Ingredients
3
1 1/4- to 1 1/2-pound Cornish game hens, halved, giblets and backbones removed
1
tbsp dried crushed red pepper
1
tbsp chopped fresh rosemary
Directions
1.
Pat hens dry with paper towels. Place on baking sheet. Mix oil, red pepper and rosemary in bowl. Rub all over hens. Let stand 1 hour at room temperature.
2.
Heat 2 heavy large skillets over medium-high heat. Sprinkle hens with salt. Add 3 hen halves, skin side down, to each skillet. Place 1 heavy large pot atop hens in each skillet. Place weights (such as several bricks or rocks) in each pot. Cook until juices run clear when thickest part of thigh is pierced, about 18 minutes per side.
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