ROTISSERIE BBQ CORNISH GAME HENS
This is a recipe I use when I am in the mood for BBQ Cornish hens (or about a 3 pound chicken)without firing up my grill or smoker. I have one of those Toaster Ovens that have a rotisserie built into them. I simply rub the hens (or chicken) down with the rub, set the timer to 60 minutes and the temperature to Max and if I wanted to, walk away. But instead, I like to baste my birds so they turn out moist and flavorful. The combination of the rub (Very Spicy) and the "mop" (Very sweet) reminds me of a girl I once knew - oops! Another story!! The apple juice is a great addition to a mop because it is not an overpowering flavor, and adds sweetness to the meat. This recipe works well in a sprayer, but can also be brushed on. Shake well each time before spraying. Both the rub and the mop can be used on the grill (Gas or charcoal)
Provided by Witch Doctor
Categories Whole Chicken
Time 2h
Yield 1-2 serving(s)
Number Of Ingredients 16
Steps:
- For a G.E. Countertop Oven with Rotisserie:.
- Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
- Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
- Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.
- Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
- Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.
- Place the second fork onto the spit and secure into the meat.
- Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
- Place the drip pan in the oven in the lowest position to catch the drippings.
- Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds). Allow to cook for 1 1/2 to 2 hours.
- For the mop:.
- Mix all ingredients in a pot, and heat over med/low for 20 minutes.
- Let the mop cool before placing in a sprayer.
- Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
- Birds are done when juices run clear and the legs separate from the birds easily.
Nutrition Facts : Calories 3263.6, Fat 237.8, SaturatedFat 33, Cholesterol 435, Sodium 30161.1, Carbohydrate 184.5, Fiber 12.1, Sugar 132.1, Protein 102.4
CORNISH HENS ON A ROTISSERIE
I went online and bought the Rotisserie pictured, it is much bigger than what I need but I could not pass it up. I made 32 hens! These are truly the best IF you have a ROTISSERIE that works well and maintains the exact temp when cooking. You can use this recipe also for whole chicken,goose,duck,turkey or even boneless pork loin.
Provided by Timothy H.
Categories Poultry
Time 50m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Wash the hens under cold water and pat dry with a paper towel. Mix all the spices together and rub the outside of the hen making sure it is coated with the spice very well. Slide the hens on to the the rod and secure with cotton string around the end of the legs and wings.
- If you have a rotisserie, set temp to 350 or on the medium setting. Cook hens 30-40 or until temp reaches 170 in the thigh area . Let set for 5-7 minutes before serving.
- You can also use your oven set at 350,I have found it works the best if you can set the hens on a small rack inside a roasting pan ans baste the last 15 minutes.
Nutrition Facts : Calories 145.2, Fat 4.1, SaturatedFat 1.1, Cholesterol 108.8, Sodium 228, Carbohydrate 1.4, Fiber 0.5, Sugar 0.1, Protein 24.2
HERB GARLIC ROTISSERIE CORNISH GAME HENS
This is a quick Cornish hen recipe that has a fruit sweet taste. These can also be baked or roasted. Be sure to baste along the way. You also can cut this in half if needed.
Provided by Timothy H.
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse game hens and pat dry. In mixing bowl, blend all ingredients (except hens) into a paste. Rub herb paste thoroughly over the game hens and into the cavities, as well.
- Secure onto the rotisserie and roast for fifty five minutes to one hour, or until golden brown. If you don't have a rotisserie, you can bake the game hens in a three hundred and fifty degree oven for the same amount of time, until brown.
Nutrition Facts : Calories 875, Fat 69.8, SaturatedFat 27.6, Cholesterol 397.7, Sodium 1679.9, Carbohydrate 1.2, Fiber 0.1, Sugar 0.1, Protein 57.8
MARINATED CORNISH GAME HENS WITH SWEET CHILI SAUCE
Sounds different with an Asian flavor. From the 1995 Pingry School Cookbook. Submitted by the Welch Family.
Provided by Oolala
Categories Poultry
Time 8h30m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- Marinade: thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks.
- In a food processor or blender, finely grind together sliced lemongrass, coriander, shallot, garlic, and ginger root.
- Add brown sugar, curry, pepper, salt, fish sauce, and 1 cup of the coconut milk and puree.
- Quarter each hen and divide the hen between 2 large plastic zip lock bags and divide the marinade and seal the bags, pressing out all air.
- Put bags in a large shallow dish and marinate hens, chilled, turning bag once or twice overnight.
- Preheat oven to 450 degrees F. and line a large shallow roasting pan with foil.
- Remove hens from the marinade, reserving marinade, and arrange hens, skin side up, in the prepared pan. Roast 20-25 minutes until cooked through.
- While hens are roasting, in a small saucepan, combine reserved marinade and remaining 1 cup of coconut milk and cook sauce at a slow boil, stirring occasionally, 5 minutes, and strain through a sieve into another small saucepan to keep warm.
- Serve hens with the marinade sauce and/or the Sweet Chili Sauce.
- For the Sweet Chili sauce, in a small saucepan, combine all ingredients and simmer, stirring occasionally, 10 minutes. Cool sauce to room temperature. Sauce may be made up to 3 days ahead and kept chilled, covered. Serve at room temperature though. (Yield: 1 1/2 cups).
Nutrition Facts : Calories 850.9, Fat 33.4, SaturatedFat 20.7, Cholesterol 371.8, Sodium 1294.2, Carbohydrate 51.7, Fiber 1.4, Sugar 41.3, Protein 85.7
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