Buttermilk Brined Cornish Hens

What ingredients are in buttermilk brined hens?

To whip up these savory buttermilk-brined Cornish hens, you’ll need a lineup of ingredients that bring both tenderness and zest to the table, such as:

• Buttermilk: A tangy dairy product that tenderizes and adds moisture to the Cornish hens during the brining process.
• Lime Juice: Adds a zesty, citrus flavor to the brine, complementing the subtle spices.
• Salt: Enhances the overall flavor of the dish and is a crucial component of the brine, helping to season the meat.
• Garlic Powder: Provides a robust, earthy taste that infuses the hens with a warm, aromatic flavor.
• Cayenne Pepper: Offers a spicy kick to the brine, which can be adjusted according to taste for a mild to fiery result.
• Ground Cumin: Contributes a nutty, spicy note to the brine, adding depth to the hens’ flavor profile.
• Cornish Hens: Small, young chickens that are the centerpiece of the dish, known for their tender meat.
• Lemon: Its quarters are used to infuse the hens with a fresh, citrusy aroma and flavor during roasting.
• Baby Potatoes: Serve as an optional side that roasts alongside the hens, absorbing the flavors and juices of the dish.
• Salted Butter: Adds richness and helps to crisp the skin of the hens while roasting.
• Poultry Seasoning: A blend of herbs and spices including parsley, sage, thyme, marjoram, garlic powder, onion powder, rosemary, and paprika. It adds a complex, herby depth to the Cornish hens, complementing the existing flavors in the brine.

Can you use homemade buttermilk?

While store-bought buttermilk is recommended for its consistent, creamy texture that’s ideal for brining, you can use homemade buttermilk in a pinch. Here’s how you can make and use homemade buttermilk for your Cornish hens:

Making Homemade Buttermilk

• Measure 1 tablespoon of lemon juice or white vinegar.
• Pour the lemon juice or vinegar into 1 cup of milk.
• Stir the mixture gently to combine.
• Let the mixture sit for about 10 minutes until it thickens slightly.

Use this mixture as you would regular buttermilk, understanding that the results may not be as creamy but will still provide that tenderizing effect we’re after.

Do you have to brine the Cornish hens?

Brining is not mandatory, but it’s a step that shouldn’t be skipped if you’re aiming for maximum flavor and tenderness. The buttermilk brine works wonders, ensuring your Cornish hens stay juicy and absorb all the delicious flavors from the spices.

What type of potatoes should you use?

Baby potatoes are recommended for their size and how well they roast alongside the hens, becoming tender and flavorful. However, if you’re looking for alternatives, fingerling potatoes or small red potatoes can also be used. Just make sure they’re cut to a size that allows them to cook evenly with the hens.

What type of pan should you use?

A shallow 9×13 baking dish is perfect for ensuring the hens and potatoes cook together evenly, blending all the juices and flavors together.

However, if you prefer, a roasting pan with a rack can be used, which allows heat to circulate around the hens for potentially crisper skin. However, using a rack means the potatoes cook beneath the chicken, possibly affecting their flavor and cooking time.

Both pan types will cook your meal effectively; it just depends on your preference for the end result and any adjustments in cooking you’d need to make.

How long will leftovers be good for?

Your delicious buttermilk brined Cornish hens and potatoes will keep in the refrigerator for up to 3-4 days. Make sure they’re stored in airtight containers to maintain freshness and prevent any unwanted fridge flavors from seeping in.

Can you freeze this dish?

Absolutely, you can freeze both the Cornish hens and the roasted potatoes. Just wrap them well or use airtight containers to prevent freezer burn. They should be good for up to 3 months. Thaw in the refrigerator before reheating.

How to reheat Cornish Hens

Reheating your Cornish hens can be done in various ways depending on the appliances you have. Here’s a guide for each method:

Thawing (Optional)

• For the best texture, thaw the hens in the refrigerator overnight.
• If short on time, you can reheat from frozen; just add extra reheating time.

Oven

• Preheat the oven to 350°F.
• Place the hens in a baking dish.
• Add a splash of chicken broth to keep them moist.
• Cover the dish with foil.
• Heat for 25-30 minutes, or until the internal temperature reaches 165°F.

Toaster Oven

• Set the toaster oven to 350°F.
• Place the hens inside, lightly covered with foil.
• Reheat for 25-30 minutes, ensuring they’re warmed throughout.

Microwave

• Place the hens in a microwave-safe dish.
• Cover with a damp paper towel to retain moisture.
• Heat on a lower power setting in 1-2 minute intervals.
• Turn the pieces halfway through the heating process.

Air Fryer

• Preheat the air fryer to 350°F.
• Place the hens in the basket, spaced out to avoid overcrowding.
• Reheat for 4-5 minutes, checking frequently.
• Reheat until the hens are hot throughout and the skin crisps up.

For all reheating methods, aim for an internal temperature of 165°F. Use an instant-read thermometer to verify this, and adjust the reheating time and temperature as necessary to avoid drying out the meat.

Notes & Tips for Buttermilk Brined Hens

• Anytime you’re cooking meats, it’s crucial to ensure they reach a safe minimum internal temperature. For chicken, that magic number is 165°F, easily verified with an instant-read thermometer. For a deeper understanding of safe cooking temperatures, refer to this article: USDA Food Safety Inspection Service – Safe Minimum Internal Temperature Chart.
• If you would prefer not to use poultry seasoning, just season the skins of the Cornish hens with salt and pepper before baking.

Step 1 – Start by rinsing the Cornish hens and patting them dry. This ensures they’re clean and ready for seasoning.

Step 2 – In a large container, mix buttermilk, lime juice, salt, garlic powder, cayenne pepper, and cumin. Whisk these ingredients until they’re well combined.

Step 3 – Submerge the hens in the buttermilk mixture, giving them a thorough coating. Let them marinate for 3 to 8 hours; a mid-way flip is all they need for an even brine.

Step 4 – When it’s time to cook, heat the oven to 425°F. Remove the hens from the brine, patting off any excess, and then discard the brine.

Step 5 – Arrange the hens in a 9×13 baking dish. Insert lemon wedges into each hen’s cavity and secure their legs with cooking twine. Tuck the wings in snugly. Place potatoes around the hens, brush everything with melted butter, and season with poultry seasoning.

Step 6 – Bake!

Step 7 – After baking, let the hens rest for 10 minutes. This allows the juices to redistribute, ensuring the meat is moist. Before serving, remove the lemon from the hen’s cavity.

Step 8 – Serve and enjoy!