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Cherry Bombed Stuffed Cornish Game Hens

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  • Troutman
    Club Member
    • Aug 2017
    • 6615
    • Republic of Texallence

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    Cherry Bombed Stuffed Cornish Game Hens

    Little background to this cook, when I was in college I lived in Animal House. We had maybe two of us who actually knew how to cook something, Cornish Game Hens was one of my favorites. I'd cook them a dozen at a time and they'd be devoured immediately. Well fast forward a lot of years and it's something I've kind of forgotten about and gotten away from. Time to change course and revisit an old recipe !!

    This is a dish that is relatively simple to cook but comes out kind of elegant so good for guests or that special someone. Although Cornish Game Hens sounds somewhat exotic, they are are just little baby chickens taken early for their size. The taste, although I would argue a little more tender and a bit sweeter, is really just chicken.

    I do mine stuffed with Troutman's dirty rice. Start by sauteing some shallots and garlic in some EVOO and butter until sweated down. I then add some chicken livers (you can substitute ground beef or sausage if you don't like liver) until partially cooked (will finish inside the bird).....


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    At the same time I take a box of Uncle Ben's Long Grain and Wild Rice and cook it on the side, takes about 30 minutes. When the two are finished I combine and stir in the pan. I let the mixture cool down before stuffing. I usually finish with some chopped scallions for a nice punch and crunch but I was all out....

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    I salt brined the birds overnight then stuffed them with the rice mixture.....


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    I then trussed each bird (optional but highly recommended) and seasoned them with Oak Ridge Secret Weapon....

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    Back in the fridge to hang out while I fire up lil Cherry Bomb. Big shout out to the combo Fireboard and BBQ Guru Fan, makes cooking so much more manageable and consistent.....

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    Here are the hens about halfway through the cook. Keep a consistent 350* in the kettle, shooting for about 160* IT in the breast meat. Added one chunk of pecan wood for a kiss of smoke......

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    And finally the net result. Took about 1 hour and 15 minutes due to the stuffing but all was good.....

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    Had plenty of heat left so I threw on some skewered asparagus to go with the hens......

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    Try this dish sometime, simple but as I say elegant enough to impress. Troutman needs to eat.......

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  • Steve B
    Club Member
    • Jun 2016
    • 2671
    • Rockland county New York
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    #2
    Damn those birds look delicious. Very nice.

    Comment

    • EdF
      EdF
      Club Member
      • Jul 2016
      • 3145
      • Atlantic Highlands, NJ
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      #3
      Awesome! I love them with rice stuffing like that. If you want to be adventurous (I know you do), put some currants into the stuffing. Wish I knew where that recipe went!

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Yea raisins and cranberries along with slivered almonds work well, but I prefer savory with dirty rice.

      • EdF
        EdF commented
        Editing a comment
        Gotcha!
    • RonB
      Club Member
      • Apr 2016
      • 11227
      • Near Richmond VA
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      #4
      That looks great!

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9189
        • East Texas
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        #5
        Growing up a place near Lafayette (In Maurice I think) sold boneless stuffed chickens. Think they still do. Shrimp etouffee was my fave.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          I’ve had those boneless stuffed chickens, HEB sells them frozen along with turducken. Really good but a bit too expensive for my taste.
      • Thunder77
        Founding Member
        • Jul 2014
        • 2620
        • Halethorpe, MD
        • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

        #6
        That looks drool-worthy! Another great Troutman cook and write-up!

        Comment

        • Fire Art
          Club Member
          • Jan 2018
          • 988
          • Jackson hole Wyoming

          #7
          Looks delicious and nutritious

          Comment

          • Mr. Burns
            Club Member
            • Feb 2016
            • 30
            • Springfield

            #8
            Looks good! I always pass them up but I need to give them a try sometime.

            Comment

            • McEDaddy
              Club Member
              • Jul 2017
              • 201

              #9
              Dang.

              Comment

              • goosebr160
                Club Member
                • Mar 2017
                • 209
                • Massachusetts

                #10
                Those look amazing!

                Comment

                • Mudbeaver
                  Former Member
                  • May 2018
                  • 457
                  • Marathon NY

                  #11
                  Is that the same as a partridge?

                  Comment


                  • Troutman
                    Troutman commented
                    Editing a comment
                    Nope, the name is a misnomer. It's just a juvenile chicken, plain and simple......

                  • Mudbeaver
                    Mudbeaver commented
                    Editing a comment
                    Troutman so what I call a pullet, ha ha, my wife would kill me!

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