SMOKED-SALTED ROCK CORNISH HENS

CORNOUAILLES AU SEL FUME 2138 F

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.

2-4 Portions
15 min Prepping
40 min Cooking
Recipe Easy

Ingredients

  • 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

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