What is it about miniature things that makes 'em so much cuter than regularly sized items? Puppies, babies, smart cars- even shoes increase their cuteness quotient in a size 5 as compared to the size 9. And don't even get me started on mini cupcakes. So, this little number is your recipe for the week:
Cedar Planked Cornish Game Hens stuffed with Shallots and Red Pearl Onions
But before we get to the ingredients and how to's, let's talk petite poultry. 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" Hen title and can be bought at pretty much any grocery store. And though they're labeled "hen," both the male and female are used for their meat.
Ingredients
2 Outdoor Gourmet Cedar Grilling Planks (soaked for two or more hours)
2 Cornish Game Hens
1 1/2 cups of kosher salt (for brine)
3 Shallots, (peeled)
8 whole cloves of garlic, (peeled)
2 cups of red pearl onions, (peeled)
Your choice of fresh herbs- (I used thyme and sage)
2 Tablespoons of butter
Next: Remove game hens from brine, pat dry. Stuff birds with shallots, garlic, pearl onions, and herbs, then rub the game hens skin with butter, salt and pepper.
Then: Place stuffed game hens on wet cedar grilling plank, place grilling plank on hot grill. Let the grilling plank begin to smoke and smolder (approximately 10 minutes), reduce heat to low, or move grilling plank to indirect heat area for slight smolder. Allow to cook for 40-50 minutes. Check regularly to prevent cooking too quickly. Use meat thermometer (internal temp. 1700 F.) to test for doneness in the thickest part of the chicken.
Finally: Carefully remove your birds from the grilling planks, cover with foil and allow to rest for 5 to 10 minutes. Enjoy! Welcome to your weekend. -KB
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