Roast Cornish Game Hens With Spicy Fruit Salsa |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Mashed sweet potatoes and sautéed green beans make colorful companions. Key lime pie is a refreshing way to wrap up. Taken from Top 20 quick and easy from 2000. I added the brining step to suit my tastes. Ingredients:
1/2 cup kosher salt, for brine |
3/4 cup fruit salsa, bottled |
1 1/2 tablespoons fresh thyme, chopped |
1/2 teaspoon hot pepper sauce |
1 tablespoon olive oil |
3/4 teaspoon ground allspice |
1 3/4 lbs cornish hens, split in half along backbone |
Directions:
1. Mix kosher salt with 2 cups water to make brine.
2. Split hens, remove backbone, and soak in brine for 2 hours or as long as possible.
3. Preheat oven to 450°F.
4. Rinse hens well with cold water.
5. Mix first salsa, thyme and pepper sauce ingredients in medium bowl.
6. Transfer 3 tablespoons salsa mixture to small bowl and stir in oil and allspice.
7. Place hen halves on rack set on baking sheet.
8. Sprinkle with salt and pepper; brush with oil mixture.
9. Roast until juices run clear when thigh is pierced, about 25-30 minutes.
10. Transfer hen halves to plates.
11. Spoon remaining salsa mixture on top.
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