Roast Cornish Hen

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Cornish Hens for Mini Thanksgivings! 🦃🍗🍂🍁

Since we’re missing out on Canadian Thanksgiving this year (it’s one month earlier than American Thanksgiving), I made roasted Cornish Hens for a little pre-celebration. They’re small and more tender than ‘regular’ chickens!

Brine Recipe for 2 Cornish Hens:

* 2 Cornish hens
* 12 cups of water (approx 3 liters)
* 6 tablespoons of salt
* 2 tablespoons of brown sugar
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1 clementine (or lime), cut into wedges
* 3 cloves of garlic, smashed

Instructions:

1. In a large bowl, mix the water, salt, and brown sugar until they dissolve completely.
2. Add the oregano, thyme, garlic, and clementine (or lime) wedges to the bowl.
3. Stir everything together well.
4. Submerge the Cornish hens in the brine, ensuring they are fully covered. You can use a large container or resealable bag.
5. Refrigerate the hens in the brine for 4 to 6 hours, or overnight for a deeper flavor.
6. After brining, remove the hens, rinse them under cold water, and pat them dry before cooking.

Roasting the Cornish Hens:

1. Sprinkle your favorite rub all over the Cornish Hens.
2. Stuff your hens with your favorite stuffing mix.
3. Roast on 400F for 40 minutes. Rest at room temperature for 15-20 minutes to let the juices redistribute.

For the salad:

* 1 small butternut squash, peeled, seeded, and cut into 1-inch cubes
* 2 tablespoons olive oil
* Salt and pepper to taste
* 1 cup quinoa, cooked
* 3 cups kale, chopped (remove stems)
* 1/4 cup toasted pumpkin seeds or nuts (optional)
* Your preferred salad dressing

Instructions for Roast the Butternut Squash:

* Preheat the oven to 400°F (200°C).
* Toss the butternut squash cubes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
* Roast for 25-30 minutes, turning halfway through, until the squash is tender and caramelized on the edges. Set aside to cool slightly.

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