I bought Cornish Hens for Thanksgiving this year in vehement turkey-protest. My only problem is, I know virtually nothing about working with the birds.
I have a recipe pieced together and a general idea of what I want to do but I don't know how to go about brining them.
I want to dry-brine, but when should I start? As a matter of fact, when should I start the defrosting process? Should I reduce the amount of salt in my brine mix due to the size of the hens?