Cornish Game Hen
1 1/4 lb. Cornish game hen
4 cups brine (recipe follows)
1/2 bunch sage
1/2 bunch thyme
1/2 bunch rosemary
1 unpeeled garlic, cut in half
Herb butter (find recipe at charlestonmag.com)
Balsamic gastrique(find recipe at charlestonmag.com)
For the brine:
2/3 cup salt
1/3 cup sugar
4 cups water
Cornish Game Hen
Submerge hen in brine and cover. Place in refrigerator for 24 hours.
Remove bird from brine and pat dry. Preheat grill to 425°F, turning on only the outside burners of a gas grill or pushing coals of a charcoal grill away from the center. Fill cavity with herbs and garlic. Truss bird by pinching wings and legs up and out and tie with butcher’s twine. Place on center of grill. Baste with herb butter every 15 minutes. Cook for 35 to 45 minutes.
Remove from grill and let rest for 10 minutes. Pour gastrique over bird and serve.
For the brine:
Add salt and sugar to water in a pot. Bring to a boil, then remove from heat. Allow to cool.
