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Cornish hen Brazilian style - along the spine or under the wings?
So I got a few Brazilian skewers for Xmas that I want to use for 2 Cornish hens this weekend. Should I skewer them along the spine (head to tail) or under the wings (side by side)?
Along the spine like a rotisserie may be the easier way to prep, but, the cavity may give too much "wiggle room" when I do the flip.
Under the wing will require breaking some ribs. The ribs should hold the bird in place more snugly for the flip. But, would breaking too many ribs cause the birds to just fall apart mid-cook?
Along the spine like a rotisserie may be the easier way to prep, but, the cavity may give too much "wiggle room" when I do the flip.
Under the wing will require breaking some ribs. The ribs should hold the bird in place more snugly for the flip. But, would breaking too many ribs cause the birds to just fall apart mid-cook?
Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.
in Smyrna GA.
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