2 Cornish hens 1 recipe Basic Brine for Poultry (page TK) 1 recipe Simple Marinade (page TK) Simple Marinade This marinade can be used on almost anything, but works really well with poultry. 1 teaspoon sea or kosher salt ½ teaspoon paprika 1 teaspoon garlic powder ½ teaspoon freshly ground black pepper 1 teaspoon powdered mustard 1½ tablespoons light brown sugar ½ cup extra virgin olive oil 1½ tablespoons cider vinegar
Calories 390 (64% from fat) • carb. 5g • pro. 29g • fat 27g • sat. fat 7g • chol. 170mg • sod. 640mg • calc. 20mg • fiber 0g
Rinse Cornish hens and pat dry inside and out with paper towels and place on a cutting board. Prepare Basic Brine, according to instructions. Be sure to rinse the chicken well after brining and pat dry. Add the Simple Marinade to a 1-gallon re-sealable bag. Place the Cornish hens in the bag with the marinade and be sure that the marinade fully coats the chicken. Place the sealed bag with the marinating hens in the refrigerator for 2 to 4 hours. After the time as elapsed, remove the chicken from the bag and truss the chicken well with butcher’s twine. Place the dressed and trussed hens on the roasting rack fitted in the drip tray – they should be positioned so the backs of the hens (the meatiest part) are facing out. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 350°F. Set the timer to 1 hour. Check the temperature after 45 minutes - the internal temperature should register at 160°F for the light meat and 170°F for the dark meat. Let the hens rest for 15 minutes; carve and serve. Simple Marinade Combine salt, spices, brown sugar and vinegar to a small mixing bowl. Gradually whisk in the olive oil until completely combined. If not using immediately, store in the refrigerator in a sealed glass jar.