It’s a Pan-derful Christmas.
It’s no surprise to anyone that all the holidays look and feel different this year. But If you delve into Christmas memory’s past, you will still often notice one common theme. Food.
This is a fun easy recipe that anyone can make with a smoker. If you want stuffed Cornish Hens that are already prepped, stop by your local Reasors today. At the meat counter they have these birds already prepared for your convivence.
Food has been one constant that has allowed us to carefully sprinkle what is left of 2020 Christmas’ Magic on our loved ones (from a 6ft distance of course). So, run through Reasor’s and do not worry about picking up the perfect Christmas feast (although I must say mine is one for the ages). Get something that means something special to your family. Get that pot roast that your aunt tried to say was Homemade, but your little brother found the Hormel box in the trash. Get the spaghetti that your grandpa makes every time OU plays. Get those sugar cookies you used to get in school on your birthday where you felt so special.
Either way, make Christmas your own special magic. Make it happy. Make it your own. Of course my recipe is wonderful and beautiful but what made it all the better was pouring the wine while my wife and mother in law flipped through a magazine and my dog laid near the stove to sunbathe. This is my Christmas. This is our COVID Holiday? What is yours? Stay safe, stay happy. Merry Christmas. 😊
Ingredients:
3 Tbsp. California Garlic Blend (Excalibur Seasoning)
3 Cornish hens
2 Tbsp. Honey
4 Tbsp. Butter
9 Baby Dutch Yellow Potatoes
6 Ruby Gold Potatoes
1 package fresh Thyme
1 small diced white onion
Smoker Settings:
Temp: 226 F
Wood: Maple
Cook Time: 120- 140 minutes
Directions:
- Start up your smoker and set the temperature to 226 F. Rinse off all your vegetables under cold water.
- Season the Cornish hens with California Garlic Blend and let sit at room temperature for one hour.
- Place the hens in the iron skillet in a triangle and add the remaining vegetables to the pan.
- Using honey and butter melt together over low heat in a small saucepan. As you smoke the chicken you will baste the hens with this mixture. Baste the hens every 20 minutes to keep the skins moist.
- Smoke the hens until the internal temperature reaches 160 F.
- Remove the chicken from the smoker and allow to rest for 2 to 4 minutes before serving. Baste the chicken one last time before serving.
