Guru Cornish Hens
There are a few rules to follow to make sure these little chickens turn out succulent, tender, and delicious.
- Use a meat thermometer to track the temperature while cooking
- Spatchcock the birds for even cooking
- Inject with Louisiana Love Potion #10 to guarantee moist, well-seasoned meat
- Do not turn the chickens once they are on the grill
- Use a fruit wood such as apple, pear, peach, cherry, etc. to accent the smoke flavor
The roasted pecan, mushroom rice and roasted bell pepper coulis match the smokey flavor of the hens perfectly.
Serving portion is ½ a hen per person
Ingredients for hens
Method for hens
Prepare a hardwood fire with a cooking temperature of 375˚-400˚
Using kitchen shears or a sharp chef’s knife, cut out the backbone of each hen, crack the breastbone, and lay flat.
Turn the hens over so that the inside is facing you and inject Love Potion #10 throughout the breasts, thighs, and legs being careful not to pierce the skin on the front.
Season all sides of the exterior with Louisiana Love – Extra Love.
Place hens on grill bone side down and cook until internal temperature of 160˚-165˚ degrees is reached in the middle of the thickest part of the breast.
Remove and let rest for 10 minutes.
Ingredients for bell pepper coulis
- 3 medium Bell peppers (yellow, orange, red)
- 3 cloves Garlic
- ½ cup Chicken stock
- 1 bunch Green onions
- 1 tablespoon Honey
- Louisiana Love Seasoning Blends
Method for bell pepper coulis
Place peppers over open fire, charring the skins well.
Roast garlic over open fire until lightly browned (1 to 2 minutes).
Place peppers and garlic in bowl and cover with plastic wrap or foil, allow to steam for 10-15 minutes.
Remove the skins and seeds from the peppers and rinse under cool water.
Place in peppers and garlic in a bowl, add honey, and ¼ cup chicken stock.
Using a stick blender, purée the mixture.
If it is too thick add chicken stock until sauce consistency is reached.
Note: A food processor or traditional blender can be used as well.
Grill green onion until lightly charred, remove, slice, and add to coulis.
Season with Louisiana Love to taste.
Ingredients for roasted pecan, mushroom rice
- 1 cup Pecan halves
- 2 tablespoons Olive oil
- 2 cups Baby bella mushrooms (sliced)
- 1 cup Dry white wine
- 1 teaspoon Louisiana Love Seasoning Blends
- 2 cups Medium grain white rice
- ½ cup White onion (chopped)
- 3 cloves Garlic (chopped)
- 4 cups Water
Method for roasted pecan, mushroom rice
Place pecan halves in dry skillet over medium-high heat.
Heat until fragrant while stirring, then remove and reserve.
Place olive oil in heavy skillet over medium-high heat, add mushrooms and seasoning.
Sauté until they start to release their water, then deglaze with wine.
Cook until wine in mostly evaporated, about 5 minutes, then reserve.
In a heavy pot over medium-high heat add remainder of ingredients, plus pecans and mushrooms stirring to combine.
Bring to boil, then reduce to simmer and cover.
Cook for 10-12 minutes stirring occasionally until rice is tender.
Note: This can also be cooked in an oven safe casserole on the grill or in the oven. Using aluminum foil as a cover if one isn’t available.
Once cooked season with Louisiana Love to taste.