How To Cook Cornish Hens On A Rotisserie Grill

Guys will exist guys, and they are never more than than guys when there is the loftier potential for heat, they get to stick long sword-like "tools" into innocent cuts of meat, and they can play with a new toy.

In this case, the new toy is a rotisserie attachment Dr. 1000 bought to accessorize the grill. He claims he bought it because the rotisserie method of cooking is like shooting fish in a barrel and pretty much hands off. That may be so, only I think he bought it for the sword — um, skewer, that is.

The first time he gave the new toy a test drive, he decided to make it fully loaded to encounter how far he could push the possibilities. Four Cornish hens on a spit was quite the sight to see. They turned out great. Make sure you brine the hens for ii hours before roasting to assure the meat is tender and the skin crisps well. There is no cardinal to timing on this recipe. The goal is crispy pare on the birds and the way to do that is dry the peel as much equally possible earlier cooking. Afterward removing from the brine, let the hens air dry out. So proceed with the oil and herb rub.

For Brine

• 8 cups water
• i/two loving cup Kosher salt
• 1/4 cup sugar
• half dozen T poultry rub

Mix brine solution in a big, sealable plastic storage container

Remaining ingredients

• 4 Cornish hens
• 2 sticks unsalted butter, 1 softened, one melted
• four cloves garlic, minced
• 4 T minced parsley
• 2 T minced sage leaves
• 2 T thyme leaves, minced

Other tools: kitchen string, rotisserie grill apparatus

Add together Cornish hens to alkali solution in storage container. Tiptop with water to insure hens are covered in brine. Cover and seal container and identify in refrigerator for two-4 hours.

If you are cooking the hens later, you may take them out of the brine after 4 hours and keep in refrigerator on baking pan until ready to go along to next stride.

Identify softened butter in a medium bowl. Add together garlic, parsley, sage and thyme and mash into butter to gear up a paste.

Remove hens from refrigerator ane hour earlier planning to rotisserie. Loosen skin on breasts and rub i tsp butter herb mixture on each hen. Reserve remaining herb butter. Using precut lengths of kitchen string, truss legs. Trussing is an important pace. Information technology allows the juices to stay inside the bird and prevents the legs from catching on the pan equally the chicken rotates. Rub remaining butter herb mixture on hen skin.

Set up grill for rotisserie by removing grates and placing big aluminum foil pan beneath rotisserie expanse to catch juices.

Turn on grill to high 15 minutes before cooking. Thread hens on skewer and set on grill. Lower grill rut to medium, almost 375 ° F.

Brush with melted butter while roasting. Cook hens until internal temperature registers 165 ° F and the skin is dark brown and crisped, about 1.5 hours. Remove hens from skewer and place on clean cut board. Tent with foil and allow residue so juices redistribute. Cutting hens in half to serve.

Serves 8.

Source: https://www.feedingthefamished.com/rotisserie-cornish-hens-on-a-spit/

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