Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Cornish Game Hens-Spatchcock and Brine

Unknown
Unknown
edited November -1 in EggHead Forum
Bought too many hens for one meal. Spatchcocked and cooked the first two following the cooking technique posted on this forum. Excellent. Brined the extra hens for 12 hours and cooked them the same way. Even better, especially the breast. I will always brine all whole birds from now on if I have the time whatever cooking method I use.
FWIW

· Share on FacebookShare on Twitter

Comments

  • MickeyT
    MickeyT Posts: 607
    RAH,[p]What was your brining process for the hens?[p]Thanks,[p]Mick

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    MickeyT.,
    I use the standard ratio of 1 cup kosher salt, 1 cup brown sugar, 1 gallon water.
    I got several square plastic food storage containers with lids from Katom. They come in different sizes and have measurement markings on the sides. The 8qt size, I have found, is ideal. Put in the sugar and salt, fill to the 4qt mark on the side, stir to dissolve, put in the bird and snap on the lid. A 10lb. bird or turkey breast fits nicely.

    · Share on FacebookShare on Twitter

Categories