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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CORNISH GAME HEN IN A BAKED SALT CRUST

From: Jim Baran, Pittsburgh
Primary category: Entrees

Ingredients

1 12-oz. Cornish game hen, or small whole chicken
3 1/2 c flour
2 c coarse sea salt
1 1/2 c ice water
Salt and pepper to taste
1 Sprig fresh rosemary
1 Bay leaf
1 Clove garlic

Procedure

Add flour and salt to a food processor or large bowl. Add ice water 1/2 cup at a time and process or knead until you have a workable dough. Place dough on a lightly floured surface. Using a rolling pin, spread into a circle large enough to enclose the hen.

Season hen with salt and pepper. Place rosemary, bay leaf and garlic in the cavity. Truss the hen and wrap in dough, sealing edges tiight.

Place the hen breast side up on a baking sheet. Bake 1 1/2 hours at 450°. To serve, break the crust with a strong knife or mallet and discard. Carve the hen and serve.

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Cornish Game Hen in a Baked Salt Crust - NOTES

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Cornish Game Hen in a Baked Salt Crust - REVIEWS

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