Smoked Cornish Hens
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 10 mins
-
Servings
4 servings
-
Calories
467 kcal
-
Course
Main Course
-
Cuisine
American
Smoked Cornish Hens
Report
Smoked Cornish hens offer a delightful twist on everyday chicken dinners. Adding a touch of smokiness to these small, tender birds. This recipe transforms them into a gourmet delight, perfect for special occasions or a cozy family dinner.
Share:
Ingredients
- 2 cornish game hens
- 2 Teaspoons coarse kosher salt or sea salt
- 1 Teaspoon cracked black pepper
- 2 Teaspoons paprika
- 1 Teaspoon rosemary
- 1 Teaspoon dried thyme
- 1 large stalk celery
- 1 carrot
- ½ onion
Add to Shopping List
Instructions
- Clean the birds of any leftover feathers and trim excess skin or fat. Dry with a paper towel.
- Season the cavities with the dry rub. Fill the cavities with a mixture of rough-chopped celery, onion, and carrot. Season them with salt and pepper and the dry rub.
- Rub the dry rub into the skin. If the rub doesn’t seem to be sticking, baste them with a bit of olive oil. And reapply the rub.
- Truss the legs with kitchen twine.
- Set up your smoker with wood and water. Preheat to 225°F /110°C. Place the hens with the breast side up onto the smoker or grill racks.Smoke the birds for 2-3 hours, depending on the size of the hens and your smoker. Smoke them to an internal temperature of 165°F/80°C. Test the temperature with a good quality meat thermometer placed in the thickest part of the thigh. Be sure that you aren’t hitting a bone when you test the temp.
Equipments used:
Notes
- What types of wood to use
- We prefer fruit woods such as apple or cherry for poultry. The subtle smoke doesn’t overpower the mild taste of the bird. Other woods that can be used are maple, pecan, or hickory, although we find hickory too heavy of a smoke.
- How to store leftovers
- Remove the meat from the bones. Wrap it in plastic wrap and place it in an airtight container. The extra layer of plastic will help the meat maintain moisture. Store it in the fridge for 3 to 4 days.
- For longer storage, freeze the meat double-wrapped for about three months.
- See the article above for more tips and tricks and step-by-step photos.
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
4g
(1%)
Protein
39g
(78%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
6g
Monounsaturated Fat
14g
Cholesterol
227mg
(76%)
Sodium
1313mg
(55%)
Potassium
634mg
(18%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3301IU
(66%)
Vitamin C
3mg
(3%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 4g | 1% |
| Protein | 39g | 78% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 227mg | 76% |
| Sodium | 1313mg | 55% |
| Potassium | 634mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3301IU | 66% |
| Vitamin C | 3mg | 3% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
Pomegranate-Glazed Cornish Game Hens with Pine-Nut-and-Currant Bread Stuffing
American
4.8
(18 reviews)
