Parchment-Roasted Cornish Game Hens
Ingredients
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3 tbsp. olive oil
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2 small fennel bulbs, trimmed, halved, and sliced into 1/4-inch pieces
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3 medium carrots (use rainbow for extra color), cut into 1-inch pieces
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8 medium radishes, halved
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1 dash freshly ground black pepper, to taste
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2 tsp. freshly grated ginger
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2 tbsp. soy sauce (or gluten-free tamari)
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4 tbsp. salted butter, melted
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1/2 cup apricot jam
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1 small bunch thyme, divided
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4 Cornish game hens (1 to 1 1/2 pounds each)
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1/3 cup kosher salt, plus more to taste
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1/3 cup maple syrup, plus 1/4 cup, divided
Method
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01Combine 3 cups hot water, 1/3 cup maple syrup, and 1/3 cup kosher salt in a large bowl and whisk to combine. Add 3 cups ice water and stir until cool. Add the hens and 8 to 10 thyme sprigs to the brine and place a small plate directly on top of the birds to keep them submerged. Refrigerate for at least 4 hours, or overnight.
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02Preheat the oven to 400° F. Remove hens from the brine, pat them dry, and season with salt and pepper. Place 3 to 4 thyme sprigs in each hen cavity. Combine the remaining 1/4 cup maple syrup with the jam, melted butter, soy sauce, ginger, and salt and pepper to taste.
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03Toss the vegetables with the remaining thyme sprigs, olive oil, salt, and pepper. Place an extra-large parchment roasting bag on a rimmed baking sheet and spread the vegetables in an even layer inside. Place the hens on top of the vegetables and brush evenly and thickly with the apricot-maple glaze. Tightly seal the bag by folding and crimping along the edges.
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04Roast until an instant-read thermometer inserted into the breast of the hens (through the parchment) reads 165° F, about 45 to 50 minutes. Remove from the oven and cut through the top of the bag using kitchen shears, and pull back the parchment to expose the hens. Increase oven temperature to 550° F and return to the oven until the skin is crisped and browned, about 10 minutes more. Divide the hens and vegetables between four plates and spoon pan juices over top.
