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BEER-CAN GAME HEN
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| Executive Chef/Partner Elizabeth Karmel |
| Hill Country - New York, N.Y., USA |
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| Yield: 2 to 4 servings |
| Menu Price: $30.00; Food Cost/Serving: N/A |
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| Game hens, 1 1/2-lb | 2 each |
| Olive oil | as needed |
| Hill Country spice rub | 3 tsp, divided |
| Salt and freshly ground black pepper (optional) | as needed |
| Beer, 8-oz cans (see note) | 2 each |
| Instructions: |
| 1. Coat game hen lightly with oil and season with 2 teaspoons spice rub or salt and pepper. |
| 2. Open beer can, pour out about 1/4 cup beer and make an extra hole in top of can with church key can opener. Sprinkle remaining dry rub inside beer can. Place beer can in center of cooking grate and "sit" hen on top, making sure legs are in front of can. (Legs and beer can form a tripod to stabilize birds.) For additional stability, place "roosted" game hens in a cake pan with sides, making sure that there is at least 2 inches between birds so they both will brown. |
| 3. Place pan with game hens on cooking grate of a grill or smoker or in a preheated 350-degree F oven. Roast for 45 to 55 minutes, until internal temperature reaches 165 degrees F in breast and 180 degrees F in thigh. Remove from grill and rest for 5 minutes, then carve and serve. |
Notes: |
| If you can't find 8-ounce "pony" beer cans, use a similar can: Pour out liquid and pour beer into can. When removing from grate, be careful not to spill contents of can, as it will be very hot. |