Herb Encrusted Cornish Hens
If you are like me, then you might be looking for something new to have on Thanksgiving. Introducing this Herb Encrust Cornish Hens recipe cooked over hot Cowboy Charcoal.
Servings: 4 people
Ingredients
Cornish Hens:
- 3 Cornish Game Hens
- 6 tbsp of Cold Butter
- 1.5 tbsp of Canola Oil
- 1 Lemon juiced
- Lemon Halves for garnish
Herb Seasoning:
- 2 tsp of Rosemary finely chopped
- 2 tsp of Thyme chopped
- 2 tsp of Tarragon finely chopped
- 1 tsp of Parsley finely chopped
- 6 Garlic Cloves minced
- 1.5 tsp of Smoked Paprika
- 1.5 tsp of Sea Salt
- 1.5 tsp of Black Pepper
- 1 tsp of Red Chili Flakes
Potatoes:
- 4 Russet Potatoes wedged
- 1.5 tsp of Kosher Salt
- 1 tsp of Black
- Oil
Instructions
- Using a spoon, separate the skin from the breast meat on the cornish hens. Make sure to be careful as to not break the skin. Once they are all separated, add one tbsp of butter under the skin of each breast. In a bowl, mix together the canola oil and the lemon juice. Lather the meat in the oil + juice. Mix together the ingredients for the herb seasoning. Thoroughly season the meat on all sides and inside. Lather and season the potatoes when everything else is done.
- Using Cowboy Charcoal, preheat your smoker to a medium-high temperature of 375F. Feel free to add wood chips or chunks for additional smoke flavor.
- In a roasting skillet or cast iron pan, add the potatoes and the cornish hens along with some lemon wedges if you desire. Add the skillet to the smoker to cook for 2.5-3 hours or until cornish hens register 165F internal. Make sure to stir the potatoes occasionally. When the meat is done, pull it off and let it rest for 5 minutes.
- Serve the meat whole, sliced or halved. Enjoy!