Prepping

• Braising doesn't work well if your Cornish hens are frozen; if you attempt it, you'll probably end up with overcooked, dry meat near the surface and undercooked meat in the middle. Thaw the hens for 24 hours in the refrigerator. Whole hens won't defrost well in a microwave; the exterior begins to cook before the center thaws, and you'll end up with a tough, dry finished product. Rinse them off and blot them dry with clean paper towels before seasoning. Cut the hens in half. Then, salt and pepper the Cornish hen pieces and use other seasonings to taste or as specified in your chosen recipe.

Searing

• The first stage of braising a Cornish hen in vinegar is searing it to attractively brown the exterior. When braising, it's best to use a Dutch oven or an oven-safe cast iron pot so you can sear and braise in the same vessel to capitalize on all the flavors from both stages. If you'll be braising in an oven-safe pot rather than over the stove, preheat your oven to 350 degrees Fahrenheit. Preheat the vessel over medium-high heat and coat the bottom with a cooking oil. Place the seasoned hens inside and reduce the heat to medium. Sear each side of the hen halves until they develop a nice browning, for about two minutes per each of four sides. Remove the meat and set it on a plate for a few minutes.

Accompaniments

• After you've temporarily removed the Cornish hen halves, cook the accompanying herbs, vegetables and other ingredients you've chosen or that are called for by the recipe you selected. For example, add some chopped garlic, onion or leeks, carrots, mushrooms, green beans and dried rosemary and thyme. Saute these ingredients for about three or four minutes in your braising vessel over medium heat until they've nicely browned or softened.

Braising

• You now need to deglaze your pot, which means getting up the stuff that's stuck to the bottom of it. With the heat still at medium, add 1 cup of cider vinegar per Cornish hen to the vessel and use a rubber spatula, wooden stirrer or other suitable kitchen implement to scrape up what's stuck so it can flavor your dish. Stir everything up really well, adding any other ingredients called for in your recipe. Return the Cornish hens to the vessel and make sure they're not submerged; braising isn't the same as boiling. If they are mostly submerged, keep them out for a bit while you reduce the liquid. Cover the vessel and simmer the Cornish hens on the stove or in the oven for about 25 minutes, until they reach an internal temperature of 165 degrees Fahrenheit. Remove them and the veggies from the vessel. If the sauce is too thin, continue reducing it.