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Easy Rotisserie Cornish Hen:
!Warning! ALL Poultry products should have a minimum temperature of 165 F / 74 C.
Failure to reach this temperature can cause foodborne illness. A Meat Thermometer is required to ensure
meat is properly cooked to this temperature.
Equipment:
Rotisserie (see Rotisserie) ,Fire Pit (see Camp Fire) Bowl, Meat Thermometer
Ingredients:
Cornish Hen, 1 tbsp Olive Oil, 1 tbsp Salt, 1 tbsp Pepper, 1 tbsp Garlic Powder, 1 tbsp Paprika, 1/2 Lemon
Instructions:
1. Remove Cornish Hens from packaging and let drain in sink. All fluid should drain from outside and inside of cornish hens.
2. Rub olive oil over all surfaces of cornish hens. Combine Salt, Pepper, Garlic Powder and Paprika. Rub combined spices
over cornish hen. Stuff half of lemon into cornish hen and marinate in refrigerator 1 hour - 8 hours.
3. Start fire in fire pit (see Camp Fire). Secure cornish hen on rotisserie being sure that spit (main rod)
is through middle of cornish hen and skewer (side rod) is through thick part of cornish hen. Place the rotisserie spit in rotisserie holder.
Build fire up to cook chicken being sure that flames do not touch bottom of cornish hen. Rotate rotisserie spit every 15 minutes.
4. After 1-1/2 - 2 hours of cooking, insert meat temperature into thickest part of breast of cornish hen. When internal temperature reaches
165 F / 74 C the cornish hen can be removed from rotisserie. Cut cornish hen down center, in two halves and serve!
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