Smoked Cornish Game Hens
Cornish Game Hens with Wild Rice is one of my favorite meals! I recently made it for a holiday dinner, and I’ll be serving it again this weekend for my mother’s 85th birthday. Years ago, my mother made Cornish game hens stuffed with wild rice dressing—simple, oven-baked hens. I’ve given her recipe a 21st-century update by brining the hens, adding an herbaceous rub before smoking them, and serving an updated wild rice dressing on the side instead of inside the hen.
Cornish Game Hens, Smoked and Glazed
Delicious smoked, Cornish Game Hen with a lovely glaze (three choices!)
Ingredients
- 2 cornish game hens
- 1/2 gallon cold water
- 1/2 cup kosher salt
- 1/2 cup brown sugar
- 1/4 cup seasoning rub see in notes
- Glaze see in notes
Instructions
- Rinse and pat dry the game hens. Find an enormous contain in which to brine them. Combine water, salt, and sugar until fully dissolved. Submerge the hens as much as possible and let soak 4 -10 hours or overnight.
- In the morning, remove the hens, rinse under cold water, and pat dry. Preheat the smoker to 225℉.Generously rub the hens with the seasoning mix.Cook the hens until an internal temperature of 165℉, for about 1½ to 2 hours.When the hens read about 145 -150 ℉, begin glazing. You only want to baste for the last 25-30 minutes, so judge how fast the hens are cooking.
Notes
Seasoning Mix
- 1 tbs garlic powder
- 1 tbs thyme, dried
- 1 tbs rosemary, dried
- 1 tbs parsley, dried
- 1 1bs sea salt
- .5 tbs onion powder
- .5 tbs cracked pepper
- 1 shallot, minced
- 2 tbs butter
- 1 jar apricot preserves
- .5 cups Dijon mustard,
- .5 cup soy sauce
- 2 cups apple cider
- 1/2 cup pure maple syrup
- 2 tbs cornstarch, mixed with 2 tbs cold water
Tried this recipe?Let us know how it was!