Rubbed And Smoked Cornish Hen
From elgourmand2 8 years ago
- 30 min + 2 hrs to make
- Serves 4
I recall mentioning a while back that I was up to my rear bumper in pigeons. Still am. You will use Squab or Cornish hen so I use Cornish hen in the recipe. If using squab or pigeon, double the number of birds per serving; everything else stays the same. Read more I did the pigeons in my smoke shed, with the sausages and hams, etc. for a couple days but I’m sure a smaller smoker will work. See less
Ingredients
- • 4 Cornish hens. (8 squab or pigeons). shopping list
- For the rub: shopping list
- • 1 cup raw sugar. shopping list
- • ¼ cup coarse sea salt. Not table salt. shopping list
- • ½ tsp. red pepper flakes, Optional. shopping list
- • ½ tsp. basil. shopping list
- • ½ tsp. smoked paprika. shopping list
- • ½ tsp. FG black pepper. shopping list
- For the hens: shopping list
- • ½ cup dry white wine. shopping list
How to make it
- 1. Mix the rub ingredients and set aside.
- 2. Prep the hens as needed. Check for pin feathers, remove giblets, etc. Rinse and pat dry.
- 3. Apply the rub to the hens. Really rub it in, don’t be gentle. Rub some more.
- 4. Fire up the smoker, spray the hens with the wine and put them in the smoker.
- 5. Smoke the hens for 2-3 hours, spraying with the wine every 30 minutes, until the internal temp reaches about 165 F (75 C) and remove from smoker.
- 6. Heat the oven to 350 F (175 C).
- 7. Check the hens for doneness and bake at 350 F (175 C) until desired doneness is reached; or you can just leave them in the smoker until they are done to your liking.
- 8. Remove to a serving platter, cover loosely and let rest 10-15 minutes.
- 9. Spray with wine and serve.
- I served these with Spaetzle with a dollop of sour cream, sautéed zucchini and warm Focaccia. The rest of the wine found a home.
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