So, in the hopes that I won't ruin Thanksgiving, I've decided to start learning how to cook a whole bird that doesn't turn out dry and leathery. The overwhelming consensus is that to achieve such perfection, I should brine the bird. I decided to start small, and opted to begin with a whole Cornish Game Hen rather than going straight to the turkey. My mom used to make fantastic hens when I was growing up, and they're cheaper so if I screwed up too badly, it would be alright.
There are a couple things you should know before diving into brines. The first is make sure you get an all natural bird, one that hasn't already been prepared with sodium. You'd get salt overload if you brined one of them. Secondly, and this is more a matter of preference, don't use iodized salt (like table salt). Apparently, in such high quantities, it gives a slightly metallic taste to the meat. I used kosher salt.
Rosemary and Sage Cornish Game Hens
makes 2 whole hens, 4 servings
What You'll Need:
2 Cornish Game Hens, thawed
1 gallon water
3/4 cup kosher salt
1/4 cup sugar
1/4 cup brown sugar
1 cup white wine, I used a Chardonnay
1/4 cup lemon juice
1 Tbs cracked pepper
3 cloves garlic, minced
1/4 cup rosemary
15-20 sage leaves
3 green onions, diced
