Servings: 8 -½ hens servings

° 4 Cornish game hens (about 1 1/2 pounds each), cut down the backbone with heavy-duty scissors and spread open ° 4 Cornish game hens (about 1 ½ pounds each), cut down the backbone with heavy-duty scissors and spread open
° 2 cups kosher salt ° 2 cups kosher salt
 
Apricot Pistachio Dressing: subheading: Apricot Pistachio Dressing:
° 3 tablespoons olive oil ° 3 tablespoons olive oil
° 2 medium-large onion, cut into medium dice ° 2 medium-large onion, cut into medium dice
° 1 cup dried apricots, cut into medium dice ° 1 cup dried apricots, cut into medium dice
° 1/2 cup apricot jam ° ½ cup apricot jam
° 1/4 cup balsamic vinegar ° ¼ cup balsamic vinegar
° 1/2 cup pistachio nuts, coarsely chopped ° ½ cup pistachio nuts, coarsely chopped
° 1/2 cup chopped fresh parsley ° ½ cup chopped fresh parsley

° Brining the hens before roasting improves their flavor: subheading: ° Brining the hens before roasting improves their flavor:
° Dissolve 2 cups of kosher salt in a clean bucket filled with 5 quarts of water.
° Add prepared hens and soak for 2 hours.
° Rinse thoroughly; pat dry.
° Adjust oven rack to upper middle position, and heat oven to 450 degrees.
° Heat oil in a large skillet.
° Saute onions until softened, about 7 minutes.
° Stir in apricots, then spread mixture onto a large (about 18-by-12-inch) lipped cookie sheet.
° Lay hens over the mixture.
° Mix jam and vinegar, and brush all but a few tablespoons over hens.
° Bake hens, brushing 2 or 3 times with remaining jam mixture and accumulated pan juices, until hens are golden brown and juices run clear, about 45 minutes.
° Turn heat from bake to broil, then cook until hens are spotty brown, watching carefully so they don't burn, 4 to 5 minutes.
° Transfer hens to a large platter with tongs, then cut in half at the breastbone to create individual servings.
° Return apricot dressing to the oven and broil to evaporate some of the excess liquid, about 5 minutes longer.
° Stir in pistachios and parsley. Spoon in a mound next to hens.