Brined Cornish Hens with Herb Butter

• 4 Cornish Hens
• 3.5 cups of white wine and herb brine
•  4 lidded storage containers large enough to hold the 1 hen with room for brine
• 1 lemon, quartered

• 2 tablespoons of fresh sage
• 1 tablespoon of fresh rosemary
• 1 tablespoon of fresh thyme
• 8 cloves of fresh garlic
• 1 teaspoon of whole peppercorns
• 3/4 cups of butter
• 1/2 teaspoon salt
• 3 tablespoons of olive oil"
• 1/3 cup parsley
• 2 lemons cut in half
• 4 small bay leaves

Place your Cornish Hens in the storage containers, and divide the brine between then. Add water to cover each hen. Place a slice of lemon on top of each hen and place the lid on the container. Refrigerate overnight. 

*The next day*

Pre-heat your oven to 475℉. 

Make a slice in the center of each half lemon. Insert a bay leaf and a garlic clove in each slice.

 Place the herbs, butter, salt and peppercorns in a food processor and blend until smooth. 

Remove the hens from their containers, and pat them dry.  Place a half lemon in the body cavity of each bird. You can also add the herbs from the brine to the cavity as well. Loosen the skin on the breast and back, and carefully rub 1/4 of the herb butter under the skin of the hen. 

Pin the skin down with toothpicks, and tie the legs together. Pin or tie the wings to the body.  Place the birds, breast up, a wire rack in a roasting pan.

Cook until the internal temperature of the largest hen reaches 165℉ on a meat thermometer. 

Allow to rest for 10 minutes before untying the legs and removing the toothpicks. Remove the lemon and herbs from the body cavity and serve.

White Wine and Herb Poultry Brine

• 2 cups stock (vegetable or chicken)
• ¾ cup kosher salt
• 3 bay leaves
• 1 tablespoon whole mixed peppercorns
• 1 ½ cups dry white wine
• 1 shallot, thinly sliced
• 8 garlic cloves, crushed but left in the skins
• 5 sprigs fresh thyme
• 3 sprigs of rosemary
• 1 sprig of sage
• Zest of ½ lemon
• 1 Lemon, sliced
• Cold water to cover

Put your chicken or veggie stock into a pot with the salt, bay leaves and peppercorns and bring to a boil. Stir until the salt is dissolved

Cool and transfer into a storage container (with lid).

Bruise your herbs (I like to use a mocaljete for this.) Slice your shallots and bruise them. Add the white wine, herbs, shallots, lemon juice and lemon zest. Allow to steep in the refrigerator overnight; This allows the brine to infuse with the flavor of the herbs.

Place your turkey breast, chicken or game hens into a container or containers for brining (This can be sealable bags, stock pots, or storage containers with lids.) Pour the brining liquid over the poultry (if using multiple containers divide equally between containers). Add water to cover the poultry and allow to brine at least 8 hours. (I prefer 24 hours.)\