SPICY LEMON GAME HEN WITH BITTER SALAD
Serves: 2 Chef Fred St-Aubin first made this dish for his girlfriend, Julie Assaly-Gauthier, while pulling together a last-minute dinner with what he had on hand: chicken, some spices given to him by a fellow cook, lemons and greens. The result is a simple dish that has become a favourite of the couple. For a heartier meal, he adds rosemary and garlic roasted fingerling potatoes alongside.
1/4 cup fine salt 4 cups cold water 1 large Rock Cornish game hen (about 650 grams to 900 grams), butterflied* 2 large lemons or 3 Meyer lemons 1 tbsp garam masala Freshly ground pepper 2 to 3 cloves garlic, skinned and chopped 2 tbsp vegetable or olive oil Fleur de sel
1. In a deep bowl, whisk together the salt and cold water. When the salt is diluted, immerse the chicken in the liquid. Refrigerate at least 5 hours or overnight.
2. Take the chicken out of the brine, and dry it inside and out with paper towel. Place the bird, skin side up, on a tray and push down to flatten as much as possible. Sprinkle over the garam marsala, turning it over to season both sides. Using a microplane grater, remove the zest from the lemon (or 2 Meyer lemons), then juice them. Rub the juice and zest all over the chicken, back and front, then rub over the chopped garlic. Let sit at room temperature, skin side down, 30 minutes to marinate.
3. Heat a large pan (large enough to hold the flattened chicken) over medium heat, and add the oil. When the pan is hot, place the chicken, skin side down, into the pan, and fry slowly (always over medium heat) for 20 to 25 minutes, depending on the size of the bird. Do not move the chicken (or the skin could tear) and do not increase the heat (or the spices will scorch). After 20 minutes, carefully flip over the chicken and fry it on the other side for about 5 to 10 minutes more, or until the juices run clear when the thickest part of the thigh is pierced (it should reach an internal temperature of 170C).
4. Let it rest about 10 minutes, tented lightly with foil, before carving. Transfer to a cutting board, cut in half, sprinkle with fleur de sel, and serve with the remaining lemon sliced into quarters, and a bitter salad (see recipe below).
5. * To butterfly the bird (you could ask your butcher to do this for you): Turn the chicken upside down on a cutting board and, using a heavy pair of scissors or kitchen shears, cut along both sides of the backbone — from the neck to the tail end — and remove it (as well as the wishbone along the way). Press down firmly on both ends of the breastbone to flatten it out. Then, using a heavy knife, cut off the wing tips and the ends of the drumsticks, and fold the wing tips under the shoulder.