Smoked Paprika and Fennel Rubbed Cornish Hen

STORY

The day after the Great Flood of 2010, I needed a quick and easy dinner to cheer me up (my roommate and brother, too). I made us the following recipe. It’s absolutely fantastic!

Tip: If you want to make this recipe using a small chicken, double the ingredients.

RECIPE

• Prep Time: 5 – 10 minutes
• Cook Time: 45 minutes – 1 hour
• Total Time: 50 minutes – 1 hour and 10 minutes

TOOLS

• kitchen twine
• tongs
• 1 flat carving board or large platter
• rotisserie oven
• digital thermometer

INGREDIENTS

1 Cornish hen

1 tsp of salt

¼ tsp fresh ground black pepper

2 tbsp of chopped cilantro

2 tbsp of chopped red onion

1 tbsp of Spanish smoked paprika

½ tbsp of fennel seeds

METHOD

1. On a flat board or platter, generously sprinkle 1 tsp of salt, and ¼ tsp fresh ground black pepper on Cornish hen and inside the hen’s cavity.
2. Place 2 tbsp of chopped cilantro, and 2 tbsp of chopped red onion into the hen’s cavity.
3. Using 2 feet of kitchen twine, truss the Cornish hen.
4. Sprinkle 1 tbsp of Spanish smoked paprika, and 1/2 tbsp of fennel seeds over the hen, and rub spices into the skin of the bird.
5. Slide bird onto the rotisserie spit and place into rotisserie oven.
6. Cook bird for 45 minutes – 60 minutes (depending on size). Internal temperature in thigh should reach 170° degrees F (76° C).
7. Remove bird from rotisserie oven with tongs.
8. Serve over Couscous with Chopped Nuts and Vegetables.

(Photo Credit: Matthew G. Piccolo)