Roast Stuffed Cornish Game Hens

If your game hens are frozen, be sure to thaw them in the refrigerator for 24 to 36 hours before brining. Pouring a little broth into the baking sheet at the 25-minute mark, once the hens have been turned, both prevents them from smoking during cooking and makes instant jus, eliminating the need to deglaze the pan.

1. Dissolve 1⁄2 cup salt in 4 quarts cold water in large container. Submerge hens in brine, cover, and refrigerate for 30 minutes to 1 hour.
2. Adjust oven rack to middle position and heat oven to 400 degrees. Set wire rack in aluminum foil–lined rimmed baking sheet. Remove hens from brine and pat dry with paper towels. Season with pepper and tuck wings behind back.
3. Whisk vinegar and oil together in small bowl and set aside. Microwave stuffing in covered bowl until very hot, about 2 minutes. Spoon 1⁄2 cup of hot stuffing into cavity of each hen, then tie each hen’s legs together with kitchen twine. Arrange hens, breast side down and with wings facing out, on prepared wire rack.
4. Roast hens until backs are golden brown, about 25 minutes. Remove pan from oven and brush each hen with vinegar glaze. Rotate hens breast side up and with wings facing out, and brush with glaze. Add 1⁄2 cup broth to pan and continue to roast until stuffed cavity registers 150 degrees, 15 to 20 minutes longer.
5. Remove baking sheet from oven and increase oven temperature to 450 degrees. Brush each hen with glaze, add remaining 1⁄2 cup broth to baking sheet, and continue to roast until hens are spotty brown and cavity registers 160 degrees, 5 to 10 minutes longer. Remove hens from oven, transfer to carving board, and let rest for 10 minutes. Remove twine used to truss hens.
6. Meanwhile, pour cooking juices from pan into small saucepan and let settle for 5 minutes. Remove any fat from surface with large spoon. Add vermouth, bring to simmer, and cook until sauce thickens slightly and flavors meld, 3 to 5 minutes. Season with salt and pepper to taste. Serve hens, passing sauce separately.