Brined and Grilled Cornish Hens; The Weekly Menu Plan

Brined and Grilled Cornish Hens

I’ve had a crazy, busy week: my s-i-l flew over last Friday to help us pack…. And OMG, did we ever get a lot done!  All of the fussy stuff is packed, most of the books (not the cookbooks) and everything that needs dusting.  Our house looks rather bare but it’s a good feeling seeing the neat stack of boxes.

Plus, she didn’t let me agonize over what should be contributed to the boot sale (garage sale)….  It’s on Sunday and I have boxes and boxes of, what I hope will soon be, someone else’s problems treasures.

And, today I found a gorgeous, free standing stove with 4 burners plus a wok burner, all gas, and two electric ovens, 1 big and 1 small….

Mon mari had to drag me out of the store kicking and screaming.

Yes, I do understand it’s not necessary to buy something that large only to have it sit, unused, for 2 months, then pay to have it moved 500 kilometres to sit, unused for another month.

Yes, I understand…. I’m not happy, but I understand….

Looking for something different to do on the barbecue this weekend?

Brined and Grilled Cornish Hens (Poussin, little chickens)

2 Cornish game hens or poussin (little chickens) Brined and Grilled Cornish Hens
3 cups very cold water
1 cup ice cubes app.
1/4 cup rock, sea or kosher salt
1/4 cup sugar
1/4 cup white wine tarragon vinegar
2 bay (laurel) leaves
2 cloves garlic
1 tbs juniper berries optional
Basting sauce:
2 tbs olive oil
1 tbs lemon juice

Earlier in the day: At least 2 hours and up to 7 hours before cooking, mix water, salt, sugar and vinegar in a deep bowl. Stir until sugar and salt are dissolved. Peel garlic and smash with the flat of the knife. Add garlic, bay leaves and juniper berries (if using). Add ice and hens, making certain that the hens are covered as best you can. The tend to float….. Cover and refrigerate, turning occasionally, until ready to cook.
Dinner: Remove chicken and allow to air dry for 15 minutes (or up to 30). Mix olive oil and lemon juice. Cook hens on barbecue grill over indirect heat (either charcoal or gas), covered, for 45 – 60 minutes, depending on size, or until done. Start basting after about 15 minutes and baste 2 or 3 times. Poultry is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. The legs will also wiggle freely and the hens will be a lovely golden brown.

In addition to the above, for the week of July 4, Melon with Ham, Picnic Pasta Salad, Creamy Caper and Potato Salad, Sweet and Sour Chicken Salad, Grilled Zucchini, Couscous with Green Beans and Spinach, and more…

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Bon Weekend!

4 thoughts on “Brined and Grilled Cornish Hens; The Weekly Menu Plan”

  1. Packing is always a nuisance, but it’s a wonderful opportunity to offload some things you’re no longer using, and not to carry those things from home to home. I remember finding cartons of books in our cellar that we’d packed and moved with us 10 years earlier. Should have sold them or donated to the town library.

  2. That’s a fine brine mixture, I always brine turkey, I’ll try out regular fowl.
    I’m impressed by your multi-tasking abilities of going through a move and blogging…I bow.

  3. Packing…ugh. my mom and I were just talking about the # of times we have both moved. Ugh.
    I have bookmarked this since the time I made a Cornish hen, it was a bit cornishy….(I just made up a word…ha!).

  4. Lydia, I know it’s a great opportunity…If only I could convince myself to take advantage!
    Peter, and I have never brined a turkey! I could brine one and then smoke it…. Of course, I can’t get one in the summer – not turkey season here!
    Chris, does that mean you’re not coming over to help?

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