Hickory Smoked Cornish Game Hen Food

THE BEST SMOKE CORNISH GAME

Steps:

• Remove hens from packages and clean under cold running water.
• Make Brine by adding 1/2 C Kosher Salt, 3 Tbsp Brown Sugar, 1/2 orange (sliced), 4 Cups water.
• Boil for 2 minutes or until salt dissolved.
• Add 6 cups ice and stir until melted to cool brine down.
• Add hens to brine and place in refrigerator for a minimum of 4 hours, overnight is acceptable.
• Preheat smoker to 225° F
• Remove hens and rinse well.
• Spatchcock the hens by removing the backbone with kitchen shears and lay flat.
• Season generously with the poultry rub of your choice or the following rub:
• 2 Tbsp Kosher Salt, 2 tsp chili powder, 1 tsp sugar, 1 tsp cinnamon and 1/4 tsp ground clove.
• Place on smoker for 20 minutes then increase heat to 350.
• Cook hens for approximately another 15-20 minutes or until a probe thermometer reads 165 in the thickest part of the breast.
• Remove and let rest for 10 minutes.
• Carve and serve.

SMOKED CORNISH GAME HENS

Steps:

• Combine the brine ingredients and bring to a boil. Remove the brine from the heat and chill down to 36 to 40 degrees Fahrenheit.
• Prepare the game hens by cutting along each side of the backbone, removing it from the carcass. Push down on the breast to flatten, and then remove the ribs if you like.
• Marinate the game hens in the fridge overnight. Remove the birds from the brine and pat dry with paper towels.
• Smoke the Cornish game hens at 225 degrees Fahrenheit for 3 to 4 hours, or until the thigh temperature reaches 175 degrees. Allow the birds to rest for half an hour after smoking before splitting through the breasts and serving.
• Optionally, the game hens can be indirect grilled, or grilled over medium low heat 45 to 75 minutes, or until 175 degrees is reached.

ROASTED CORNISH GAME HENS

Steps:

• Preheat oven to 375 degrees F.
• In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.