Brian’s East/West Cornish Hens

Rinse hens inside and out. Pat dry with paper towel.

Salt and pepper cavity place Rosemary sprig and 1/4 lemon wedge into cavity.

Dust outside with Jane’s Crazy Mixed Up Salt and ground Ginger.

Place in/on roasting pan. Place grill thermometer into the breast of one of the middle birds. Start grill/smoker. Get heat up to 500°F and smoke billowing from grill. Place pan in center of the grill. Turn off the center burner. Grill should now be set for LOL. Temperature should come down to 350°F – 325°F. Cook until the breast temp is 160°F – 165°F The goal here is to get the flavor into the bird quickly then slow the cooking process down to tenderize the bird and have the meat fall off the bone.

While the birds are cooking, place 4 servings of wild rice into rice cooker.

Fill to liquid level 4 with chicken broth. Add 1 tablespoon of light soy sauce and 1/4 teaspoon ground ginger. Close and cook.

Make sure table is set, drinks are poured and people are sitting drooling.

Next take a large platter and place the rice in the center top with the hens and ring it with the vegetables.

Serve the rice and hen with one scoop of the serving utensils and then the vegetables next to the hen-toped-rice on the dinner plate.

Garnish with the lemon and rosemary previously removed from the hen cavities prior to platting.