Directions:
- Combine the brine ingredients and bring to a boil. Remove the brine from the heat and chill down to 36 to 40 degrees Fahrenheit.
- Prepare the game hens by cutting along each side of the backbone, removing it from the carcass. Push down on the breast to flatten, and then remove the ribs if you like.
- Marinate the game hens in the fridge overnight. Remove the birds from the brine and pat dry with paper towels.
- Smoke the Cornish game hens at 225 degrees Fahrenheit for 3 to 4 hours, or until the thigh temperature reaches 175 degrees. Allow the birds to rest for half an hour after smoking before splitting through the breasts and serving.
- Optionally, the game hens can be indirect grilled, or grilled over medium low heat 45 to 75 minutes, or until 175 degrees is reached.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 206.93 Kcal (866 kJ) | ||
| Calories from fat | 40.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 7% | |
|---|---|---|---|
| Cholesterol | 135.93mg | 45% | |
| Sodium | 3645.01mg | 152% | |
| Potassium | 490.92mg | 10% | |
| Total Carbs | 8.01g | 3% | |
| Sugars | 6.26g | 25% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 30.09g | 60% | |
| Vitamin C | 26.2mg | 44% | |
| Iron | 1.8mg | 10% | |
| Calcium | 35mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.81 Kcal (393 kJ) | ||
| Calories from fat | 18.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 7% | |
|---|---|---|---|
| Cholesterol | 61.62mg | 45% | |
| Sodium | 1652.42mg | 152% | |
| Potassium | 222.55mg | 10% | |
| Total Carbs | 3.63g | 3% | |
| Sugars | 2.84g | 25% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 13.64g | 60% | |
| Vitamin C | 11.9mg | 44% | |
| Iron | 0.8mg | 10% | |
| Calcium | 15.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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