One of my most memorable meals was in Montreal when I was served a pan-seared and roasted game hen with a simple pan sauce of wine, garlic, and herbs. I had never tasted chicken like that and knew it had to become part of my kitchen repertoire. In truth, a Cornish Game Hen is nothing more than a variety of young chicken that is processed at about 5-6 weeks when it weighs between 1 ½ and 2 pounds. The French call such a bird “poussin”. The comparison between veal and beef, lamb and mutton, game hen, and chicken follows: the younger version of each is more tender with a more delicate flavor. This simple recipe for grilled game hen uses the classic Mediterranean flavors of olive oil, lemon, garlic, and rosemary processed into a flavorful paste that is spread over each bird. To complete the Mediterranean cooking experience, I served the hens accompanied with saffron fragrant yellow rice and a simple tomato avocado salad. A bottle of white Burgundy completed the experience. I could almost smell the Mediterranean, I was back.

Two game hens serves 4
Prepare the Game Hens:
Spatchcock the hens by cutting along both sides of the backbone with a pair of kitchen scissors or a sharp knife. Lay the bird spread open, bone-side down, and press down firmly to completely flatten the hen. This technique allows you to cook a whole bird in less time and yields more crispy skin. (See *Note below)

Marinate the Game Hens:
For the marinade paste:

• ¼ cup olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon each of chopped fresh rosemary, parsley, and garlic

• 2 teaspoon kosher salt

• 1 teaspoon black pepper

Process ingredients to smooth paste and spread over the bird. Marinate for a couple of hours in the fridge or better yet overnight.

Grill the Hens:

1. Preheat your grill to about 450 degrees.

2. Lightly oil the grill grates and grill the hens over indirect heat breast side down for about 10 minutes, or until lightly charred. Turn the hens over and grill for about 15 minutes longer, or until an instant-read thermometer inserted in the thickest part of a thigh registers 160°. If necessary, you can finish browning and crisping the skin over direct heat for a minute or two.

3. Transfer the hens to a cutting board and let rest for 10 minutes, then cut them in half so each person is served half a hen.

Wine pairing: serve with a white Burgundy or white Cotes du Rhone, Chardonnay, Viognier, or softer not too minerally Sauvignon Blanc.

*Note: Cornish Game Hens can be had from your local butcher, or found frozen at your super-market. If you can’t find game hens the marinade works equally well on chicken.