Barbecued Cornish Games Hens (Poussin... little chickens)
Total time: 60 minutes
If you get one, larger bird, you can cut it in half to cook faster (serving will be easy) or leave whole and add 10 - 15 minutes cooking time.
Ingredients:
- 2 Cornish game hens or poussin (little chickens), about 16oz (480gr) each
- 1 tbs olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp finely ground black pepper
- Barbecue Sauce:
- 1/2 cup (4oz, 120ml) ketchup
- 1 cup (8oz, 240ml) tomato sauce
- 3 tbs red wine vinegar
- 2 tbs molasses
- 2 tbs Dijon-style mustard
- 1 tbs Worcestershire sauce
- 2 tsp soy sauce
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 cup (2oz, 60ml) chicken stock
Instructions:
- Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping.
- Rub birds with olive oil.
- Mix dry ingredients and sprinkle on hens.
- Cook hens on barbecue grill over indirect heat for 45 - 60 minutes or until done. Chicken is done at 160F (70C) on your meat thermometer and/or the juices run clear when pierced with knife.
- During last 20 minutes of cooking baste with Barbecue Basting Sauce 2 or 3 times.
-
When done, remove from heat, cut string and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy), additional Barbecue Sauce on the side.
- Or they can be baked in a shallow roasting pan in a 400F oven for the same amount of time - until done. If baking start basting immediately.
- Barbecue Sauce:
- Mix all ingredients except stock, in small sauce pan and bring to a boil over medium heat stirring frequently.
- Simmer 5 minutes, remove from heat and use as needed. Sauce will keep for a week in the refrigerator.
- For Basting Sauce:
- Remove 1/3 cup Barbecue Sauce. Thin with 1/4 cup chicken stock.