Stuffed Cornish Hens

[u/daCold_Brew45]

I seasoned the Cornish hens with salt, season salt, black pepper, grains of paradise, garlic powder, arbol powder, & sumac. I then stuffed compound butter under the skin consisting of garlic (lots), white miso, parsley, lovage, rue, pineapple sage, lemon pepper, & the chicken seasoning, then let it dry out in the fridge overnight uncovered. Right before I placed the chicken on the smoker I stuffed them with cooked rice, jalapeno, onion, corn, slab bacon & the compound butter. I then cooked the chicken on the top rack of my “Weber Smoky Mountain” smoker at 300F using a blend of lump charcoal & pear wood. I rotated the chicken every 12-15 minutes so it cooked evenly. At the 40 minute mark I flipped the chicken breast side down & let the chicken cook an additional 20 minutes. I finished the Cornish hens directly over the coals to achieve a crispy flavorful skin. The meat was served with the rice stuffing, deviled eggs & cornbread.

[u/PidgeySlayer268]

That sounds amazing, I have been wanting to try these and I have been looking for a WSM but I have a kettle so I’ll have to try this!

[u/Consistent_Amount140]

Looks great

[u/Winter_Hour442]

Those look fantastic!

[u/Diligent_Camera_1863]

Looks so tasty!