Hen Recipe

Prepare marinade

In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, 1 tbs orange juice, 1 tsp minced garlic, 1 tsp honey, 1 tsp soy sauce, 1/2 tsp smoked paprika, 1/4 tsp cumin, 3/4 tsp kosher salt, and 1/2 tsp black pepper. Whisk until emulsified.

Marinate hen

If using a whole Cornish hen, halve it down the backbone (spatchcock style) or leave as half a hen as served. Place 1/2 hen in a shallow dish or zip-top bag and pour marinade over it, ensuring inside cavity and skin are coated. Marinate in refrigerator for 2–4 hours, or up to overnight for stronger flavor.

Bring to room temperature

Remove the hen from the refrigerator 30 minutes before cooking so it comes closer to room temperature for even cooking.

Crispy-bake

Preheat oven to 425°F (220°C). Place the hen skin-side up on a wire rack set over a rimmed baking sheet (this promotes airflow and crisping). Brush the skin lightly with 1 tsp olive oil. Roast for 25–35 minutes, until the skin is deep golden and an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). If the skin browns too quickly, tent loosely with foil for the final 5–10 minutes. Let rest 8 minutes before carving.

Parboil

Place the 1" cubed potatoes in a saucepan and cover with cold water; add 1 tsp white vinegar and a generous pinch of salt. Bring to a gentle boil and cook for 8–10 minutes until just tender at the edges but not falling apart. Drain thoroughly in a colander and let steam-dry for 5 minutes.

Rough up edges

Return drained potatoes to the pot off the heat and give the pot a few firm shakes or toss gently with a spatula to rough up the edges; this produces extra crust when fried.

First fry (or roast)

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (or preheat oven to 425°F / 220°C and roast briefly). Fry potatoes for 3–4 minutes without crowding until pale golden and blistered; work in batches. Transfer to a tray lined with paper towels and cool. Alternatively, roast 15 minutes until pale golden.

Chill

Spread the fried/par-roasted potatoes on a tray and refrigerate for at least 20–30 minutes (or up to several hours). Cooling helps them to crisp on the second fry.

Second fry (crispen)

Reheat oil to 350°F (175°C). Fry potatoes for 3–4 minutes until golden and cooked through. Remove and drain briefly.

Third fry (finish)

Raise oil temperature to 375–400°F (190–205°C) and fry 1–2 minutes until deep golden and very crisp. Drain on paper towels, toss with 1 tbs butter, 1/2 tsp salt, and 1/4 tsp black pepper. Keep warm in a low oven while finishing the hen.

Rehydrate chilies

Place the dried chilies in a small bowl and cover with very hot water. Let soak 15–20 minutes until softened. Drain and discard soaking liquid.

Sauté aromatics

Heat 1 tsp olive oil in a small skillet over medium heat. Add 2 garlic cloves and the fresh red chile and sauté 1–2 minutes until fragrant and lightly softened, taking care not to burn the garlic.

Blend sauce

In a blender combine the rehydrated dried chilies, sautéed garlic and fresh chile, 2 tbs apple cider vinegar, 1/4 cup water, 1 tsp tomato paste, 1 tsp honey, and 1/2 tsp salt. Blend until very smooth, adding a little more water if needed to reach a pourable consistency.

Finish

Taste and adjust seasoning — add a pinch more salt or a touch more vinegar or honey as needed. If you prefer a smoother, brighter sauce, pass through a fine sieve. Keep warm or store refrigerated; sauce will keep up to 1 week.

Dress salad

In a small bowl whisk 1 tsp extra-virgin olive oil, 1/2 tsp fresh lemon juice, 1/4 tsp honey, 1/8 tsp salt and 1/8 tsp black pepper. Toss 1 cup microgreens, 1/2 cup halved cherry tomatoes and 1/4 cup thin cucumber slices with the dressing just before plating.

Carve and assemble

Carve the rested hen into two portions (leg/thigh and breast). On each plate arrange a portion of the micro salad, a generous scoop of triple-cooked potatoes, and the carved hen pieces skin-side up to showcase the crisp skin.

Sauce & garnish

Drizzle house-made hot sauce on the plate (or serve on the side). Finish with a squeeze of fresh lemon, a sprinkle of chopped parsley, and a few extra microgreens. Serve immediately while the hen and potatoes are hot and crispy.