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Add a photoServings: 8
Ingredients
- 2 quart water
- 1/3 c. salt
- 1/4 c. pickling spice - (half of 1 1/2-ounce jar)
- 4 x Cornish game hens - (1 to 1 1/2 lbs ea)
Directions
- In a Dutch oven, combine water, salt, and pickling spice; bring to a boil. Remove from heat and refrigeratecompletely.
- Thaw Cornish game hens, if frzn. Rinse hens and pat dry. Submerge hens in chilled pickling marinade. Marinate in refrigerator 12 hrs.
- Prepare charcoal or possibly gas grill or possibly traditional smoker for Indirect smoking on Low Heat (follow instructions in owner's manual). Use two layers of charcoal for smoker. For best results for this recipe, use wine barrel chips, hickory or possibly mesquite chips or possibly chunks, or possibly fruit woods (such as cherry or possibly peach).
- Remove hens from marinade; throw away marinade. Pat hens dry with paper towels; brush off excess pickling spice.
- Place hens on cooking grate of fully smoking grill or possibly smoker. Smoke 3 to 4 hrs over charcoal or possibly 45 to 60 min over gas, or possibly till meat thermometer inserted into thigh registers 180 degrees. Hens should be tender and juices should run clear.
- This recipe yields 8 servings.
- Wine Recommendation: Nestle these tender birds in a rich, honeyed Chardonnay.
- Beer Recommendation: Something malty for the salty; a rich blond ale will complement the crispy skin and tender meat of these brined beauties.
- Comments: An exquisite little bird meets an extraordinary preparation. Your guests will be amazed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 354g | |
| Recipe makes 8 servings | |
| Calories 213 | |
| Calories from Fat 130 | 61% |
| Total Fat 14.47g | 18% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 4789mg | 200% |
| Potassium 283mg | 8% |
| Total Carbs 2.07g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.02g | 0% |
| Protein 17.93g | 29% |
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