Cannabis Vinegar-Roasted Young Hen
- 2 Cornish game hens (about 3 pounds total), backbone removed and quartered
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, coarsely ground
- 2 tablespoons vegetable oil
- 12 small whole shallots or cipollini onions, peeled
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- ½ cup cannabis red wine vinegar
- ½ cup cannabis balsamic vinegar
- ½ cup chicken broth or water
- 2 tablespoons honey
- 2 tablespoons butter
Heat oven to 450 F.
Season hen pieces with salt and pepper. Heat large cast-iron skillet over medium-high heat for 2-3 minutes. Add oil; heat briefly, then add hen pieces, skin-side down. Cook until nicely browned, 4-5 minutes.
Turn; brown other side. Set hen pieces aside. Add shallots to hot pan; cook until they begin to brown, 4-5 minutes.
Add thyme, rosemary and bay leaf; arrange hen pieces on top, skin-side up. Transfer to oven; bake until hen juices run clear instead of pink, 15-20 minutes. With tongs, transfer hen and shallots to ovenproof platter. Place in oven with heat turned off.
Pour off from skillet all but ¼ cup cooking juices. Place skillet over medium heat, add both vinegars. Increase to high heat; bring to boil. Add broth or water; cook, stirring, until mixture is reduced and somewhat thickened, 3-5 minutes. Stir in honey and butter. Return hen, shallots and any accumulated juices to skillet, turning hen to coat with pan sauce. Makes 3-4 servings. Potency depends on strain of cannabis used.
Find the recipe for cannabis red wine & balsamic vinegars here.
Recipes courtesy of Sebastian Carosi
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes