I found a wonderful Himalayan pink salt crystals(with grinder) at a local specialty storeI was so excited to use it! I bought a 28 ounce Cornish hen and liberally used the salt with black pepper, chopped garlic,chopped onions and chopped green peppers insideI then rolled it back into it original shape (I cut it down the middle to open,wash and dry it with paper towels)I then laid the hen on a large sheet of aluminum foil and added about 2 tablespoons (Pats) of unsalted butter on top of the henI wrapped it completely and placed it in an aluminum pan with about 1 1/2 cups of water in the bottom of the panMy problem is that i tasted the salt for the first time AFTER i put the seasoned,stuffed and wrapped hen in a 350 degree oven! Now I'm afraid that the hen will be too salty! What can i do if it's too salty after i've already cooked it? I feel so STUPID!
The best thing that i find that works is wax paper, or get a plastic container that the apples will fit perfect in.
Well, the only thing I can think of is put a potato in her cavity to absorb some of the saltAlso if she hasn't been in the oven but a few minutes take her out and rinse her off completely and start overEDIT: Remove her out of the tin foil so the salt will wash away with the fat.
