SMOKED-SALTED ROCK CORNISH HENS

You can also bake the Hens in an oven preheated to 375°F (190°C). Place Hens in a roasting pan over a bed of root vegetables, add 2 cups of chicken broth, and bake for about 45 minutes or until skin is crisp and brown, regularly basting with drippings. Internal temperature should be 180°F (82°C).

A recipe that keeps on giving! Leftovers are just as delicious and make a great addition to salads, sandwiches, pasta, etc.

Whole Poultry Grills Roasts BBQ Summertime

2-4 Portions

15 min Prepping

40 min Cooking

Recipe Easy

Ingredients

2 Exceldor Rock Cornish Hens, about 1.63 lb. (0.74 kg) each, cut in half (for grilling)

3 tbsp. (45 ml) salt
2 tbsp. (30 ml) smoked paprika
2 tbsp. (30 ml) olive oil
Root vegetables, to taste (parsnips, carrots, turnips, white turnips, etc.)
Pepper

Directions

Click the steps to erase them.

Prepare the smoked salt. In a bowl, mix salt and smoked paprika. Rub Hens with olive oil, then the salt and smoked paprika mixture.
Let the Hens absorb the spice flavors. Cover with plastic wrap and refrigerate 12 to 24 hours.
Preheat barbecue to medium-high heat. Grill Rock Cornish Hens on both sides until brown. Continue grilling using the indirect cooking method.
Serve the Hens with root vegetables.