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Cornish Hen - Spatchcock
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Misippi Egger
Posts: 5,095
Thawed out 2 Tyson cornish hens. Made up a rub of dried thyme, dried marjoram, dried oregano, some smoked paprika, and DP Shaking the Tree. Added enough olive oil to make a paste, then added a tsp or so of minced fresh rosemary. Coated both sides of the spatchcocked hens as well as under the breast skin.
Then sprinkled additional minced rosemary on top before going on the Egg.
Egg stabilized at 400*, direct, elevated cook, with some apple chips on for smoke. Bones down - did not flip during the cook.
Almost finished:
Done and ready for a foil-covered rest:
Plated with some oven-roasted parsnips, onions, red peppers, and fresh yellow squash from my Earthbox garden (first harvest this year).
Rub was outstanding, hens were tender and juicy with crisp skin ! :woohoo:
Then sprinkled additional minced rosemary on top before going on the Egg.
Egg stabilized at 400*, direct, elevated cook, with some apple chips on for smoke. Bones down - did not flip during the cook.
Almost finished:
Done and ready for a foil-covered rest:
Plated with some oven-roasted parsnips, onions, red peppers, and fresh yellow squash from my Earthbox garden (first harvest this year).
Rub was outstanding, hens were tender and juicy with crisp skin ! :woohoo:
Comments
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Outstanding! Looks fantastic...I love those little birds on the Egg...
Why not roast the veg on the Egg also? -
About how long was the cook? They look fantastic.
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Clark: That's a pretty perfect cook right there!!! Nice job! Got my mouth watering. Love the 400* range for poultry...it has never let me down when it comes to the skin! Nice cook, and looks delicious! Love the ingredients in your rub/crust!
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Nicely done Clark. :P
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Thanks, Dave.
Not enough room for the veggies with both hens on there spatchcocked. Plus it gave something for the "Princess" to do....... :ohmy: -
I was also doing other things, like finishing up an herb garden, hanging some wind chimes, etc. so I would guess about 30 minutes.....
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Thanks, Michelle!
I smaller amount of lump with an elevated, direct cook works great for poultry - got the idea from Fishlessman.
I wasn't sure how the rub would turn out and didn't measure. Just pulled the dried herbs from the freezer and kept adding things that looked good. When I tasted it, I thought it might not turn out so good, but I forgot about the paprika changing flavor when heated. It really was good.....sometimes ya get lucky ! -
Thanks, Tim.
BTW, thanks for all the water you guys up in TN, KY, Ohio and the entire Ohio/MS river basins are sending down here! :ohmy:
I like 45 minutes east of Vicksburg and am in no danger of flooding, but man what an event! We are supposed to do our first relay triathlon in Tunica, MS (just south of Memphis on the big River) in 2 weeks. They keep telling us everything is closed, except the Harrah's hotel - the casinos, the restaurants, etc. - but that the race will go on! Go figure!
My duck hunting hole will be flooded, but no structures - thankfully. One friend is expecting 22 feet of water at his camp, closer to Vicksburg ! -
Man that looks good! I just googled Earthbox.
http://www.earthbox.com
Is this what you have? It sounds like it is working out. That is funny, because I was just telling my wife I would like to do a planter box with herbs on our deck.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
I love Cornish Game Hens and it looks like you nailed those ones. Making me hungry already.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Thanks Clark, going to do those this weekend for sure.
Nice cook....Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Hey Clark, It's bad news about all the flooding happening up and down the Mississippi. My dad is driving up from Florida to Wisconsin in June. On the return trip home after a month or so they usually stop in Tunica for a little gambling. They may have a change in plans this year.
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Smokey,
I have 8 Earthboxes currently planted (3 in reserve) using their automated watering system. I willpost some pics, but don't think I have them on this work iPad. I put the herb garden in a 6x4 ft area of a flower bed near the back door.
I have used Earthboxes for several years, but got serious and had racks made for 8 of them last year. -
Thanks, Jason. Direct,elevated and spatchcocked is a good, reliable plan.
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Thanks, Mickey.
Nice, easy weekday cook! -
They look perfect, Clark. Nice crisp skin, too.Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
Thanks, Faith. Nothing like a quick weekday meal! - with leftovers! :woohoo:
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Very nice Clark. It's been so long since I got good Egged food I am about in withdraw. Wife has been cook'en in kitchen but just not the same :blink: Almost pay ya to ship me one of those birds.
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I'm drooling...Where did you buy the birds?Thanks.Randy
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Those hens look great Clark
Shane -
That's the good stuff....my squash are just beginning to bloom (or at least what's left of them - the squirrels dug up some of them - first time we've had the problem since we got our garden boxes).
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Nice! That's one of my favorite cooks on my Mini. Easy, quick, and sooo good !-)
Great meal! -
Yeah, those are just too beautiful! I gotta stop by the store tonight and pick up two for tomorrow dinner. Thanks for the inspiration!
:PJohn in the Willamette Valley of Oregon -
Sorry your work schedule has put a damper on your Egging. :(
You have a lot of catching up to do when your hour finally DO change :woohoo:
BTW - all leftovers eaten! -
Thanks, Randy.
Kroger grocery - packaged, frozen Tyson brand. -
Thanks, Shane. Definitely a 'do over'!
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Thanks, Elizabeth.
You have to try squash blooms. The are a delicacy in some areas - either cooked or raw. Here are some I Egged last year. Put small pieces of cheese into the bloom, then briefly grilled. Eggcellent!
Try Googling it. -
Enjoy! We did !
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