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Oolong Scented Game Hens

Submitted by: Varina Jones

This makes a lovely game hen that is extremely moist and deeply flavorful. The oolong adds a rich smoky flavor and deep caramel color to the skin. Add a nice crusty baguette and suggested side and this is the perfect slightly fancy, yet quite easy and quick, dinner for one or two. After all, sometimes you just need to treat yourself.

Prep Time: Inactive Prep: 6+ hours
Active Prep:20 Minutes
Cook Time: 15-20 minutes
Serving Size: 1-2

Ingredients

Brine
~1 pt. dark Oolong #8 tea, brewed at double strength (with 5 t. tea leaves)
~2 t. sea salt
~3 whole cloves garlic, smashed lightly and peeled
~15-20 black peppercorns
~5 sprigs parsley
~ 2 sprigs thyme
~ 1 Game Hen
~2 T. Olive Oil

Directions
Mix together all ingredients while tea is still warm, making sure salt is fully dissolved, then allow to cool to room temperature.

Now, place the bird inside a small plastic container or a very sturdy 1 qt zip lock bag, then pour the weak brine over the entire bird. Make sure it is fully submerged -- if using a plastic container this may require weighing it down. If using a plastic bag simply remove all the air and place in a bowl or pan to catch any drips.

Place in the fridge and allow to marinate at least 6 hours, according to the basic principles of biology, no more than one teaspoon salt will infuse into the bird, so marinating longer, such as overnight or over the course of a workday (after all, who eats cornish game hen for breakfast?) should result in no ill effect, but I have not tested this and can’t guarantee the result.

45 min-1 hour place an aluminum foil covered brick inside a cool oven and heat both to 500 degrees F.

Place 8-10 in. cast ion skillet over medium heat, add olive oil

Drain brine off hen, remove any herbs or spices and pat dry. Remove the spine by placing the bird breast side down on a cutting board. Using scissors or poultry shears, cut from the neck to the tailbone to remove the backbone. You will then be able to see the inside of the bird. Make a small slit in the cartilage at the base of the breastbone to reveal the keel bone. Grab the bird with both hands on the ribs and open up like a book, facing down towards the cutting board. Remove the keel bone.

Add bird to heated skillet, cover with pre-heated brick. Allow to cook on stove top for 5 minutes, then place a digital probe thermometer deep within the thickest part of the thigh meat, remove to oven and bake until internal temperature hits 175 degrees Fahrenheit, about 15-20 minutes. Remove from skillet and rest for 5 minutes

In that time you can make an excellent side dish by placing skillet back over medium heat, whisking in 2 T. white wine, and 1 T. Dijon mustard, combine throughly then stir in medium hardy greens such as, chard, broccoli rabe, or mature spinach, heat until wilted, then plate with bird.

To double recipe: increase brine ingredients by 50%, use two hens (obviously), and cook in a 14 in skillet. Double all ingredients for dressed greens.