A VERY BIG THANK YOU TO EVERYONE WHO CONTRIBUTED TO THIS YEAR'S CALENDAR!

 

1 cornish hen, halved or spatchcock

Few sprigs fresh thyme

1 tbsp cooking oil

 

For the brine:

 

3.5cups water

½ cup apple cider

3tbsp kosher salt

2tbsp brown sugar

 

Method:

 

Whisk together the ingredients for the brine and pour over the hen. Refrigerate for at least 2 hours – up to overnight. (the hen will be more seasoned the longer it brines)

 

Preheat oven to 350F.

 

Remove hen from the brine and pat dry with paper towel. Pick the leaves from your thyme sprigs and rub them into the skin.

 

Heat a cast iron or other oven safe pan well on medium heat. Add the cooking oil to the pan and lightly sprinkle salt in the pan. (this will help prevent the hen’s skin from sticking)

 

Gently place the hen into the pan skin-side down. Continue cooking it over medium heat until the skin starts to brown.

 

Place the pan into the oven and continue cooking about 10 minutes. Flip the hen over and continue cooking another 2-5 minutes, until the flesh feels firm (or until a meat thermometer reads 160F when inserted into the thigh.)

 

 

CIDER BRINED

CORNISH HEN

 

cornish hen

fresh thyme

cooking oil

 

For the brine:

water

apple cider

kosher salt

brown sugar

 

TAYLOR’S GENUINE FOOD & WINE

Chef de Cuisine Kristine Hartling

 

 

 

taylorsgenuine.ca

T.613.730.5672