Cornish Hen

Okeejohn

Doing a cornish hen right now. Is 325 too high of a pit temp?

Okeejohn

Richard Fl

When I beer can or spatchcock them I go indirect 325-350, when direct in my large, usually spatchcock, I use the grill extender and lower the temp to 300-325F

Okeejohn

Thanks! By the way, are you going to the Egg Fest in March?

John

Richard Fl

Yes, will be there, one of my guests just ordered a large today. Here is my preferred cornish recipe.

Cornish, Stuffed, Richard




INGREDIENTS:
2-3 Whole Cornish Game Hens
OR
6-8 Whole Quail
Stuffing
3 cups Cooked Rice, Basmati preferred
1/2 cup Pignole, Pine Nuts, Pecans, Walnuts, your choice
1/2 cup Chutney
1/4 cup Scallions
Wrap
4-6 Pieces Bacon
SAUCE
1 Jar Raspberry Jam 4-6 Oz. or Orange Marmalade
Dijon Mustard
Balsamic Vinegar
Lemon Juice
Salt/Pepper




Procedure:
1 Cook Rice, Basmati or Jasmine preferred, Use 1/3 orange juice by volume of total liquid used to cook rice.
2 Mix cooked rice w/ nuts ( pignoles or pecans chopped), chutney, scallions, stuff cornish game hens, works well w/quail. Use: pepper, salt,poultry seasoning whatever you like for rub.. Stuff birds w/mixture.
Optional for game hens:
1 Wrap birds w/bacon , may take 2-3 pieces to totally wrap quail, cornish lay 2-3 pieces on breast and cook indirect breast up. For quail skewer w/large tooth picks or something else to hold the bacon.
2 Place in oven baking dish on rack to keep drippings underneath or place on BGE and grill using indirect method. Bake 325-350 F for 40-50 minutes until bacon is crispy, Start quail birds breast down, and turn breast up 1/2 way into cook. "V" rack works well for cornish, cook breast up with bacon strips.
3 Rest 10 minutes. Serve. If Egging be careful not to let the drippings flare and burn bacon/birds. Great reheated next day.
Sauce
1 Mix the sauce ingredients in a pan on low heat, add raspberry jam first. Tablespoon Dijon, Tablespoon Balsamic vinegar. Lemon juice and seasoning. Bring to slow boil and stir; adjust to your tastes. Orange marmalade may be substituted for the raspberry.
Side Dishes:
1 Grilled Asparagus & Oyster Mushrooms w/ Italian Dressing to grill.
Portions:
1 1/2 Cornish or 2-3 Quail per person.


Servings: 6
Preparation time: 45 minutes
Cooking time: 1 hour
Ready in: 1 hour and 30 minutes

Recipe Type
Main Dish, Poultry

Recipe Source
Author: Richard Howe, 05/25/02

Source: BGE Forum, Richard, 02/27/06

Okeejohn

Thanks. See you there and look foward to meeting you!
John