Smoked Cornish Hens with Port Wine Sauce Time: 70 minutes ......for those that don't know a Cornish hen from a little chicken - use a little chicken (poussin)..under 1 1/2 kilos (2 1/2 lb)
1 or 2 Cornish hens - or poussin 1 large one could be enough for 2 people but I always do 2 - we like the
leftovers for lunch on Sunday
1 tbs olive oil
1 tbs lemon juice
Salt and pepper
Mix lemon and oil together and rub over hens, then salt and pepper. Tie legs together with kitchen string and fold wing tips under back (at first joint) - keeps them from flapping. If you have a smoker chances are good that you know how to use it - smoke until done, 2 - 3 hours. If you don't, you can cook on a kettle - style barbecue over indirect heat (throw some wood chips, soaked in water first, on the coals from time to time) for about an hour or until done. Lacking both of these put in shallow roasting pan and roast in 400F oven for 50 - 60 minutes or until done. Get a meat thermometer - wonderful gadget, especially the kind with a remote viewer and temperature alert
or cook until juices run clear when pierced with knife. During last 15 minutes of cooking baste with sauce once or twice. When done, remove from heat, cut string and serve with sauce on side. Don't forget finger bowls (it's messy) and bone bowls (to keep your plates tidy).
Port Sauce
1/2 cup port - tawny is good get something good enough to drink (you are only using 1/2 cup)
or you could substitute Madeira if you want something cheaper
1 cup red current jelly - cheapest you can find
2 tbs Balsamic (or red wine) vinegar
Combine all ingredients in small saucepan. Heat over low heat, whisking, until jelly melts. If you don't want the alcohol let it simmer a few minutes to burn off. It will thicken slightly as it cools.
Cooking for Two? Or more?
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