Ingredients

• 1/2 cup kosher salt, for brine
• 3/4 cup fruit salsa, bottled
• 1 1/2 tablespoons fresh thyme, chopped
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon olive oil
• 3/4 teaspoon ground allspice
• 1 3/4 lbs Cornish hens, split in half along backbone

Instructions

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 450°F.

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.