Brined Stuffed Game Hens
- Ready In:
- 13hrs 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 rock cornish game hens
-
BRINE
- 1419.54 ml vegetable stock
- 2.46 ml allspice berry
- 4.92 ml ground ginger
- 59.14-118.29 ml kosher salt
-
PREPARED STUFFING
- 29.58 ml butter
- 1 medium onion, diced
- 236.59 ml fresh breadcrumb (2 slices)
- 2.46 ml sage
- 1.23 ml celery seed
- 1 garlic clove, smashed
- salt
directions
- Heat all brine ingredients until simmering then remove from heat.
- After brine has cooled, add two cleaned game hens, then place in refrigerator for at least 12 hours.
- After brining, rinse birds well.
- Sauté butter, onion, celery seed and sage until onion is nearly translucent.
- Stir in breadcrumbs and let cool slightly.
- Stuff the game hens and lay them on their backs in a roasting pan.
- Roast at 350 degrees for one hour or until juice runs clear when hen is pricked.
- If darker skin is desired, cook bird at 500 degrees for final ten minutes.
- Most people can only eat a half of a game bird at a sitting, so you can cut the birds in half before serving.
- NOTE: If you use table salt instead of Kosher salt, USE HALF AS MUCH, as table salt is MUCH saltier, and your bird will be inedible.
- Any kind of heavy bread will do, we use Ezekiel bread in our household, as we are allergic to wheat flour.
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RECIPE SUBMITTED BY
theshewolf
Austin, Texas
I am an Information Systems technical specialist who got into cooking because of my mother's and my food allergies. I had to find substitutions for many popular food stuffs, such as potatoes, milk, corn and wheat, while still making food taste good. I have become fairly adept at modifying popular recipes so that no one can tell there were ingredient substitutions.