Heather's Rosemary Citrus Cornish Hens

Prepare the Brine: In a large pot, combine the vegetable broth, 4.5 cups of water, allspice berries, black peppercorns, and kosher salt. Bring to a boil, stirring to dissolve the salt. Remove from heat and let cool completely. (Approximately 20 minutes cooling)

Brine the Hens: Once the brine is cool, submerge the Cornish hens in the brine. Refrigerate for 2 to 3 hours. (2-3 hours refrigeration)

Preheat and Prep: Preheat your oven to 350 degrees F (175 degrees C). Remove the hens from the brine and pat them dry with paper towels. Discard the brine.

Infuse the Citrus: In a microwave-safe bowl, combine the grapefruit, orange, lemon, lime, rosemary, and thyme. Microwave on high for 2 minutes. This step helps release the citrus oils and herb aromas. (2 minutes microwaving)

Stuff and Season: Using tongs, carefully stuff the microwaved fruit and herbs into the cavities of the Cornish hens. Rub each hen with olive oil, then season generously with salt and black pepper.

Roast: Place the stuffed hens in a roasting dish, breast side up. Roast in the preheated oven for about 1 hour and 45 minutes, or until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees F (82 degrees C). (1 hour 45 minutes roasting)

Crisp the Skin (Optional): For extra-crispy skin, increase the oven temperature to 400 degrees F (205 degrees C) during the last 15 minutes of cooking. (15 minutes roasting)

Rest: Remove the hens from the oven and let them rest for 10 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. (10 minutes resting)