Buttermilk Brined Cornish Hens Recipe 435

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BUTTERMILK BRINED CROCK POT CORNISH HEN RECIPE - (4.4/5)



Buttermilk Brined Crock Pot Cornish Hen Recipe - (4.4/5) image

Provided by KatrinaB

Number Of Ingredients 11

3 lb Cornish Game Hen
1 1/2 cups buttermilk
2 teaspoons Hungarian paprika
1 teaspoon onion powder
1 teaspoon granulated garlic
1 teaspoon salt
1/2 teaspoon black pepper
2 Yukon Gold potatoes
12 baby carrots
1 teaspoon dried parsley
salt & pepper to taste

Steps:

  • To make the brine: whisk together the buttermilk, paprika, onion powder, granulated garlic, salt and pepper. Pour brine over hen, cover and refrigerate several hours or over night. Discard brine and place hen in Crock Pot. Rough chop the potatoes and add to the Crock Pot along with carrots. Top with parsley, salt and pepper to taste. Cook on high for 4 hours or until meat thermometer reads 180 degrees.

BUTTERMILK BRINED CORNISH HENS RECIPE - (4.2/5)



Buttermilk Brined Cornish Hens Recipe - (4.2/5) image

Provided by á-25087

Number Of Ingredients 12

2 Cornish hens (1 1/2 to 1 3/4-pounds) each
3 cups buttermilk
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon cumin
Juice of 1 lime
1 lemon, halved
2 tablespoons butter, melted
Kosher salt
Freshly ground pepper
Fresh thyme

Steps:

  • Rinse the Cornish hens under cool water, including the cavity. Pat dry with paper towels, set aside. In a large bowl, whisk together the buttermilk, salt, cayenne pepper, garlic powder, cumin and lime juice. Place the hens breast side down and cover with plastic wrap. Place in the refrigerator. Let the hens brine for at least 3 hours, or overnight. Preheat the oven to 425°F. Take the hens out of the brine and lightly pat dry with paper towels. Season the cavities with a little salt and pepper, and insert half a lemon and a sprig of thyme. Tie the legs together with kitchen twine. Brush the hens with melted butter, and season generously with salt and pepper. Place in a roasting pan. If you wish, you can surround the hens with red potatoes, brushed with butter and seasoned with salt and pepper. Place in the middle rack of the oven. Roast the hens for 50 minutes to 1 hour; until the skin is bronzed and the internal temperature in thickest part of the thigh is about 180°F.

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