Ingredients
Brine Ingredients
- 4 cans cold Upslope Blood Orange Saison
- 4-6 cinnamon sticks
- 4-6 sprigs of rosemary
- 1/2 cup sea salt
- zest of 2 oranges
- zest of 2 lemons
- 6-8 crushed garlic cloves
- 2 Cornish game hens, thawed and butterflied
- 2 Tbsp warm Upslope Blood Orange Saison
- 1/2 stick soft butter, unsalted
- 3 garlic cloves, minced
- 1/4 tsp cinnamon
- 1/2 tsp cumin
- zest of 1 orange
- zest of 1 lemon
- salt to taste
Directions
- Four to six hours before cooking hens, mix all the brine ingredients together in a large glass (non-reactive) bowl.
- Allow the hens to chill in the fridge for 4-6 hours. Right before cooking remove the hens from the brine and pat dry. Salt and pepper each side. Have a grill pan on medium-high and coat with olive oil.
- Brown the hens on each side for about 5 minutes. Reduce the heat. Allow hens to cook low and slow for another 10-15 minutes.
- Heat the oven to 450 degrees.
- Melt the butter in a pot on the stove, on medium heat. Once the butter has melted add in all additional ingredients. Allow to simmer for 3-5 minutes, then baste on the bird before placing in the oven.
- Once the hens have reached a temperature 145 degrees rub with the beer butter. Remember to check a leg and not a breast. Place the hens in the oven and finish browning, an additional 10-15 minutes. The hens are finished when the leg temp reaches 165 degrees.
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