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Author Topic: Cornish Game Hens questions  (Read 2416 times)

1911Ron

  • WKC Performer
  • Posts: 4457
Cornish Game Hens questions
« on: May 23, 2013, 10:21:47 AM »
I want to try Cornish game hens, who has done them?  I'm thinking less time then say chicken right?  Whole or spatchcock them?   I plan on doing the "snake" method with a foil pan with water in it and apple and maybe a chunk of hickory or pecan?

Any and all suggestions are welcome! Thanks
Wanted: 18" Platinum any color will work
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Duke

  • The Duke
  • Posts: 7968
Re: Cornish Game Hens questions
« Reply #1 on: May 23, 2013, 10:31:42 AM »
I do them all the time. What I do is spatch them and then cut the in half and lay them skin up. I also oil and rube them down because they dry up easily. Serve with wild riice and veggies and your in for a treat!

DoppelBock

  • WKC Ranger
  • Posts: 1030
Re: Cornish Game Hens questions
« Reply #2 on: May 23, 2013, 02:25:35 PM »
I like them rotisseried. I put four or five on a spit and let them go to 160, about 40 minuets or so. Very tasty!

Bbqmiller

  • WKC Ranger
  • Posts: 915
Cornish Game Hens questions
« Reply #3 on: May 23, 2013, 05:00:06 PM »
Here is a recipe for the roti as Chad suggested. Never tried, but from my Big Boy 1950's recipe book

DoppelBock

  • WKC Ranger
  • Posts: 1030
Re: Cornish Game Hens questions
« Reply #4 on: May 23, 2013, 05:07:07 PM »
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« Last Edit: August 12, 2014, 05:56:41 PM by DoppelBock »

Bbqmiller

  • WKC Ranger
  • Posts: 915
Cornish Game Hens questions
« Reply #5 on: May 23, 2013, 05:09:19 PM »
I know - these old books have some good tips, and the old pics are pretty cool too.