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Brine
Serving size: One gallon of brine is enough for 6 pounds of whole chickens
- 1 gallon of water
- ¾ cups of salt
- ⅔ cup granulated sugar
- ¾ cups of soy sauce
- ¼ cups of olive or sesame oil
- Pour warm water into a container that is twice the volume of the water.
- Pour in the salt, sugar, soy sauce, oil and stir until dissolved. Allow the brine to cool to room temperature.
- Place chickens into the brine, cover, and refrigerate overnight (~24 hours max) for whole chickens.
- Drain and pat the chickens dry before cooking.
Cornish Hens
Serving size: 4 1-2 lbs hens
- 1 lemon
- 2 garlic bulbs
- 1 yellow onion
- 4 tablespoons of sesame or olive oil
- Sprinkle of ground pepper
- 4 sprigs of rosemary
- Quarter the lemon, slice the onions, peel the garlic cloves
- Rub the hens with 1 tablespoon of oil each
- Sprinkle ground pepper all over each hen
- Stuff inside each hen: garlic cloves, sliced onions, quarter lemon, a sprig of rosemary
- Toss the hens onto a pan and into the oven at 350 degrees F for 1 hour 15 minutes
- Starting at the 25-minute marker, baste the hens with the drippings
- Every 10 minutes, continue basting the hens with the drippings