Recipe
June 24, 2011
Stone-Seared Cornish Game Hens Recipe

Step 1: Prepare a high-heat fire, with the flames licking the grill grate. Place 2 large castiron skillets (alternatively, cook the hens in batches and serve them hot, warm, or cold) upon the grill grate to preheat.
Step 2: Rub the hens all over with garam masala, then coat them with the oil. Season them generously with salt and pepper. Transfer the hens to the pan, skin side down. Place the foil-covered stones on top. Adjust the heat to medium-high. Cook, turning the hens once halfway through with tongs or one’s own gloved hand, until the skin is no longer pink and the juices run clear when pierced with a knife, 20-25 minutes. Let rest 5 minutes, while one prepares the yogurt.
Step 3: Arrange the meat on china plates and garnish with cilantro. Add a dollop each of yogurt and chutney.
Reprinted with permission from Sarah Huck and Jaimee Young’s Campfire Cookery (2011 Stewart, Tabori & Chang).
Directions
Yield:
Step 1: Prepare a high-heat fire, with the flames licking the grill grate. Place 2 large castiron skillets (alternatively, cook the hens in batches and serve them hot, warm, or cold) upon the grill grate to preheat.
Step 2: Rub the hens all over with garam masala, then coat them with the oil. Season them generously with salt and pepper. Transfer the hens to the pan, skin side down. Place the foil-covered stones on top. Adjust the heat to medium-high. Cook, turning the hens once halfway through with tongs or one’s own gloved hand, until the skin is no longer pink and the juices run clear when pierced with a knife, 20-25 minutes. Let rest 5 minutes, while one prepares the yogurt.
Step 3: Arrange the meat on china plates and garnish with cilantro. Add a dollop each of yogurt and chutney.
Reprinted with permission from Sarah Huck and Jaimee Young’s Campfire Cookery (2011 Stewart, Tabori & Chang).
[img_assist|nid=2040246|title=|desc=|link=popup|align=middle|width=225|height=242]Tara Donne