Cornish hen in the oven

Chicken, Cooking salt, Butter, Garlic, Erythritol, Rosemary, Black pepper

Mix: 5 min, Let it stand: 30 min, Cooking: 10 min, Heat on the stove: 5 min, Heat on the stove: 3 min, Cooking: 10 min, Bake in the oven: 30 min, Let it stand: 5 min

Mix water (1.5 L), salt (3 tbsp), and erythritol (1 tbsp). Stir until dissolved.

Place the cornish hens (2 pieces of 400 g each) in the brine. Leave for 30 minutes to ensure the bodies are fully covered with liquid.

Remove the hens. Rinse under running water. Pat dry thoroughly.

Rub the hens with salt (to taste) and black pepper (to taste) on the outside and inside. Consider the saltiness after brining.

Melt butter (50 g) over medium heat. Add crushed garlic (2 cloves) and rosemary (2 sprigs). Heat for 2–3 minutes until fragrant.

Strain the butter. Brush it over the surface of the hens. Place the remaining garlic (4 cloves) and rosemary (4 sprigs) inside the bodies.

Preheat the oven to 200 °C. Place the hens in a baking dish breast side up. Roast for 25–30 minutes. Baste with the released juices every 10 minutes.

Check for doneness: the internal temperature in the thickest part should reach 74 °C. The juices should run clear when pierced.

If necessary, turn on the grill for 2–3 minutes for a crispy crust.

Let rest for 5 minutes and serve.