Salt Crusted Cornish Hen
Assorted fresh herbs (we used basil, rosemary and sage). Finely chop and you need ¼ cup
3 lb box of La Baleine Kosher Sea Salt
Freshly cracked pepper
Zest of 1 orange
Roughly chopped ¼ of a medium size onion
3 garlic cloves
½ inch ginger, sliced
2 tablespoons oil
Preheat the oven to 375 F
In a mixing bowl, add the sea salt along with freshly cracked black pepper, zest of an orange and chopped herbs. Mix it around.
Add water little by little to the sea salt and mix it around to form a wet sand like consistency.
Pat dry the Cornish hen and fill the cavity with 2 tablespoons of the salt mixture, onion, garlic, ginger and a few fresh herbs if you like.
Using a baking twine, tie the legs tightly and rub the oil on the chicken
Layer a little amount of the sea salt on a baking pan and place the Cornish hen on top. Then use the rest of the sea salt to cover the entire chicken. Press it gently if needed to form the crust.
Bake for an hour in the preheated oven.
Let it cool for 5 minutes and then open the salt crust by cracking it with the back of a knife.
You can score the chicken using a blow torch for color but it’s optional.
Enjoy the juicy chicken with you choice of sides.