Brined and Grilled Cornish Hens (Poussin, little chickens)

Total time: 60 minutes  plus 10 earlier
  The poussin that we get are very young chickens and weigh about 18oz (550gr) each.  They are perfect individual servings (with maybe a snack leftover).  If you get larger birds one may be enough; you could cut it in half before cooking, if you like. 

 Ingredients:

• 2 Cornish game hens or poussin (little chickens), depending on size.
• Brine:
• 3 cups very cold water
• 1 cup ice cubes app.
• 1/4 cup rock, sea or kosher salt
• 1/4 cup sugar
• 1/4 cup white wine tarragon vinegar
• 2 bay (laurel) leaves
• 2 cloves garlic
• 1 tbs juniper berries optional
• Basting sauce:
• 2 tbs olive oil
• 1 tbs lemon juice

 Instructions:

• Earlier in the day:
• At least 2 hours and up to 7 hours before cooking, mix water, salt, sugar and vinegar in a deep bowl.  Stir until sugar and salt are dissolved. 
• Peel garlic and smash with the flat of the knife. 
• Add garlic, bay leaves and juniper berries (if using). 
• Add ice and hens, making certain that the hens are covered as best you can.   The tend to float..... 
• Cover and refrigerate, turning occasionally, until ready to cook. 
• Dinner: 
• Remove chicken and allow to air dry for 15 minutes (or up to 30). 
• Mix olive oil and lemon juice. 
• Cook hens on barbecue grill over indirect heat (either charcoal or gas), covered, for 45 - 60 minutes, depending on size, or until done. 
• Start basting after about 15 minutes and baste 2 or 3 times. Poultry is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. 
• The legs will also wiggle freely and the hens will be a lovely golden brown. 
• Or they can be baked in a shallow roasting pan in a 400F oven for 45 - 60 minutes, until done.  If baking, start basting immediately.