DRY RUB FOR CORNISH HENS RECIPES
CRISPY BAKED CORNISH HENS | JUST A PINCH RECIPES
I found a really good buy on Cornish Hens awhile back and was looking for a simple way of preparing them. Well, hubby and I were watching Americas Test Kitchen Sat night, low and behold they were showing how to render a hen crispy on the outside,yet tender on the inside. So, I decide we'd try it. They were definitely a big hit. I didn't leave the salt mixture on as long as they called for, but still turned out awesome. We will definitely make them this way again and soon!
Provided by Cassie * @1lovetocook1x
Categories Chicken
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 6
Steps:
- With a pair of sharp kitchen shears, cut down along both sides of the hens backbone to remove. Place the hens breast side up on cutting board and with a sharp knife cut each hen in half through the breast bone. Loosen the skin on each hen, by running your fingers underneath. ( thigh and breast ) Tuck wings under bird.
- With a sharp thin knife, poke the fat of the bird several times. Pat the birds dry with a paper towel. Sprinkle the underside of each bird with 1 tablespoon of the kosher salt.
- Add remainder of salt to a small bowl, to this mix with oil. Stir in the baking powder. Rub this mixture on the breast and thigh meat evenly of each halve. Sprinkle with pepper. Place each halve on a single layer of a platter or sheet pan, uncovered. Refrigerate up to 4 hours, but 24 hours is better.
- Remove from fridge. Preheat oven to 500 degree F. Place a sheet pan with edges into oven to preheat. This step is to sear the fat without frying..I left mine in for at least 20 minutes. Spray each hen piece with cooking spray. Then place each piece of hen skin side down in single row onto hot sheet pan. You should hear it sizzling. Place back into oven on lowest rack for 10 minutes.
- Next preheat broiler and finish cooking until temp reaches 160 for breast and 175 for thigh and legs, turning pan every so often to brown evenly. I broiled about 15 minutes and they were cooked perfectly. The steps seem like a lot, but are really actually easy and quick. Enjoy!
SMOKED CORNISH GAME HENS - SMOKED BBQ SOURCE
Flavorful, smoked birds with herbs and butter.
Provided by Phen Pavelka
Categories Main Course
Total Time 125 minutes
Prep Time 20 minutes
Cook Time 90 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Pat each hen dry with a paper towel.
- Pull the skin away from the breast meat using your finger, being careful not to tear it.
- Put ½ tbsp butter on each side of breast meat in each bird.
- Place half a sprig’s worth of rosemary in along with the butter.
- Place ¼ tsp of thyme in along with the butter.
- Coat each bird with a dry rub.
- Cover with plastic and place in refrigerator for at least one hour.
- Prepare smoker to 275°F.
- Arrange hens on grates and close the smoker.
- Cook hens to 160°F internal temperature at the thickest part of breast and thigh, around 1 hour
- Increase smoker temperature to 300°F.
- Glaze each bird with BBQ sauce - optional.
- Continue to glaze the hens until their internal temperature reaches 165°F, around 20 - 30 mins.
- Remove from smoker, tent with foil and let rest at least 15 minutes.
- Serve whole or carved.
Nutrition Facts : Calories 1087 kcal, CarbohydrateContent 20 g, ProteinContent 78 g, FatContent 75 g, SaturatedFatContent 25 g, TransFatContent 1 g, CholesterolContent 485 mg, SodiumContent 744 mg, FiberContent 1 g, SugarContent 12 g, ServingSize 1 serving
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