FEATURED RECIPE OF THE WEEK
BRINED CORNISH HENS
YOU WILL NEED:
2 CORNISH HENS
½ CUP SOY SAUCE
½ GALLON COLD WATER
½ CUP KOSHER SALT
½ CUP BROWN SUGAR
JUICE FROM I ORANGE
JUICE FROM 1 LEMON
3 SPRIGS FRESH ROSEMARY
2 TBS OLIVE OIL
SALT AND PEPPER TO TASTE
DIRECTIONS
COMBINE SOY SAUCE WITH WATER, KOSHER SALT AND BROWN SUGAR IN A LARGE POT OVER MEDIUM HEAT. STIR AND COOK UNTIL EVERYTHING IS DISSOLVED. REMOVE FROM HEAT. STIR IN ORANGE AND LEMON JUICE. ADD ROSEMARY. PLACE HENS IN THE BRINE (THEY CAN STILL BE FROZEN), COVER AND REFRIGERATE OVERNIGHT.
PREHEAT OVEN TO 375 DEGREES.
REMOVE HENS FROM BRINE. CUT EACH HEN DOWN THE BACKBONE (BUTTERFLY) AND SPREAD FLAT IN A BAKING DISH. RUB SKIN WITH OLIVE OIL, SALT AND PEPPER TO TASTE. BAKE FOR 45 TO 55 MINUTES OR UNTIL INTERNAL TEMPERATURE REACHES 180 DEGREES.
ENJOY!!!
Tune in every Thursday at 3 p.m. for “Cooking with Karen”
If you would like to submit your favorite recipe, please email it to
kareno@winyradio.com
QUICK MENU:
WE HAVE CATEGORIZED THE RECIPES FOR YOUR CONVENIENCE…..
PAST RECIPES OF THE WEEK……
CLICK ON THE CATEGORY YOU RE LOOKING FOR AND YOU WILL FIND YOUR FAVORITE RECIPE OF THE WEEK, THEN JUST CLICK ON IT AND OPEN.