Rotisserie Game Hens With Nectarine Chutney Recipes

CORNISH HENS ON A ROTISSERIE

Steps:

• Wash the hens under cold water and pat dry with a paper towel. Mix all the spices together and rub the outside of the hen making sure it is coated with the spice very well. Slide the hens on to the the rod and secure with cotton string around the end of the legs and wings.
• If you have a rotisserie, set temp to 350 or on the medium setting. Cook hens 30-40 or until temp reaches 170 in the thigh area . Let set for 5-7 minutes before serving.
• You can also use your oven set at 350,I have found it works the best if you can set the hens on a small rack inside a roasting pan ans baste the last 15 minutes.

TANDOORI MARINATED CORNISH HENS ON THE ROTISSERIE

Steps:

• Place onion, garlic, ginger, saffron, lime juice, yogurt and the remaining spices in a bowl. Stir to combine.
• Place the hens in a baking dish and rub the entire hen, including the cavity with the marinade. Cover the hens and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• Preheat the grill to high. Skewer the hens on the rotisserie and grill for approximately 1 1/4 hours or until cooked through.
• Place the sliced onions in a bowl of ice water, cover and refrigerate while the hens are grilling. Right before serving, remove the onions from the water and pat dry. Half the hens and serve with onion slices, cilantro sprigs and lime wedges.

ROTISSERIE BBQ CORNISH GAME HENS

Steps:

• For a G.E. Countertop Oven with Rotisserie:.
• Combine all the ingredients of the rub. Use on poultry: lightly brush bird with olive oil, then rub spice mixture over and under the skin. Let marinade for up to 12 hours.
• Warning: Do Not reuse leftover rub or marinade after it has been applied to meat or poultry; it may contain harmful bacteria.
• Use a baking twine to secure the bird(s) legs and wings to keep from flopping around as the rotisserie is turning.
• Position a rotisserie fork at the opposite end of the spit from where the point is located and secure into position using the thumbscrews.
• Thread the spit through the bird(s) cavity and secure the fork into the meat of the bird.
• Place the second fork onto the spit and secure into the meat.
• Insert the pointed end of the spit into the rotisserie motor and the other end into the support.
• Place the drip pan in the oven in the lowest position to catch the drippings.
• Turn the timer to the Stay on position (I set mine to 60 minutes then to 30 minutes so I have to check on the birds). Allow to cook for 1 1/2 to 2 hours.
• For the mop:.
• Mix all ingredients in a pot, and heat over med/low for 20 minutes.
• Let the mop cool before placing in a sprayer.
• Moisten the birds by spraying the mop onto them about every 20 to 30 minutes during cooking.
• Birds are done when juices run clear and the legs separate from the birds easily.

HERB GARLIC ROTISSERIE CORNISH GAME HENS

Steps:

• Rinse game hens and pat dry. In mixing bowl, blend all ingredients (except hens) into a paste. Rub herb paste thoroughly over the game hens and into the cavities, as well.
• Secure onto the rotisserie and roast for fifty five minutes to one hour, or until golden brown. If you don't have a rotisserie, you can bake the game hens in a three hundred and fifty degree oven for the same amount of time, until brown.

ROTISSERIE ASIAN-STYLE CORNISH GAME HENS

Steps:

• In a shallow dish mix together the first 7 ingredients, then transfer to a large heavy ziploc plastic freezer bag, add in the hens; seal the bag and toss to coat.
• Refrigerate for about 5 hours.
• Remove the hens and thread on the rotisserie (reserve the marinade and discard the green onion halves).
• Pour the reserved marinade in a small saucepan.
• Reserve 1/4-cup of the chicken broth and pour the rest in with the marinade; bring to a boil and simmer for 5 minutes.
• In a small cup whisk together the reserved 1/4 cup chicken broth with 2 teaspoons cornstarch; add to the simmering sauce, and cook for about 1 minute, stirring constantly.
• Prepare the gill to medium heat, or whatever heat desired to rotisserie.
• Secure the hens with strong string, then thread the hens onto the rotisserie rack, sprinkle with black pepper if desired.
• Grill until the hens are done about 1 hour.
• Place the hens on a platter and sprinkle with sesame seeds and green onions.
• Serve hens with sauce on the side.

ROTISSERIE GAME HENS WITH NECTARINE CHUTNEY

Steps:

• TO MAKE THE PASTE: In a small bowl mix together the paste ingredients. Remove the giblets from the hens and discard. Rinse the hens, inside and out, under cold water and pat dry with paper towels. Rub the paste all over, inside and out. Place in a large, resealable plastic bag. Press the air out of the bag, seal tightly, and refrigerate for 8 to 24 hours. TO MAKE THE CHUTNEY: In a medium, heavy saucepan combine the chutney ingredients. Bring to a boil, then simmer over moderate heat, stirring frequently, until the mixture is reduced and slightly thickened, 20 to 30 minutes. Cool to room temperature. Cover and refrigerate for several hours or up to 3 days. Divide into two bowls. Allow to come to room temperature before serving. Remove the hens from the bag. Truss with cotton string (see REFERANCE & APPENDIX, _Trussing: All Tied Up) and season with salt. Center lengthwise on the spit and adjust on the rotisserie. Let the hens rotate over Indirect High heat until the juices run clear and the meat is no longer pink at the bone, 45 minutes to 1 hour. For a succulent glaze, baste with the chutney from one of the bowls during the last 10 minutes of grilling time discard any that remains. Turn off the rotisserie. Using barbecue mitts, remove the spit from the rotisserie and slide the hens from the spit onto a cutting board. Loosely cover with aluminum foil and allow to rest for 5 to 10 minutes. Using poultry shears or a sharp knife, remove the string and split each hen in half. Serve warm with the reserved bowl of chutney.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.