Bbqd Game Hen Food

GRILLED CORNISH GAME HENS

Steps:

• In a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white wine, Worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. Place Cornish game hens in the bowl, coating evenly with the marinade mixture. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

GRILLED CORNISH GAME HENS

Steps:

• Oil and salt the hens, let sit to come to room temp: Pat the hens dry with paper towels, then coat them with the olive oil. Salt well and set aside for 15-30 minutes; the hens will cook better if they are at room temperature.
• Prepare the grill: While the hens are coming to room temperature, get your grill hot. Make sure the grates are clean. Just before you put the birds on the grill, soak a paper towel in some oil and use tongs to wipe down the grill grates.
• Season and rest before serving: Move the hens off the grill and grind some black pepper over them. Let the birds rest for 5-10 minutes before serving. Serve with lemon wedges on the side. Links: How to Spatchcock (Butterfly) Chicken , here on Simply Recipes Smoked Soy-Honey-Rum Cornish Hens , from She Simmers Game Hens with Caprese Salad , from Guilty Kitchen

GRILLED CORNISH HENS

Steps:

• Pat the chicken dry with a paper towel and place the Cornish hens skin side down on a cutting board.
• Using kitchen shears cut along one side of the backbone from the tail towards the neck. Cut along the other side of the backbone to remove it completely.
• Turn the hen over and bend the legs so they face outward. Using two hands, press down firmly on the breast until you hear the breastbone cracking. Repeat with the remaining birds.
• Add olive oil, lemon juice, garlic, ginger, parsley, salt, and pepper to a large bowl or large Ziploc bag and mix everything together. Add in the hens and use your hands to move everything around making sure they are coated well in the marinade.
• Preheat half the grill to 350°F/180°C. Clean and oil the grilling grates to help prevent the birds from sticking.
• Place the hens skin side up over the heat/coals and brush them with the remaining marinade. Cover and cook for 5 minutes then flip and cook for another 15-25 minutes.
• Remove from the grill and serve.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

BARBECUED GAME HEN

Steps:

• Combine onion, apple cider vinegar, and barbecue sauce. Set aside.
• Coat hens with oil, dry rub, salt, and pepper. Refrigerate overnight.
• Cut aluminum cans in half. Fill cans with onion, vinegar, and barbecue sauce mixture. Place the cans on a hot grill, and set the hens on top of the cans. Grill for approximately 1 hour.
• Brush lightly with barbecue sauce after 1 hour of cooking.

ROTISSERIE BBQ CORNISH GAME HENS

Steps:

• For a G.E. Countertop Oven with Rotisserie:.
• Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
• Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
• Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.
• Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
• Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.
• Place the second fork onto the spit and secure into the meat.
• Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
• Place the drip pan in the oven in the lowest position to catch the drippings.
• Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds). Allow to cook for 1 1/2 to 2 hours.
• For the mop:.
• Mix all ingredients in a pot, and heat over med/low for 20 minutes.
• Let the mop cool before placing in a sprayer.
• Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
• Birds are done when juices run clear and the legs separate from the birds easily.

BARBECUED CORNISH HENS

Steps:

• Rub Cornish hens with butter; sprinkle salt and pepper inside cavity and over skin. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes., Meanwhile, combine the remaining ingredients in a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Baste hens with sauce. Bake 45 minutes longer or until juices run clear and a thermometer reads 180°, basting frequently.