CORNISH HEN*****BEST Grilled Cornish Hen

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Don't skip the brining - it's what makes the dish - that and the cooking method.

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  • 4
  • 30 mins

Ingredients

  • BRINE:
  • 1 1/2 cups boiling water
  • 1/2 cup ice cubes (if necessary)
  • 2 tbsp. coarse sea salt
  • 2 tbsp. sugar
  • 1 bay leaf
  • 2 cloves garlic, smashed
  • 5 - 6 peppercorns
  • 3 - 4 allspice and/or juniper berries
  • sprigs of fresh herbs - rosemary, thyme, sage, tarragon, etc.
  • piece of onion or shallot, chopped
  • 1 chopped jalapeno or pinch of hot pepper flakes
  • fresh fennel, chopped
  • 1 cornish hen (about 12 oz/375 g each)
  • RUB:
  • 1 tbsp. dijon mustard
  • 1 tsp. dried rosemary, crushed
  • 1 tsp. lemon juice
  • 1 tsp. EVOO
  • 1 tsp. crushed garlic
  • sea salt and cracked black pepper

Preparation

Step 1

* Spatchcock hen: Using kitchen shears, cut down each side of backbone; remove backbone and discard or save for stock. Turn hen breast side up; press firmly on breastbone to flatten. Trim ends of wings; trim excess fat and skin and cut it in half.

* Combine all brine ingredients and allow to cool to room temperature. Brine hen overnight in the fridge in a zip loc bag.

* Rub: In small bowl, mix rub ingredients, adding a bit of extra olive oil if necessary to acheive spreading consistency. Set aside.

* Remove hen from brine and pat dry. Allow to air dry for about 30 minutes.

* Rub dijon mixture all over breast side of hen. Let sit (refrigerated if warm) for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

* To barbecue, heat 2 outside burners of grill to medium-high. Brush grill over unlit burner LIBERALLY with oil. Place foil pouch of soaked and dry wood chips (1/3 wet, 2/3 dry) on lit burner and wait for smoke.

* Place hen, bone side down, on greased grill. Close lid and grill until bottom is marked, about 25 minutes. Turn and grill until juices run clear when thighs are pierced, about 20 minutes. Move any pieces that need more crisping or colouring over direct heat. Close lid and grill until golden brown, about 3 minutes.

* Remove and cover with foil and let rest for 10 - 15 minutes, then serve.

* In a pinch, you can cook this in the small oven. Drain the hen and pat it dry and place it in a small dish just large enough to hold it and tent loosely with foil. Cook at 450° for 20 minutes then remove the foil and cook for a further 35 minutes at 450°. Remove and cover with foil and let rest for 10 - 15 minutes. Did it this way August 2, 2010 because it was raining and couldn't grill and it was still very good.

Nutrition Facts
4 Servings

Calories 154.9
Total Fat 10.7 g
Saturated Fat 2.7 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.8 g
Cholesterol 92.5 mg
Sodium 137.6 mg
Potassium 3.0 mg
Total Carbohydrate 0.2 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 13.5 g

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