Heather's Cornish Hens with Rosemary and Citrus

Ingredients 0/14

Step 1

Gently heat the vegetable broth, water, allspice berries, black peppercorns, and kosher salt 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 toss the brine.

Step 3

Put the chopped grapefruit, orange, lemon, lime, rosemary, and thyme in a microwave-safe bowl and heat on high for about 2 minutes. Use tongs to stuff the warm fruit and herbs inside the hens’ cavities. Rub each bird with olive oil, then sprinkle generously with salt and pepper.

Step 4

Place the hens breast-side up in a roasting dish and pop them in the oven. Roast until the meat near the bone isn’t pink anymore and the juices run clear—this should take around 1 hour and 45 minutes. To be sure, an instant-read thermometer inserted into the thickest part of the thigh should register 180°F (82°C). If you want extra crispy skin, crank the oven up to 400°F (205°C) for the last 15 minutes.

Step 5

Once done, let the hens rest for about 10 minutes before serving to lock in all those juicy flavors.