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Volume 70

Dinner This Week: Roasted Game Hens

By Keith Dresser Published

This week’s menus include Roasted Cornish Game Hens, Crispy Pan-Fried Pork Chops, and Tortilla Soup for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Roasted Game Hens and Brussels Sprout Salad

To achieve crisp skin on our Oregano-Anise Roasted Cornish Game Hens, we rub the birds with baking powder and salt, air-dry them, and poke holes in the skin to allow fat to drain away. We then roast them on a hot baking sheet to jump-start the cooking before broiling them for great browning. Our Brussels Sprout Salad with Warm Mustard Vinaigrette uses a warm dressing to gently tenderize the shredded sprouts while allowing them to retain their fresh, mustardy taste. Quick-pickled shallots add pops of flavor and pistachios contribute crunch.


Printable Shopping Lists: Roasted Game Hens and Brussels Sprout Salad

Equipment Review Rimmed Baking Sheets

A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if yours is flimsy or you use it only for baking, you’re not getting your money’s worth.

Dinner 2: Crispy Pan-Fried Pork Chops and Roasted Green Beans

Using boneless center-cut loin chops keeps our Crispy Pan-Fried Pork Chops recipe fast and easy. We lightly score the chops and then dredge them in cornstarch to create an ultra-crisp sheath that stays strongly adhered to the chops. Crushed cornflakes add a crisp, craggy exterior, and mustard and minced garlic perk up the coating. Our Roasted Green Beans with Sun-Dried Tomatoes, Goat Cheese, and Olives use a high oven temperature to create tender, deeply caramelized beans. Tangy goat cheese, briny olives, and bright sun-dried tomatoes complement the full-flavored beans. 

Printable Shopping Lists: Crispy Pan-Fried Pork Chops and Roasted Green Beans

Equipment Review Muffin Tins

Are gold-colored pans the new gold standard?

Dinner 3: Tortilla Soup and Corn Muffins

To achieve maximum flavor in our Tortilla Soup, we make a puree of chipotle chiles, tomatoes, onions, garlic, jalapeños, and epazote, and then fry the puree in oil over high heat. We then add chicken broth, which we strain after poaching chicken in it and infusing it with onions, garlic, cilantro, and oregano. For a Savory Corn Muffin with great cornmeal flavor, we use a ratio of 2 parts cornmeal to 1 part flour and ditch the copious amount of sugar found in most recipes. To keep the muffins from becoming dry, we precook a portion of the cornmeal with milk to make a polenta-like porridge. This hydrates and gels the starch in the cornmeal and traps free water to produce a supermoist muffin.

Printable Shopping Lists: Tortilla Soup and Corn Muffins


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.