I do swear, I am not ignoring this blog. It’s a lot more work to document cooking than it is just to cook.
Anywho – Cornish Game Hens.
They are tiny little poultry, tiny little jewels of awesome fowl flavor.
I decided to brine these. I like the flavor a brine brings to a bird. This one is standard salt, honey, water, ginger, garlic, parsley, pepper corns, allspice, cloves, lemon, lime – the standard. Less of everything since these are tiny birds.
This time I decided to try something a little different.
Beer. Not just any beer, mind you. Check out the label.
Mmmm, limey beer. So the hens were steeped longer than I intended. I put them in the brine on Saturday and meant to cook them that night. I wasn’t able to cook them until tonight, Monday.
I was in such a rush to get these into the oven and cooking when I got home from work that I forgot to get a picture of what I did. I spatchcocked them. I cut the backbone from them and then pressed them flat(ish). I did not have a brick to press them down, but that’s how I roll, on the fly.
So they baked in a 325 oven on convection for an hour.
The only nod to convention was to tuck the wings under the breast so they didn’t burn.
I served one for each of us, really 1/2 to 2/3 of a bird is plenty, but how do you serve 2/3 of a hen? I made some red quinoa to go with it. Nice combination. I didn’t expect it to be so tasty together, but they were.
The beer added a very pleasant musty-hoppiness to the hens that was unusual. The lime in the brine and the beer permeated the flesh and lightened the musty-hoppy beer flavor. Delicious!