03-10-2005, 05:55 AM
CORNISH HENS
Start with 2-4 Cornish Hens and then marinate with a mixture of:
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3 cups of cran-apple juice
1/2 cup apple cider vinegar
1/2 cup light olive oil
3 cloves of grated garlic
1 1/2 Tbs. fresh ground pepper
1 Tbs. Worcestershire sauce
1 Tbs. salt
1/8th tsp. Cayenne pepper - optional
Combine all the ingredients in a plastic or glass bowl and mix thoroughly. The night before, place each hen in a plastic bag (Zip- Lock © style). If three (3) hens, then add 1/3rd of the mixture and allow it to marinate overnight. If 4 hens, then do 1/4th of the mixture - and so on.
We like to gently raise the skin and allow the marinade to seep between the skin and the meat for greater flavor. Marinate 3-8 hours in the refrigerator ­ turning occasionally.
During the cooking process baste with a 50/50 mixture of butter and cran-apple juice. Cook at 325 to 350 degrees in indirect heat until the internal temperature of the Cornish hen reaches 150 to 160 degrees. Allow them to rest for 5 to 10 minutes before serving.
Start with 2-4 Cornish Hens and then marinate with a mixture of:
3 cups of cran-apple juice 1/2 cup apple cider vinegar 1/2 cup light olive oil 3 cloves of grated garlic 1 1/2 Tbs. fresh ground pepper 1 Tbs. Worcestershire sauce 1 Tbs. salt 1/8th tsp. Cayenne pepper - optional Combine all the ingredients in a plastic or glass bowl and mix thoroughly. The night before, place each hen in a plastic bag (Zip- Lock © style). If three (3) hens, then add 1/3rd of the mixture and allow it to marinate overnight. If 4 hens, then do 1/4th of the mixture - and so on.
We like to gently raise the skin and allow the marinade to seep between the skin and the meat for greater flavor. Marinate 3-8 hours in the refrigerator ­ turning occasionally.
During the cooking process baste with a 50/50 mixture of butter and cran-apple juice. Cook at 325 to 350 degrees in indirect heat until the internal temperature of the Cornish hen reaches 150 to 160 degrees. Allow them to rest for 5 to 10 minutes before serving.