them out of the oil just before they turn golden brown.

Step 11

Drain the fried shallots on a paper-towel lined tray and season with salt.

Step 12

Preheat oven to 350 F.

Step 13

Add ghee to a cast iron skillet over medium-high heat. Sear the cornish hen, skin-side down until skin is crispy and rendered (~3-5 min). Flip and lightly sear meat side (~30s).

Step 14

Flip the hen back to skin side and place entire pan in the oven and cook until the hen reaches internal temp of 150 F at the breast.

Step 15

Remove the hen from the pan and rest skin-side up for at least 5 min.

Step 16

Slice and serve with teriyaki sauce, crispy shallots, parlsey (optional), and pickled daikon (optional).