CHEF COREY SIBLEY / C&K CATERING
INGREDIENTS:
2 Cornish
hens (1-2 lbs each)
Vegetable or
peanut oil (enough to fill half of stockpot)
3 T
seasoning salt
INSTRUCTIONS:
- You can use up to a tall narrow 10qt
pot or more, just as long as the oil completely covers the hens. Don't fill your stockpot more than half full
with oil, to allow for the boiling up when the hens are added. Be sure the hens are at room temperature so
the fat temperature doesn't drop drastically from the shock of an ice-cold
bird.
- Rinse the hens and pat completely
dry, inside and out, with paper towels. Season with seasoning salt all over,
including inside cavity of bird. Let
stand at room temperature for 1 hour.
DO NOT LEAVE THEM SITTING FOR MORE THAN 1 HOUR.
- Heat oil to 375 degrees.
- When the oil reaches 375 degrees hold
the hen by the legs and slowly lower it into the hot oil. This should be done slowly and completely
submerge the hen in the oil. Do the
second the same way.
- Move the hens around making sure all
sides are cooking evenly. Cook hens
completely in 25 minutes or less. They should be a light golden brown.
- Drain and cut in half and enjoy!
FRIED GREEN
BEAN ALMONDINE
INGREDIENTS:
2 T extra
virgin olive oil
2 c
diagonally sliced fresh green beans
1 t
seasoning salt
1/3 c
shallots
1/4 c
slivered almonds
INSTRUCTIONS:
- Heat the olive oil, shallots and
seasoning in a skillet over medium-high heat. Add the green beans. Cook and stir for about 10 minutes, or until
beans are tender, but still a little crunchy.
- Add almonds. Serve hot.
*NOTE: You
can drizzle a bit of teriyaki sauce over them! Yum
