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


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