Grilled Cornish Games Hens (Poussin, little chickens) Time: 60 minutes
with Lemon, Honey and Rosemary Glaze
The poussin that we get are very young chickens and weigh about 16oz (500gr) each. They are perfect individual servings (with maybe a snack leftover). If you get larger birds one may be enough, and, as they are cut in half to cook faster, serving will be easy. Or fix two and have cold chicken/game hen for lunch tomorrow! If you prefer to leave them whole add 10 minutes to the cooking time. When done they should have a lovely, dark gold glaze.
1 - 2 Cornish game hens or poussin (little chickens), depending on size.
3 tbs olive oil
1/4 cup lemon juice
2 tbs Dijon-style mustard
2 tbs honey
2 tbs chopped fresh rosemary
1/2 tsp garlic powder
2 more rosemary sprigs (optional - to be used as brushes)
Cut birds in half using poultry sheers or other heavy duty scissors. Rub with 1 tsp of the oil. Cook on barbecue grill over indirect heat (either charcoal or gas), covered, for 45 - 60 minutes, depending on size or until done. Poultry is done at 160 F (70C) on your meat thermometer and/or the juices run clear when pierced with knife. Chop rosemary. In a small bowl mix remaining oil, lemon, mustard, honey, rosemary and garlic. During last 30 minutes of cooking baste with sauce 2 or 3 times - using rosemary sprigs if you have them.... When done, remove and serve - don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy).
Or they can be baked in a shallow roasting pan in a 400F oven for 45 - 60 minutes, until done. If baking, start basting immediately.
Cooking for Two? Or more?
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