Recipe courtesy of Emeril Lagasse
Print
Total:
2 hr 50 min
Prep:
30 min
Cook:
2 hr 20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 bunch fresh thyme
  • 4 whole Cornish hens, backs removed so that they lay flat
  • Salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 12 cipollini onions, peeled
  • 1 1/2 quarts plus 1/2 cup fresh apple cider
  • 1/2 cup apple cider vinegar
  • Coarse sea salt, for serving
  • 12 ounces apple wood smoked bacon, diced
  • 3/4 cup diced shallots, sliced
  • 2 garlic cloves, sliced
  • 1 tablespoon chopped thyme leaves 

Directions

Special equipment: Stovetop Smoker Apple Wood Smoking Chips

Set up the smoker according to the manufacturer's directions. Soak chips in water if necessary (depending on the type of smoking chips used). Lay the thyme branches over the smoking rack to form a bed for the hens to lay on. Set aside.

Season the hens with salt and pepper. In a large saute pan on medium-high heat, heat the olive oil and, when hot, sear the Cornish hens to a golden brown on both sides, about 8 minutes per side. Transfer the hens to the smoker and heat over high heat until smoke begins to escape. Close the smoker completely and smoke the hens until cooked through, about 1 hour. In the same saute pan, add the cipollini onions and cook over medium low heat, turning occasionally, until golden brown on all sides, about 20 minutes. Add 1/2 cup of the apple cider and 1/4 cup of the cider vinegar and 1/4 cup of water and cook until the onions are tender, about 5 minutes. Set aside and keep warm until ready to serve the hens.

While the hens are smoking, make the glaze. In a 3-quart saucepan, render the bacon until crispy. Transfer the bacon to a paper-lined plate to drain and set aside. Discard all but 3 tablespoons of the bacon fat from the pan. To the same pan, add the shallots, garlic and thyme cook until caramelized. Deglaze the pan with the remaining 1 1/2 quarts apple cider and remaining 1/4 cup apple cider vinegar Return the bacon to the pan and cook until the liquid is reduced by half, about 30 minutes. Season with salt and black pepper, to taste, and keep warm until ready to serve the hens.

When the hens are done, serve 1 hen to each guest and garnish each plate with 3 cippolini onions. Drizzle each plate with some of the apple cider glaze and sprinkle with coarse sea salt and a few turns of freshly ground black pepper.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Cornish Hen

Recipe courtesy of Tia Mowry

Roasted Cornish Hens

Recipe courtesy of Cooking Channel

G. Garvin's Cornish Hens

Recipe courtesy of G. Garvin

Rosemary and Thyme Roasted Cornish Game Hens

Recipe courtesy of Gourmet Magazine

Smoked Brisket

Recipe courtesy of Eva Pesantez|Josh Lebowitz

Smoked Brisket

Recipe courtesy of Tiffani Thiessen

Roasted Whole Black Bass

Recipe courtesy of Kelsey Nixon

Whole Grilled Parrot Fish

Recipe courtesy of Kimi Werner

Smoked Rib Eye Roasts

Recipe courtesy of Ed McBride, Sr.|Ed McBride, Jr.

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here