Smoked Cornish Game Hens and Sweet Potatoes
Cook an extra hen and potato for next week
4 Cornish game hens
2 tablespoons butter
1 stalk celery, chopped
1 medium onion, chopped
1 can chicken broth
4 medium sweet potatoes
Wash game hens and reserve giblets, dry hens and place on a grill or in a smoker prepared with apple wood or pecan wood. Smoke for 15 minutes along with sweet potatoes in the skin. Meanwhile, dry giblets and sauté briefly in butter, along with celery and onions. Add chicken broth to cover and simmer for 15 minutes. Remove hens to baking dish and baste liberally with seasoned broth. Place sweet potatoes in the oven with hens and bake until soft to the touch. Bake hens until internal temperature reaches 170 degrees and skins are crisp; remove hens from pan and keep warm. Remove any flesh from giblets and return to broth. Deglaze pan with water, wine or apple cider; pour pan juices into giblet mixture and return to the boil; reduce to form a light sauce.