Description
Discover a flavorful twist for your Thanksgiving feast with these Herb Encrusted Cornish Hens cooked over Cowboy Charcoal for a smoky, tender main course. The combination of fresh herbs, garlic, and a hint of smoked paprika enhances the juicy cornish hens, while golden roasted russet potatoes complete this hearty American meal.
Ingredients
Cornish Hens:
- 3 Cornish Game Hens
- 6 tbsp Cold Butter
- 1.5 tbsp Canola Oil
- 1 Lemon, juiced
- Lemon Halves for garnish
Herb Seasoning:
- 2 tsp Rosemary, finely chopped
- 2 tsp Thyme, chopped
- 2 tsp Tarragon, finely chopped
- 1 tsp Parsley, finely chopped
- 6 Garlic Cloves, minced
- 1.5 tsp Smoked Paprika
- 1.5 tsp Sea Salt
- 1.5 tsp Black Pepper
- 1 tsp Red Chili Flakes
Potatoes:
- 4 Russet Potatoes, wedged
- 1.5 tsp Kosher Salt
- 1 tsp Black Pepper
- Oil (for lathering potatoes)
Instructions
- Prepare the Cornish Hens: Using a spoon, carefully separate the skin from the breast meat without breaking the skin. Place 1 tablespoon of cold butter under the skin of each breast to keep the meat moist and flavorful. In a bowl, mix the canola oil and lemon juice and generously lather the hens’ meat with this mixture.
- Make Herb Seasoning: Combine rosemary, thyme, tarragon, parsley, minced garlic, smoked paprika, sea salt, black pepper, and red chili flakes in a bowl. Thoroughly season the hens inside and out with this herb blend to infuse aromatic flavors.
- Season the Potatoes: Once the hens are prepared, lather the wedged russet potatoes with oil and season with kosher salt and black pepper to prepare them for roasting alongside the hens.
- Preheat Smoker: Using Cowboy Charcoal, preheat your smoker to a medium-high temperature of 375°F. Optionally, add wood chips or chunks to enhance the smoky flavor throughout the cooking process.
- Cook the Hens and Potatoes: Place the hens and seasoned potatoes in a roasting skillet or cast iron pan along with lemon wedges for added aroma and flavor. Transfer the skillet to the smoker and cook for 2.5 to 3 hours or until the hens reach an internal temperature of 165°F. Stir the potatoes occasionally to ensure even roasting.
- Rest and Serve: Once cooked, remove the hens from the smoker and let them rest for 5 minutes to redistribute juices. Serve whole, sliced, or halved accompanied by the roasted potatoes and garnish with lemon wedges. Enjoy your smoky, herb-encrusted feast!
Notes
- Be gentle when separating the skin from the breast meat to prevent tearing.
- Adding wood chips to the charcoal smoker enhances the smoky flavor profile.
- Internal temperature of 165°F ensures safe and perfectly cooked poultry.
- Letting the hens rest after cooking keeps the meat juicy and tender.
- Feel free to customize herb seasoning to preference or omit chili flakes for less heat.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
