Rosemary and Citrus Cornish Hens by Heather

Ingredients

• 4 ½ cups vegetable broth
• 4 ½ cups water
• 1 tablespoon whole allspice berries
• 1 tablespoon whole black peppercorns
• 1 cup kosher salt
• 4 Cornish game hens
• 1 grapefruit, cut into quarters
• 1 juicy orange, cut into quarters
• 1 lemon, cut into quarters
• 1 lime, cut into quarters
• 1 sprig fresh rosemary, or to taste, chopped
• 1 sprig fresh thyme, or to taste, chopped
• ¼ cup olive oil
• salt and ground black pepper to taste

Step 1

Bring the vegetable broth, water, allspice berries, black peppercorns, and kosher salt to a boil in a large pot. Stir everything until the salt dissolves, then take the pot off the heat and let the brine cool completely. Once it’s cool, submerge the Cornish hens in the brine and pop them in the fridge for 2 to 3 hours.

Step 2

When you’re ready to cook, preheat your oven to 350°F (175°C). Take the hens out of the brine, give them a good pat dry, and throw the brine away. Next, toss the chopped grapefruit, orange, lemon, lime, rosemary, and thyme into a microwave-safe bowl and zap it on high for about 2 minutes. Use tongs to stuff the softened fruit and herbs inside the cavities of each hen.

Step 3

Rub each bird with olive oil and season them well with salt and pepper. Place the hens breast-side up in a roasting pan. Roast in the oven for roughly 1 hour and 45 minutes, or until the meat is no longer pink near the bone and the juices run clear. The thickest part of the thigh should hit 180°F (82°C) on an instant-read thermometer.

Step 4

If you like your skin extra crispy, crank the oven up to 400°F (205°C) for the last 15 minutes. Once done, let the hens rest for about 10 minutes before serving to lock in the juices.