Smoked Cornish Hens

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Smoked Cornish hens offer a delightful twist on everyday chicken dinners. Adding a touch of smokiness to these small, tender birds. This recipe transforms them into a gourmet delight, perfect for special occasions or a cozy family dinner.

Course entree, Main Course

Cuisine American

Prep Time 10

Cook Time 2

Total Time 2 10

Servings servings

Calories 467kcal

Author Beth Neels

Cost $10

Equipment

grill-gas/ smoker

Ingredients

2 Cornish Game Hens
2 Teaspoons coarse kosher salt or sea salt
1 Teaspoon cracked black pepper
2 Teaspoons paprika
1 Teaspoon rosemary
1 Teaspoon dried thyme
1 large stalk celery
1 carrot
½ onion

Instructions

Clean the birds of any leftover feathers and trim excess skin or fat. Dry with a paper towel.
2 Cornish Game Hens
Season the cavities with the dry rub. Fill the cavities with a mixture of rough-chopped celery, onion, and carrot. Season them with salt and pepper and the dry rub.
2 Teaspoons coarse kosher salt or sea salt, 1 Teaspoon cracked black pepper, 2 Teaspoons paprika, 1 Teaspoon rosemary, 1 Teaspoon dried thyme, 1 large stalk celery, 1 carrot, ½ onion
Rub the dry rub into the skin. If the rub doesn’t seem to be sticking, baste them with a bit of olive oil. And reapply the rub.
Truss the legs with kitchen twine.
Set up your smoker with wood and water. Preheat to 225°F /110°C. Place the hens with the breast side up onto the smoker or grill racks.
Smoke the birds for 2-3 hours, depending on the size of the hens and your smoker. Smoke them to an internal temperature of 165°F/80°C. Test the temperature with a good quality meat thermometer placed in the thickest part of the thigh. Be sure that you aren’t hitting a bone when you test the temp.

Notes

What types of wood to use

We prefer fruit woods such as apple or cherry for poultry. The subtle smoke doesn’t overpower the mild taste of the bird. Other woods that can be used are maple, pecan, or hickory, although we find hickory too heavy of a smoke.

How to store leftovers

Remove the meat from the bones. Wrap it in plastic wrap and place it in an airtight container. The extra layer of plastic will help the meat maintain moisture. Store it in the fridge for 3 to 4 days.

For longer storage, freeze the meat double-wrapped for about three months.

See the article above for more tips and tricks and step-by-step photos.

Nutrition