Why are they called "Cornish Game Hens"?
It's probably because no one would want to buy and cook something called "baby chickens". So here's a little poultry trivia.
From the U.S.D.A. web site about poultry:
There is much more information about different types of poultry on the U.S.D.A. page, and is worth a visit (search for the word "Cornish").
I've learned that main differences in chicken products revolve around the age at processing
Cooking the birds
The procedure here is almost the same as in the Grilled Chicken Page.
We brined the four hens for about an hour about a gallon of water with a cup of salt and a cup of sugar.
We rinsed and toweled the birds dry, then along the backbone to split them. I fired up the Kamado, and brought the temperature to about 550 degrees. Recently I've preferred cooking chickens at a higher temperature than normal (350-375 degrees), and find it yields wonderful results.
I wanted to try two flavoring techniques. When I put the birds on the grill, I sprinkled CharCrust Roast Garlic & Peppercorn on two of the birds. I simply salted and peppered the other two.
I flipped the birds and started basting the other ones with Hoboken Eddie's "Sweet & Sour Habanero" sauce. I basted lightly at first, because I didn't want too much burning, and I turned the birds a couple of times, adding more baste each time.
The brining makes for a very very moist bird, yet the skin was nice and crispy. When I picked up one of the birds with my tongs, water actually squirted out!
I grilled some asparagus to go with it, and Lauren made some biscuits, rice and some mango sauce. A lovely meal. I'm getting pretty fond of some of Hoboken Eddie's sauces!
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