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Blackened Brown Sugar Cornish Hen


  • 5 lb. Whole Chicken
  • Ingredients- Brine
  • 3 c water
  • 1 c cooking red wine (I used a Burgundy which is a hearty red wine and great for cooking)
  • ¾ c kosher salt
  • ¼ c garlic salt
  • 2 bay leaves
  • Pepper to taste
  • Dash of seasoned salt
  • Ingredients Blackened Seasoning
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1/2 tsp. cumin
  • 1/2 tsp. ground coriander
  • 2 tsp. garlic salt
  • 2 tbsp. brown sugar


  1. Pre-heat oven to 400 degrees
  2. Take your bird and make sure that the cavity is cleared of the internal organs. Pat the bird dry. Mix all the brine ingredients together in a large measuring cup or bowl. Fill a flavor injector with some of the brine and begin to inject the bird in various places. You will not inject all the brine. Once you are finished injected the bird, pour half of what is left of the brine inside of the cavity leaving at least one of the bay leaves inside and pour the rest of the brine around the bird.
  3. Rub the bird with butter then mix all the blackened seasoning and rub it all over the bird. Make sure that you use all the seasoning.
  4. Place in oven within a roaster and allow to cook for 1 to 1 ½ hours.
  5. Once you have determined that you bird is finished, do not cut right away. Allow to sit for about 15 minutes to allow the juices to settle within the bird. We don’t want you to lose that entire flavor.