“You’re gonna WHAT??!”
I got more than a few shocked looks and snickers when I told family and friends I was going to spatchcock a game hen this weekend on the panini grill. There’s no escaping the chuckles – it’s a funny word. Go ahead…get it out of your system.
OK, ready?
I was first introduced to spatchcocking (a verb?) last summer in these posts on ruhlman.com. Basically, you flatten poultry by removing the backbone and breastbone so that it can be grilled quickly and evenly. And when I read that Alton Brown had performed this feat on a panini press I knew the spatchcock would most definitely have to make an appearance on Panini Happy before long.
Flattening the bird wasn’t too difficult – I think I did a decent job for my first time. The folks at Cookthink recently put together a really helpful step-by-step photo tutorial that made it rather easy. The tutorial is for a regular chicken but it’s the same steps for the game hens. Just littler.
I still can’t believe that in just 8 minutes I had a fully cooked, flavorful, juicy Cornish game hen complete with crispy skin. Incredible! Alton’s recipe calls to season it simply with salt and pepper but you could always dress it up with herbes de provence or other seasonings. I would probably avoid glazes or anything that might burn on direct contact with the grill grates.
Who’s ready to spatchcock?
Spatchcock Game Hen
By Alton Brown on FoodNetwork.com
Serves 2
INGREDIENTS:
1 Cornish game hen, approximately 1 1/4 to 1 3/4-pounds
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Non-stick cooking spray
DIRECTIONS:
Preheat a panini press on high.
[NOTE: For a really helpful step-by-step tutorial with photos on how to flatten the bird, check out this post on Cookthink.] Place the game hen breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. Once you remove the backbone you will be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone. Cut small slits in the skin of the bird behind the legs and tuck the drumsticks into them in order to hold them in place. Season on both sides with salt and pepper.
Spray the bottom of the panini press with the nonstick cooking spray. Place the bird, skin side up onto the press, spray the skin side with non-stick cooking spray and close the lid. Top the press with a 10-pound weight (I used my pasta maker!) and cook for 8 to 10 minutes or until the skin is golden brown.
Allow to rest 3 minutes before serving.
>Want more panini recipes? Check out the Recipe Index for a list of all recipes on Panini Happy.
Yup, it's a panini blog! Here, you'll find more than 80 of my original 
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I almost just bought a game hen at the farmers market today. I don’t have a panini press, but I may have to try this sometime on my friend’s press.
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Wait, what? Spatchcock? lol Wow, we learn something new everyday. This is totally panini-ish. It deserves two slices of sourdough to top it off!
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I love broiling chicken this way, but have not used a panini press for this before. Cool!
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hehe. I think I’ll spatchcock a game hen just so I can tell people I’m doing it.
Looks delicious!
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I never knew there was such a word for this process. I always thought it was deboning and butterflying. Spatchcock is such a fun word. Thanks for sharing.
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You have me thinking I need to buy a panini grill now
That looks great!
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Love It! I had asked my butcher to flatten my chicken once and he butchered the job- no pun intended. Like you, it is very easy to do yourself. Spatchcock. There I said it!
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That looks amazing! And you’re totally right–it IS fun to say, hehe.
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Spatchcock, Spatchcock, Spatchcock!
Okay, I’m done. LOL
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Only 8 minutes?! That’s great, and it looks fantastic.
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You are the master of cooking with that panini press, Woman. I love coming here just to see what you’ll do next!
I’ve loved the term spatchcock ever since I heard it for the first time…
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Spatchcock. SPATCHCOCK!
Yes, the 12 year old boy that lives in my head is having a good time.
This looks good! I will have to try it this weekend.
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Whenever I see spatchcocked hens, I think of Jamie Oliver (whom I learned this technique from—of all people). Way to go Kathy, doing spatchcocked hens on your panini press is brilliant!
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I also recently spatchcocked and we are equally mature people. lol, SPATCHCOCK!
The end result looks great and the press-marks give it a really nice finish
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I have been wanting to try cooking Cornish game hens. They look great!
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I have to confess I don’t own a panini press (yet) but it’s top on my list. (If I could just find a place to store it.) I absolutely love Alton Brown’s recipes. Have you ever tried his Who Loves Ya’ Baby Back Ribs? Oh, to die for. I make them many times a year and if my friends hear I’m making ribs, instant party.
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I am really excited about this website. I just barely bought a panini press and I’m in need of some fun originial recipes!
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Hee, hee…you said spatchcock…hee, hee. Sorry, I was channelling my inner 12 year old boy.
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Don’t all run out to buy a panini press. Have a George Forman grill??? Works great. Spatchcock – believe that might very well be a Brittish term for the game bird itself!?! I will be trying this very soon! Thanks.
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