Best way to cook cornish hens on gas grill rotissorie style?
Looking for some receipes to cook a couple cornish hens on gas grill rotissorie style and how long to cook them on there. Thanks all!
Know how to cook them, just looking for different idea’s to flavor them up. Just love grilling and always looking for new ideas.
I made a wet rub the other day for some grilled chicken and it turned out fantastic. I used equal parts garlic powder, kosher salt, paprika then put half parts of Cayenne pepper (use less if you are sensitive to heat, or omit if you don’t care for heat), onion powder, black pepper, and brown sugar (also good is thyme, oregano). I added two tablespoons of white vinegar and enough Olive oil to make a thin paste. I rubbed my chicken with this, under and over the skin. Let is rest, a couple of hours then cook as you usually would. With the Cornish hen, because they are so small, you want to make sure not to over cook them. Use an instant read thermometer, when it reads 170 in the breast it’s done. Now if you don’t have one, which I haven’t always had one either, I always went by the skin. If the skin is golden and crispy, and the juices from the thigh are coming out clear when you give it a tug or poke then I always assumed done.
if you’re looking for advice on cooking the two best places to find it on the web are cheftalk.com
or allrecipes.com
i don’t really cook cornish hens but i would imagine that you would stick a large skewer through them and cover…check with a meat thermometer to make sure they are cooked through all the way.
References :
I would definately make a wine baste with herbs. Then just keep basting them till golden brown. From what I remember, dark meat, dark wine. Light meat, light wine. I myself love honey glazed cornish hens. If you have the ability? stuff them with fruit. Helps in keeping them moist and ads alot of flavor. Such as peaches from the plastic containers (Dole) as well as a tart apple and an orange. Put those into the cavity and then use honey with some of the peach juice and seasonings such as fresh basil. Good luck to ya.
References :
I made a wet rub the other day for some grilled chicken and it turned out fantastic. I used equal parts garlic powder, kosher salt, paprika then put half parts of Cayenne pepper (use less if you are sensitive to heat, or omit if you don’t care for heat), onion powder, black pepper, and brown sugar (also good is thyme, oregano). I added two tablespoons of white vinegar and enough Olive oil to make a thin paste. I rubbed my chicken with this, under and over the skin. Let is rest, a couple of hours then cook as you usually would. With the Cornish hen, because they are so small, you want to make sure not to over cook them. Use an instant read thermometer, when it reads 170 in the breast it’s done. Now if you don’t have one, which I haven’t always had one either, I always went by the skin. If the skin is golden and crispy, and the juices from the thigh are coming out clear when you give it a tug or poke then I always assumed done.
References :
Ummm, with the heat on preferably…and the rotisserie rotissering…
References :