Rosemary Smoked Game Hens
From sosousme 12 years ago
- 1 hour to make
- Serves 6
OK...I cheated a little on the time, because you do need to marinate these first, or at least I think they are better marinaded, but the cooking technique could be used for a dozen different types of "proteins". Read more These are really delicious, and I usually find game hens to be lacking in flavor. I was a little worried that the rosemary might impart too much of its flavor into the meat, but as it turned out, it was just right. Don't worry that the edges of the rosemary burn...we call that smoke...the parts under the hens remain green. See less
Ingredients
- 3 Cornish game hens, backbone removed and cut into halves shopping list
- salt and freshly ground pepper shopping list
- 6 cloves of garlic, coarsely chopped shopping list
- 3 large sprigs of rosemary shopping list
- 2 large sprigs fresh oregano shopping list
- 3 sprigs fresh thyme shopping list
- 3 sprigs fresh lemon verbena, optional but tasty shopping list
- 1 lemon, thinly sliced shopping list
- 1/2 of an orange, cut into quarters and thinly sliced shopping list
- extra virgin olive oil shopping list
- Additional large branches of rosemary for the grill, soaked in water for 30 minutes shopping list
How to make it
- Place the hens in a baking dish that can hold them in a single layer. Season with salt and pepper, scatter the garlic over, using your fingers remove the leaves from the herbs and add to, along with the lemon and orange. Add a good amount of extra virgin olive oil and massage those birds well. Cover and refrigerate overnight, turning once or twice.
- Heat your grill and set for off heat cooking; the grill temperature when the lid is closed should be about 325 to 350 degrees F. Place the soaked rosemary sprigs on the cooking area (where the flame is off :-) ) and top those with the lemon and orange slices you have rescued from the marinade See Photo. (or cut fresh, which is what I did) Take any large pieces of herbs off the birds, then place, bone side down on the rosemary "rack". Close the lid and cook for about 1 hour, or until the juices run clear. Makes 6 servings.
- Per Serving: 438 Calories; 33g Fat (8g Sat, 17g Mono, 5g Poly); 29g Protein; 6g Carbohydrate; 2g Dietary Fiber; 170mg Cholesterol; 461mg Sodium.
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