07-05-2008, 04:53 PM
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#1 | |
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Executive Chef
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Grilling Cornish Hen?
Anyone ever grill a cornish hen? I'd like to do that in a day or two and need some help!!!
ETA: This will be on a charcoal grill. Last edited by Angie; 07-05-2008 at 05:02 PM. |
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07-05-2008, 07:56 PM
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#2 | |
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Certified Executive Chef
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I did, once, and it was on a charcoal grill. I put a dry rub on em, then grilled them along the sides of the grill over well ashed coals stacked in the center (so it was an indirect heat). After a good hour or so, I replenished the coals then put em closer to the middle to get a good char on them.
I wasn't that thrilled with em (probably need a better dry rub and finishing idea), but they were cooked and still good to eat. They were also pretty small ones, so I am sure I didn't need to indirect cook that long either but hey it was my first time trying something like that on the grill. Hopefully our grill experts will be along to help soon!
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Buddy  "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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07-05-2008, 08:45 PM
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#3 | |
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Certified Executive Chef
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 I assume you are grilling halves instead of whole if so it's no different than chicken in fact it will cook even quicker. I don't see whole ones too hard either if they are not the big ones they seem to sell these days. Heres an idea cook them like beer can chicken but use one of those small individual juice or V8 cans.
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"It's so beautifully arranged on the plate - you know someone's fingers have been all over it." - Julia Child |
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07-05-2008, 08:58 PM
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Executive Chef
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Splitting them down one side (butterflying) is a good idea (cooked indirectly)
But if you're keeping them whole, you can rottise them or indirect, low, cover cook them with grill lid. Then uncover to crisp up skin. Check your packaging for correct internal temp, and use your thermometer. You can stuff all kinds of things in the cavity too. Fruits, herbs, veggies. Sounds good to me.
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07-05-2008, 08:58 PM
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#6 | |
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Executive Chef
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I wonder if it would work in a little roaster? I just don't wanna start the oven in the summer!
I'll also have to look into the beer butt recipe again! |
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07-05-2008, 09:24 PM
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#8 | |
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Executive Chef
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Well I've made my list to head to the store in the morning and get what I need for beer but cornish hen on the grill! Thanks all!
Anyone ever find a fresh cornish hen? I'm just concerned that it'll be frozen and want to make sure it thaws in time!! |
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07-05-2008, 09:46 PM
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#9 | |
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Cook
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bone them and stuff with brandy bread stuffing
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07-05-2008, 10:23 PM
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#10 | |
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Sous Chef
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Get a couple of those 6 oz cans of V-8 juice.
Drink or dispose of the juice... Then prepare the hens as you would Beer Butt Chicken! Tried them a couple of Christmases ago and they came out very tasty. edit to add: oops, too late someone beat me to it. Shoulda read the thread, LOL! |
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I would just die without food!!!!!
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