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Salt Baked Cornish Hen with French String Beans

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Recipe By Chef Todd Gray

This meal is perfect for a family to share, or to have when company comes over. The different flavors are outstanding and they blend well together.


  • 1 each whole cornish hen
  • 2 pounds kosher salt
  • 1 tablespoon fennel seed
  • ½ tablespoon grated lemon zest
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh cracked pepper
  • 2 each egg whites

For the Beans

  • 2 cup french sting beans, cleaned and blanched
  • 1 tablespoon butter
  • 2 each shallots, sliced
  • ½ cup sliced almonds, toasted


    1. For the Hen: Preheat oven to 350° degrees. Place hen into a large baking dish. In a large mixing bowl, combine salt, fennel, lemon, rosemary & pepper and mix well; lightly whip egg whites and add to salt mixture. Pack salt “crust” over hen, being sure to completely cover; place into oven.
    2. For the Beans: Combine all ingredients into a 10″ sauté pan and cook over medium heat until beans are heated through.
    3. To Assemble: After approx 30 minutes or when juices run clear from the leg, remove hen from the oven, allow to rest for 10 minutes. Crack salt crust away from hen, brushing any remaining salt off of bird. Cut into leg and breast portions, place onto 2 warm plates with French Beans and serve immediately.
Photo by Flicker user jspatchwork / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

1 Response to Salt Baked Cornish Hen with French String Beans

Photo by Flicker user mollycakes / CC BY-NC 2.0

Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

December 2014
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