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Crispy Cornish Hen with Crackling Skin, Juicy Meat, and Bold Flavor
Alright now, listen close, flavor soldiers—we're servin’ up a crispy Cornish hen that’s small in size but packs big, rebellious flavor.
This ain’t your grandma’s Sunday roast—it’s a Cornish game hen that gets brined in buttermilk to keep it tender, slow smoked for flavor depth, then roasted at high heat so the skin turns deep golden and crispy crackly.
That rub—paprika, cumin, kosher salt, and black pepper—ain’t just seasoning, it’s attitude: smoky, earthy, and bold enough to stand up and say something. These were chosen to maximize flavor after much trial and error during my many recipe tests.
Beats and Eats (music to pair with roasted cornish hen)
Ice Cube’s “Bird in the Hand” pairs so well with crispy roasted Cornish hen because both are sharp, unapologetic, and rooted in struggle-meets-survival storytelling. The track doesn’t sugarcoat reality—it hits you with hard truths and raw delivery, just like a bird that’s brined, smoked, and roasted to a crisp: no shortcuts, no fluff, just flavor that speaks with its chest.
Rub that bird below and on top of the skin with duck fat if you got it—it's that secret tip to get the skin extra crispy. Use olive oil as a backup.
No buttermilk? Sub in yogurt with a splash of lemon and keep it moving.
Plate it up with baked mac and cheese, homemade buttermilk biscuits, and braised Southern collard greens for a meal that marches with flavor and don’t miss a beat.
Keep up with my food exploits on Instagram and YouTube. If you like any of the music you find on the site, visit me at Spotify to find curated playlists.
Equipment
- Smoker
Ingredients
- 2 small Cornish Hens
- 1 pint Buttermilk
- 2 teaspoon Cumin
- 1 tablespoon Paprika
- 2 teaspoon Kosher Salt
- 2 teaspoon Black Pepper
- ¼ cup Cilantro roughly chopped
- 3 sprigs fresh Thyme
- ½ teaspoon Lime Zest
- 1 medium Lime Juiced
- 4 Garlic Cloves diced
- ¼ cup Duck Fat
Instructions
- Mix the dry spice ingredients together in a small ramekin.
- Mix the buttermilk, lime juice, zest, garlic, fresh herbs, and half the dry seasoning mix.
- Place the brine mix in a extra large ziplock bag. Add the Cornish hen to the brine and marinate overnight.
- Remove the hen from the refrigerator. Rub each hen with duck fat below and above the skin.
- Add the remaining dried spice mix all over the hens as well as under the skin.
- Pre-heat smoker between 225-275 degrees. Add the hens and smoke for about an hour.
- Remove from smoker and finish in the oven at 450 degrees. Remove and let rest about 5 minutes.
Michelle
Monday 25th of December 2023
This was wonderful! I took more of a French/Holiday twist with: spices were herbs d’Provences, garlic and onion powder, dried orange zest. And at the end, after smoking it to an internal temp of just over 100, I glazed with a combo of orange marmalade and cranberry sauce (and butter and some red wine) every ten minutes until it was at 165. It was a hit! Thanks for the guidance.