Roast Cornish Game Hens With Spicy Fruit Salsa

• 12 cup kosher salt, for brine
• 34 cup fruit salsa, bottled
• 1 12 tablespoons fresh thyme, chopped
• 12 teaspoon hot pepper sauce
• 1 tablespoon olive oil
• 34 teaspoon ground allspice
• 1 34 lbs Cornish hens, split in half along backbone

1. Mix kosher salt with 2 cups water to make brine.
2. Split hens, remove backbone, and soak in brine for 2 hours or as long as possible.
3. Preheat oven to 450F.
4. Rinse hens well with cold water.
5. Mix first salsa, thyme and pepper sauce ingredients in medium bowl.
6. Transfer 3 tablespoons salsa mixture to small bowl and stir in oil and allspice.
7. Place hen halves on rack set on baking sheet.
8. Sprinkle with salt and pepper; brush with oil mixture.
9. Roast until juices run clear when thigh is pierced, about 25-30 minutes.
10. Transfer hen halves to plates.
11. Spoon remaining salsa mixture on top.

kosher salt, fruit salsa, fresh thyme, hot pepper, olive oil, ground allspice, cornish hens

Taken from www.food.com/recipe/roast-cornish-game-hens-with-spicy-fruit-salsa-297012 (may not work)