Main Ingredients:

1/2 gal. cold water
3/4 cup kosher salt
1 tbsp. light brown sugar
1 tsp. saltpeter
4 bay leaves
3 garlic cloves, pared
1 tbsp. coriander seed
1 dried pepper
1 tbsp. mustard seed
1 tsp. cloves
1/2 tsp. allspice
3 (1-1/2 lb.) Cornish game hens
salt and pepper, to taste

Cooking Preparation of the Recipe:

Combine all ingredients except game hens; reserve. Remove legs and thighs from game hens; detach leg portions from thighs. Debone thighs; place meat in stainless-steel bowl. Place weight on meat; pour reserved corning liquid over. Cover; refrigerate for 18 to 24 hours. Debone leg portions; prepare forcemeat from leg meat. Remove thighs from corning liquid; slice thinly. Split breasts; pull skin away from each breast half, leaving small amount attached near wing. Season with salt and pepper. Spread thin layer of forcemeat over each breast; layer thigh slices over forcemeat. Pull skin back over each breast; secure with toothpick. Season with salt and pepper; place in roasting pan. Roast at 375 degrees F to internal temperature of 145 degrees F, about 30 minutes. Let stand 10 minutes before slicing.

TO SERVE

Slice breasts in half on bias. Suggested accompaniments include cabbage marmalade, sauteed root vegetables, oven-roasted potatoes and a natural jus lie.

NOTES

Season: Fall
Food cost: Moderate

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