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    Afghan-Style Game Hens

    Source of Recipe

    by catmama635/EDC, from The Barbecue Bible by Steven Raichlen

    Recipe Link:

    List of Ingredients

    4 game hens (each about 1 lb.)
    3/4 cup extra virgin olive oil
    3/4 cup plain yogurt
    1/3 cup fresh lemon juice
    1 tablespoon paprika
    1 teaspoon cumin
    2 teaspoons salt
    1 teaspoon freshly ground black pepper
    3 medium onions, thinly sliced
    8 cloves garlic, thinly sliced
    1 lemon, thinly sliced
    1 to 4 bird peppers or jalapenos, thinly sliced


    Remove and discard the fat just inside the body cavities of the game hens. Remove the packages of giblets, if any, and set aside for another use. Rinse the hens, inside and out, under cold running water, then drain and blot dry with paper towels, inside and out. Place hens in a large, deep nonreactive bowl or baking dish and set aside while you prepare the marinade.

    Combine the oil, yogurt, lemon juice, paprika, cumin, salt, and black pepper in a medium bowl and whisk to blend. Stir in the onions, garlic, sliced lemon, and bird peppers, then pour the mixture over the hens in the larger bowl, turning the birds to coat. Cover and let marinate, in the refrigerator, 8 to 24 hours (the longer the better), turning the hens occasionally.

    Set up the grill for rotisserie cooking. When ready to cook, place the hens on the spit and set the spit in place on the grill. Turn on the rotisserie and cook until the birds are nicely browned and the juices run clear when the tip of a skewer or sharp knife is inserted in the thickest part of a thigh, 20 to 35 minutes if the grill is covered, somewhat longer uncovered.

    Unspit the hens and transfer to a cutting board or platter. Let rest 5 minutes before serving.

    NOTE: If desired, you may cook the hens directly on the grill. Spatchcock the birds or cut them in half lengthwise then marinate and grill as directed.

    To spatchcock a game hen or a chicken, you cut out the backbone with poultry shears. Then with the tip of a sharp knife, split the breast bone from the inside and then you can remove the breast bone. Then you will be able to lay the bird out flat. Lay it out flat, skin side up. With the tip of your knife make a small slit about 1/2" long in the skin between the thigh and the wing. Bend the tip of the legs up and insert them into the slits so the little knobbies at the ends of the legs are on the otherside now.
    Spatchcocking a bird allows you to grill the bird more evenly than if you just split it in half and also reduces the cooking time somewhat because it's so flat.




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