The Thanksgiving Capon got nixed and so I went with Cornish Hens.
These Hens were on the larger side at 1.75-2lbs each, and at $12-14. each they ended up costing more than the Capon.
However these were much meatier than the scrawny little 1-1.25lb Tyson birds they had in the next bin, and it was a no-brainer going with the larger hens.
So I started by making a stuffing that consisted of wild rice cooked in chicken broth, sage pork sausage, diced apple and sweet onion, roasted chopped pecans, brown sugar, bacon grease and a little more chicken broth, and a bouquet garni of various herbs.
Once the stuffing was cooked and cooled a bit I used it to stuff the Cornish Hens.
Tied the leg crossed to hold in the stuffing, pinned the wings to the body and laid them in the smoker.
Brushed them with a mix of butter and balsamic vinegar, then dusted them with a herb mix.
Smoker was set for 400° and they cooked to an IT of 165° in the breast, cook time was about an hour and twenty minutes.
Look at those hens coming along so nicely!
And done! Ready for Thanksgiving Dinner.
Most were served halved, but a few hearty eaters took a whole bird.
Served various sides, shown with green bean casserole and extra stuffing.
Capon in the freezer, I'll get around to it sometime.
These Hens were on the larger side at 1.75-2lbs each, and at $12-14. each they ended up costing more than the Capon.
However these were much meatier than the scrawny little 1-1.25lb Tyson birds they had in the next bin, and it was a no-brainer going with the larger hens.
So I started by making a stuffing that consisted of wild rice cooked in chicken broth, sage pork sausage, diced apple and sweet onion, roasted chopped pecans, brown sugar, bacon grease and a little more chicken broth, and a bouquet garni of various herbs.
Once the stuffing was cooked and cooled a bit I used it to stuff the Cornish Hens.
Tied the leg crossed to hold in the stuffing, pinned the wings to the body and laid them in the smoker.
Brushed them with a mix of butter and balsamic vinegar, then dusted them with a herb mix.
Smoker was set for 400° and they cooked to an IT of 165° in the breast, cook time was about an hour and twenty minutes.
Look at those hens coming along so nicely!
And done! Ready for Thanksgiving Dinner.
Most were served halved, but a few hearty eaters took a whole bird.
Served various sides, shown with green bean casserole and extra stuffing.
Capon in the freezer, I'll get around to it sometime.