Bone in chicken shank is so tender and juicy, you won't believe the punch of flavor and tender meat on the inside of this chicken. It can take a couple of steps to get there but, it is worth the wait. This dish pairs well with sweet potato puree, mash potato puree, creamed spinach, and thick gravy and biscuit to give that down home southern cooking.
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Did You Know
The shank is the bottom part of the leg, above the foot, but below the hock of an animal. You can cook lamb, ham, chicken, or beef shanks. Basically, a meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee or shoulder.
Ingredients Chicken Shank
1 Cornish hen
1 large carrot
1 medium onion
1 celery stalk
1 cup chicken broth
1 tsp kosher salt
1/4 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp parsley
Let's Cook!
Preheat the oven to 350°F
Cut the Cornish hen from the back removing the bone. This will leave two halves.
Next cut off the wing.
Cut off the knuckle slide the knife down the sides of the bone to allow you to push the me down around the bone.
Begin removing the bone and cartilage from the Cornish hen. Cut out the thigh bone.
Once all of the tendons, cartilage, and bones are removed.
Season the Cornish hen with kosher salt, black pepper, garlic powder, and onion powder.
Shape the Cornish hen by tucking the meat inside.
Once the meat is tucked and shaped, tie the Cornish hen to maintain the shape while it is cooking.
Place the chicken broth, sliced onions, carrots and celery into a cast iron skillet.
Place the Cornish hen in the broth.
Bake in the oven at 350°F for 45 minutes or until temperature of the meat is 160° F
Sprinkle with parsley when done.
Bon Appetit, ENJOY!
