Cornish Game Hen
This small bird provides a perfect serving for one person. It can be stuffed with poultry stuffing or other fillings such as green grapes, shrimp, or blueberries.
INGREDIENTS | SERVES 2
- 2 1½-pound Cornish hens
- salt and pepper
- 1 orange, cut in chunks (do not peel)
- 1 onion, cut in chunks
- 1 cup julienned leeks (white and light green parts only — discard dark green part)
- 2 tablespoons butter
Preheat oven to 400°F. Season inside of hens with salt and pepper, Place orange and onion pieces inside the hens.
Scatter leeks on the bottom of a roasting pan and set the hens on top of them. Rub breast skin with butter, and season with salt and pepper.
Roast until you can move the legs freely and juices run clear, about 40 minutes.
Brine
For a juicy bird, soak a whole chicken for 12 hours in this solution, then rinse and roast the bird. Boil 1 gallon water; lower heat to medium-low. Add ¾ cup salt, ½ cup sugar, and ¼ cup dark molasses; stir until dissolved and turn off heat. Chill brine before soaking the chicken.
