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).....
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....
I salt brined the birds overnight then stuffed them with the rice mixture.....
I then trussed each bird (optional but highly recommended) and seasoned them with Oak Ridge Secret Weapon....
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.....
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......
And finally the net result. Took about 1 hour and 15 minutes due to the stuffing but all was good.....
Had plenty of heat left so I threw on some skewered asparagus to go with the hens......
Try this dish sometime, simple but as I say elegant enough to impress. Troutman needs to eat.......
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).....
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....
I salt brined the birds overnight then stuffed them with the rice mixture.....
I then trussed each bird (optional but highly recommended) and seasoned them with Oak Ridge Secret Weapon....
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.....
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......
And finally the net result. Took about 1 hour and 15 minutes due to the stuffing but all was good.....
Had plenty of heat left so I threw on some skewered asparagus to go with the hens......
Try this dish sometime, simple but as I say elegant enough to impress. Troutman needs to eat.......
Comment