Smoked Rock Cornish Hens
- Hickory chips (plus apple and cherry chips, if available)
- 7 Cornish hens (or as many as grill will accommodate)
- 1 tablespoon soy sauce per hen
- 3 tablespoons white wine vinegar per hen
- 1/2 cup vegetable oil
- 1 tablespoon lemon juice
- 5 to 8 dashes Tabasco sauce
- Mix equal parts of hickory, apple and cherry chips for smoke. If apple and
cherry chips are unavailable, use all hickory. Soak in water for AT LEAST 48
hours for maximum smoke.
- Thaw, unstuff, wash and truss hens well. Sprinkle liberally (in proportions
listed) with soy sauce and wine vinegar. Marinate 3 to 4 hours, basting and
- Start fire and when coals are red, add handful of wet chips. When fire is
ready and smoke is ample, pour marinade from hens into a bowl (add a little
more wine vinegar and soy sauce if necessary) and add oil, lemon juice and Tabasco
sauce. Place hens on rack in smoker. Baste with sauce every 15 or 30 minutes
until done. Add more wet chips as required to maintain smoke. Total cooking
time is approximately 3 to 3 1/2 hours, depending on cooker and smoke.
Yield: 7 servings
The smoked hens may be cooled, securely wrapped and frozen for later use. Thaw
hens and place in slow oven (250 degrees F to 275 degrees F) for about 30 minutes.
This allows the "smoke" to re-penetrate the hens.
This is good served with a wild rice dish, green vegetables and fruit salad.
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