ChiCorn....a play on TurDuckEn

Discussion in 'Poultry' started by geek with fire, Nov 19, 2007.

  1. geek with fire

    geek with fire Master of the Pit OTBS Member

    Ok, so I started out this weekend with the simple idea of just cooking some spatchcock chicken. I butterflied the bird and then decided to totally de-bone the bird (less his 4 limbs). Well, that wasn't so hard, so I got the wild hair to de-bone a Cornish Game Hen.....that was hard, but got the job done. I got to thinkin' about a simpler TurDuckEn: So I present to you: ChiCorn (Plain ol' roastin' chicken with a Cornish Game Hen stuffed in the cavity.

    Here's what I did:
    First lay your de-boned big bird out flat, skin down. Spice as desired (I just used some salt, pepper, chili powder, paprika, garlic powder, and sage). Then lay out some Bacon in a V pattern, following the thighs towards the center of the bird.

    Next, plant the de-boned game hen as the next layer. I removed most of the skin. I just left enough so the hind quarters were still attached (not really needed, but makes it more presentable when the finished product is cut). Then I sliced up some apples and arranged them in the center. Season again as needed (I just added some cayenne and some sugar and cinnamon).

    At this point, I was just guessing, so please don't rely on me for knowledge here. Obviously, butchers twine would be best, but I'll be darned if I could find any, so I just used some hemp cord (about 15'). Stitched up the entire opening. Again, I'm no surgeon, so experts please speak up on a good process (mine was hill-billy, and don’t really want to talk about it):

    Placed the bird in on a foil sheet with the ends turned up (I suppose you could use a pan); breast meat down. I know, it sounds crazy to cook it with the white meat down, but the bacon provides a nice stream of juice to keep it moist. Not to mention, by the time it's been cooking for about 5 hours, 1-2" of liquid will accumulate on the bottom, keeping it nice and juicy. I cooked it at about 230-250 for about 5 1/2 hours with oak and apple. Basically when the large roasting chicken hit 175 in the thigh, I felt comfortable that the internal bird was done.

    Probably the most moist and flavorful bird I've ever had. Will definitely be doing it again:
  2. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Sounds like an interesting idea, although I think it will be a while before I feel up to something like that. It sure looks like good eating!! [​IMG]
  3. Can I email my cornish hen and chicken to ya for processing???
    Really looks good and I can only imagine the taste and thats got me drooling.[​IMG]
  4. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member


    Thanks for sharing that with us, Josh!


  5. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Wow Josh, that looks great! That is something I am going to try soon, thanks for sharing this! [​IMG][​IMG]
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    That looks awesome Josh![​IMG]
  7. shellbellc

    shellbellc Master of the Pit OTBS Member

    Awesome!!! [​IMG]
  8. geek with fire

    geek with fire Master of the Pit OTBS Member

    Thanks all for the comments. I'm really hoping someone can give some pointers on stitching up the bird. What I did worked, but not very presentable.

    I also failed to mention that both birds marinated in a solution of Dr Pepper, EVOO, maple syrup, and various spices for about 20-30 hours.
  9. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Hey Josh, you keep sayin that your stiching job isn't very good? If we were back in the old west, and I needed a bullet dug out of me, your the man I'd want on the end of the knife. [​IMG] I think the bird looked great. [​IMG]
  10. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Lookin' Mighty GOOD there, Geek!...[​IMG]

    Got an idea...[​IMG]...What if you stuffed a quail inside the cornish hen also??...[​IMG]

    That'd give ya a 3 level bird!...[​IMG]

    Just a thought...[​IMG]
  11. geek with fire

    geek with fire Master of the Pit OTBS Member

    Yea, and I'll bet I could fit a field mouse the the quail [​IMG] .

    Just kidding. I'll bet that would be good with the quail, but I think my deboning stops at the cornish hen. That was a buger!

    It was also nice to do something like this for under $10 in supplies; including the slab of bacon, of which I still have some left. I am the king of the penny pinchers!

    On a side note, I lost the battle this weekend for my smoker living on the front porch. I had it there so my computer cables for the control system could connect to the computer in the house. Wifey didn't seem to care about my convenience, so I relocated to the shed out back. The problem is, I couldn't see the computer from out there. So, I hooked up my wireless network and remoted into the control system from in the house. Pretty slick eh? (geek disclamer: temperature was off because I just just spritzed the birds)
  12. wilson

    wilson Meat Mopper

    Mighty Good Lookin Eats and a pretty slick setup you got there with that wireless link Geek.
    Good Job!!![​IMG]
  13. stillcajun

    stillcajun Smoke Blower

    Dang Josh. That looks great. I wouldn't mind having one of those myself.

Share This Page