cornish hens - direct or indirect, whole or split

Unknown

going to try some cornish hens for dinner. Best done direct or indirect? slit or whole? going to rub down with fresh sage butter and lemon jiuce. Any thoughts?

ronbeaux

MoEggHed,
I do mine whole indirect at 325 with drip pan. I have also used the extender to get them higher in the dome and did them at 275 direct. Both were good. Check the archives. Should take about 1.5 hours at 325 and a little while longer at the 275. Make sure the breast temp is 185 to 190.

Unknown

ronbeaux,[p]My wife bought 4 Cornish Game Hens today and I'm cooking 'em on Tuesday for my son's birthday request.[p]So do you put them on a V-rack (I have 2 racks, I think 2 Cornish Hens can fit on one V-rack, I think?), mini beer cans, small poultry stand or can you simply lay them on their sides?[p]I've read indirect at 350 takes about an hour? Obviously, times will vary. [p]Do you have to brine? If so, can you use Spanish Sea Salt as I finished up my Kosher salt. I've heard you don't want to use Iodized Salt to brine??? I guess I could simply marinade overnight or at least for six hours.[p]Any advice would be great!

ronbeaux

Legally Blind Egghead,
All I did was put them on the grid above a plate setter with a drip pan under it. Brining with Sea Salt should be good, but I didn't do it. If you don't have all the fancy temp probes and such just cook it until the juices run clear when you poke it. Laying them on their backs will be fine. I like 325 to 350 as this will cook and kinda brown at the same time( especially if you use butter or oil to coat the skin.) You can jack the temp up at the end but they will be pretty brown by then anyway. I guess crispy is a personal thing. Count on 1 to 2 hours.[p]There are plenty of ways to cook these little hens and I am sure someone will chime in with their favorite. Mine turned out good for me.