- 3 to 4 whole Rock Cornish Game Hens
- 1 can of anchovies or anchovy paste
- 250 g (1/2 lb) butter
- 4 large cloves of crushed garlic
- Olive oil
- 4 sprigs of fresh rosemary
In a small glass bowl, mix the garlic and butter together and allow to firm up. Place the anchovies and an equal amount of the garlic butter into the Cornish game hens. Place the rosemary on the birds and bind the birds individually using cooking twine.
Brush the hens with the olive oil and place on smoker racks.
Preheat the Bradley Smoker to approximately 250 F degrees. Using Cherry flavour bisquettes place birds in the Bradley Smoker. Depending upon the weather conditions, the birds should be cooked in about 3 to 4 hours. Check with an instant thermometer. If a light smoke flavour is desired turn the smoke generator off after 1 to 2 hours.
This is a rich meal and you will find that two people could easily share one bird. Accompany with a delicate and light vegetable dish, such as asparagus or a salad of mixed greens, along with a rice pilaf or garlic mashed potatoes.