Ingredients

The following ingredients have 4 Servings
  • 2 Cornish Game Hens
  • 1/4 c. Kosher Salt
  • 1/4 c. Granulated Sugar
  • 1 Lime, zest and juice
  • 2 tbsp. Fresh Tarragon, chopped
  • 2 c. Chicken Broth

Instruction

  • Combine the salt, sugar, lime zest and juice, tarragon and water in a bowl and whisk until the salt and sugar have dissolved.
  • Remove the innards from the hens and discard; then place them in a resealable plastic bag. Add the brine mixture to the bag, seal and refrigerate the hens for a minimum of 4 hours and up 24 hours.
  • When ready to roast, preheat oven to 350 degrees F.
  • Remove the hens from the brine and place them in roasting pan. (If you want gravy with them, add some chicken broth, water or wine to the bottom of the pan to mix in with the pan drippings).
  • Bake for 1 1/2 or until the proper minimum internal temperature of 165 F degrees is reached. (I prefer 180 degrees F)
  • Remove from oven and allow to rest for 10 minutes; then cut the hens in half down the center forming two halves and serve.