Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens
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Soy Ginger Lacquered Cornish Hens
Directions:
- 2.5 cups mirin (20 ounces)
- 1.5 cups soy sauce (12 ounces)
- 6 scallions, thinly sliced
- 1/4 cup minced peeled fresh ginger
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons toasted sesame oil
- 1 1/4 tablespoons kosher salt
- Six 1-pound Cornish hens, legs tied together with kitchen twine
Instructions:
In a large bowl, whisk
together all of the ingredients. (Except the Cornish hens)
Put the hens in 3 large
resealable plastic bags and pour in the marinade.
Seal the bags, pressing out
the air, and turn to thoroughly coat the hens.
Transfer the bags to a small
roasting pan or large rimmed baking sheet.
Refrigerate for at least 8
hours or overnight, turning the bags occasionally.
Preheat the oven to 425°
Line a large rimmed baking
sheets with foil.
Remove the hens from the
marinade.
Tie their legs with cooking
twine.
Transfer the hens to the
baking sheets
Let the hens stand at room
temperature for 30 minutes.
Strain the marinade into a
medium saucepan and bring to a boil, then simmer over moderately high heat to
reduce, stirring occasionally.
Roast the hens 10 minutes,
or until lightly browned.
Reduce the oven temperature
to 375°.
Roast the hens for 50
minutes longer, basting with the reserved marinade every 10 minutes.
Note: If using more than one pan shift the pans from front to back and top
to bottom halfway through roasting.
The hens are done when the
cavity juices run clear and an instant-read thermometer inserted in the inner
thighs registers 160°.
Transfer the hens to a
platter and let rest for 10 minutes before serving.
~~~
Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Staging for the marinade
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Staging and organizing is an important part of having a successful
dinner.
Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Make the marinade
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Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Prep the hens
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Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Marinade the hens
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Seal the bags, pressing out
the air, and turn to thoroughly coat the hens.
Transfer the bags to a small
roasting pan or large rimmed baking sheet.
Refrigerate for at least 8
hours or overnight, turning the bags occasionally.
Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Remove the hens from the marinade
|
Preheat the oven to 425°
Line a large rimmed baking
sheets with foil.
Remove the hens from the
marinade.
Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Tie the legs
|
Tie their legs with cooking twine.
Transfer the hens to the
baking sheets
Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Let hens hens stand at
room temperature
|
Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Reduce the marinade
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Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Place in oven
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Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens - Marinade
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Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Marinade and rotate
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Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens – Check the hens internal temperature
|
Roast the hens for 50
minutes longer, basting with the reserved marinade every 10 minutes.
Note: If using more than one pan shift the pans from front to back and top
to bottom halfway through roasting.
Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens - Remove from the oven
|
The hens are done when the cavity juices run clear and an instant-read thermometer inserted in the inner thighs registers 160°.
Janet’s Cooking at Home – Soy Ginger Lacquered
Cornish Hens - Transfer the hens to a
platter and let rest
|
Transfer the hens to a
platter and let rest for 10 minutes before serving.
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