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

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