|
|
Hickory chips are widely
used to add flavor to grilled turkey or ham, here it is used
with Cornish hens.
Herbed
Hickory-Smoked Cornish Hens
- Grill Ingredients:
- 2 1/2 cups hickory chips
Cornish Hens Ingredients:
- 3 tablespoons butter or
margarine, melted
1 1/2 teaspoons chopped fresh rosemary*
1 1/2 teaspoons chopped fresh sage leaves**
1 tablespoon dry sherry, if desired
4 Cornish game hens, thawed, giblets removed
2 cloves garlic, cut in half
16 whole sage leaves
- Cover hickory chips with
water in medium bowl; soak 30 minutes.
- Heat one side of gas grill
to medium or charcoal grill until coals are ash white. Place
coals to one side in charcoal grill. Make aluminum foil drip
pan; place opposite hot coals. Cover hot coals with hickory chips.
- Stir together butter,
rosemary, 1 1/2 teaspoons sage and sherry in small bowl; set
aside.
- Rub skin of game hens
with cut garlic. Gently loosen skin over breast of each game
hen; place 4 sage leaves under skin. Tie legs together.
- Place game hens on grill
over drip pan. Baste with butter mixture. Grill for 40 minutes;
turn. Baste with butter mixture. Continue grilling until no longer
pink (30 to 40 minutes).
Makes 4 servings.
*Substitute 1/2 teaspoon
dried rosemary.
**Substitute 1/2 teaspoon
dried sage leaves.
loading
|
|
|
