Soy-Ginger-Lacquered Cornish Hens

By lorik

Ingredients

• 1 cup mirin
• 1/2 cup soy sauce
• 2 scallions, thinly sliced
• 1 Tablespoon minced peeled fresh ginger
• 1 1/8 teaspoons minced garlic
• 1 1/8 teaspoons toasted sesame oil
• 1 1/8 teaspoons kosher salt
• Two 1-pound Cornish hens, legs tied together with kitchen twine

Details

Servings 2
Cooking time 165mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, whisk together all of the ingredients except the Cornish hens. Put the hens in a large resealable plastic bags and pour in the marinade. Seal the bag, pressing out the air, and turn to thoroughly coat the hens. Transfer the bag to a small roasting pan or large rimmed baking sheet and refrigerate for at least 8 hours or overnight, turning the bag occasionally.

Let the hens stand at room temperature for 30 minutes. Preheat the oven to 425° and line a rimmed baking sheet with foil. Remove the hens from the marinade and transfer them to the baking sheet. Strain the marinade into a medium saucepan and bring to a boil, then simmer over moderately high heat for 5 minutes, stirring occasionally.

Roast the hens in the oven for 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 15 minutes. 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.