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Prep Time: 720 Minutes Cook Time: 1 Minutes |
Ready In: 721 Minutes Servings: 4 |
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Lower in fat then most, since there is much less butter and you get a tasty, juicy bird without basting. Ingredients:
2 rock cornish game hens |
6 cups vegetable stock |
1/2 teaspoon allspice berry |
1 teaspoon ground ginger |
1/4-1/2 cup kosher salt |
2 tablespoons butter |
1 medium onion, diced |
1 cup fresh breadcrumb (2 slices) |
1/2 teaspoon sage |
1/4 teaspoon celery seed |
1 garlic clove, smashed |
salt |
Directions:
1. Heat all brine ingredients until simmering then remove from heat.
2. After brine has cooled, add two cleaned game hens, then place in refrigerator for at least 12 hours.
3. After brining, rinse birds well.
4. Sauté butter, onion, celery seed and sage until onion is nearly translucent.
5. Stir in breadcrumbs and let cool slightly.
6. Stuff the game hens and lay them on their backs in a roasting pan.
7. Roast at 350 degrees for one hour or until juice runs clear when hen is pricked.
8. If darker skin is desired, cook bird at 500 degrees for final ten minutes.
9. Most people can only eat a half of a game bird at a sitting, so you can cut the birds in half before serving.
10. NOTE: If you use table salt instead of Kosher salt, USE HALF AS MUCH, as table salt is MUCH saltier, and your bird will be inedible.
11. Any kind of heavy bread will do, we use Ezekiel bread in our household, as we are allergic to wheat flour.
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