Rosemary Citrus Cornish Hens - joe-possum/recipes GitHub Wiki

• 2-1/4 cups vegetable broth
• 2-1/4 cups water
• 1 tablespoon whole allspice berries
• 1 tablespoon whole black peppercorns
• 1/2 cup kosher salt

• 1 grapefruit
• 1 juicy orange
• 1 lemon
• 1 lime
• 1 sprig fresh rosemary, or to taste, chopped
• 1 sprig fresh thyme, or to taste, chopped

• 2 Cornish game hens
• olive oil

Bring the vegetable broth, water, allspice berries, black peppercorns, and salt to a boil in a large pot, stirring until salt is dissolved. When the brine is cool, place the Cornish hens into the brine and refrigerate for 2 to 3 hours.

Preheat oven to 350 degrees F (175 degrees C). Pat hens dry.

Chop fruit into wedges. Place fruit, rosemary, and thyme into a microwave-safe bowl, and microwave on High for 2 minutes. Stuff the fruit and herbs into the cavities of the Cornish hens. Bind cavity and legs.

Slather each hen with olive oil, and sprinkle with salt and black pepper. Place the stuffed hens into a roasting dish, breast sides up.

Roast about 1 hour and 45 minutes. 180 degrees F (82 degrees C). For extra-crispy skin, turn the oven heat up to 400 degrees F (205 degrees C) for the last 15 minutes of cooking. Allow the hens to rest for 10 minutes before serving.