Appears in Cook's Illustrated September/October 1997
Brine these little birds to deepen their flavor, then roast them at relatively high heat and brush them with a glaze to ensure good color.
For our best stuffed Cornish hens recipe, we wanted to stuff and roast grocery store–quality Cornish hens in a way that made them look good and taste great. To prevent steaming, we lifted the birds up and out of the roasting pan and onto a ...