Rotisserie Cornish Hens
1⁄2 HEN 235 cal., 19g fat (4g sat. fat), 88mg chol., 1003mg sod., 0 carb. (0 sugars, 0 fiber), 15g pro. PREP 10 min. COOK 1 hour 20 min. + standing SERVES 4
Ingredients 2 Tbsp. olive oil 2 Cornish game hens (20 to 24 oz. each) 2 tsp. kosher salt 1 tsp. pepper
- Rub oil over hens and sprinkle with salt and pepper. Attach 1 of the Rotisserie Forks to the Rotisserie Spit and tighten the screws on the Fork. Slide 1 hen onto the spit and into the secured Fork. Slide the second hen onto the Spit and secure the spit with the other Fork and screws. Tuck wings under the hens; tie the drumsticks together. Insert the Spit into the Rotisserie connections.
- Turn the Function Dial to Rotisserie, set temperature to 350° and set the timer to 90 minutes. Cook until the internal temperature reaches 170°-175° in the thickest part of a thigh, 80-90 minutes. Remove Spit from unit and let hens stand for 10 minutes. Remove hens from Spit; cut hens in half to serve.
Eric’s Tip: Trussing, or tying up, a chicken for rotisserie cooking prevents the legs (and wings) from hitting the heating element as the bird rotates on the spit. It also lifts the legs, exposing more of the bird’s skin to the hot oven air. The extra support gives the chicken a more uniform shape, which helps it cook more evenly. And all of that contributes to getting deliciously crispy skin.