The Cornish Game Hen; what makes them different from your everyday, ho-hum chicken? Their size, and that's about it. These tiny fowl (sometimes called Poussin or Rock Cornish) are actually a domestic bird, despite the misleading "Game" title and can be bought at pretty much any grocery store.
2 Cornish Game Hens
6 Shallots, peeled
2 Lemon, slices
Fresh herbs; we used sage, thyme and rosemary
- Soak your grilling plank for at least one hour.
- Rinse game hens, and pat dry. Rub skin with butter, and liberally salt and pepper. Cut game hens in half.
- Prepare your soaked plank by making a bed of fresh herbs, shallots and lemons.
- Place chicken on bed of herbs you've constructed on the cedar plank, and place the whole thing on the preheated grill. Let the grilling plank begin to smoke (approximately 10 minutes), reduce heat to low, or move grilling plank to indirect heat area for slight smolder.
- Allow to cook for 30-35 minutes. Check regularly to prevent cooking too quickly. Use meat thermometer (internal temp. 165 F.) to test for doneness in the thickest part of the chicken.
- Carefully remove your birds from the grilling planks, cover with foil and allow to rest for 5 minutes.
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