Cornish Hens:
Each hen is stuffed with fresh rosemary & three cloves of garlic, then bathed in an lemon juice, salt, pepper, and olive oil bath.
It was my first time cooking cornish hens. I was about to leave the store with a center cut pork roast, but then I noticed that the hens were on managers special: $7. Off we went (my friend Maya was over for the cooking session). I just got my rotisserie working. I found a set for $15 at Home Depot last year but it didn’t have the rod & spring set, which typically renders it useless, but Eli & I got some rebar and made it work. After letting them marinade for about twenty minutes I put them on the preheated grill. Checking on them every 5-10 minutes, adjusting the settings, as using a rotisserie is new to me (five minutes on high with the lid closed to sear, then set to low worked quite nice). When they looked about done I asked Maya to look up the “safe temperature” while I went and checked them…155˚F. Turns out the range is 152˚-160˚. PERFECT in my book. Let it sit for 5-10 minutes & serve.
Needless to say, it was delicious!
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