Cornish Game Hens

1. Stage

Place a turkey-sized oven roasting bag inside a second roasting bag. Put the hens inside the bag. Carefully pour the cooled brine into the bag. Squeeze out as much air as possible. Tightly seal the bags, turn them over to coat the hens, and then set them in a roasting pan. Refrigerate for one to two hours, turning occasionally to ensure the hens are fully coated with brine. Drain and discard the brine, then pat the hens dry.

2. Stage

As the Cornish Game Hens are brining, place the peppercorns and garlic in a food processor. Secure the lid and pulse until they're coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs, then cover and process until smooth.

3. Stage

Using your fingers, carefully loosen the skin from the hens. Rub half the butter mixture under the skin. Secure the skin to the underside of the breast with toothpicks, then tie the drumsticks together. Rub the remaining butter mixture over the skin.

4. Stage

In a 15x10x1-inch baking pan, toss the Brussels sprouts and onions with the remaining olive oil, salt and pepper. Arrange the vegetables in a single layer. Place the hens, breast side up, on top of the vegetables. Bake at 450°F until a thermometer inserted into the breast reads 165°, 35 to 40 minutes. Test Kitchen Tip: While game hens should be cooked uncovered, you can loosely tent foil over them if they brown too quickly.

5. Stage

Remove the baking pan from the oven, and transfer the hens and vegetables to a serving platter. Cover them with foil and let them rest for 10 minutes before carving and serving the Cornish game hens. If desired, garnish with additional herbs. Editor's Tip: The pan juices are brimming with extra flavor. Don't let them go to waste! Drizzle the jus over the hens, vegetables and sides.