Bacon Wrapped Cornish Hens
|Bacon slices||1⁄2 Pound (8 In Number, 250 Grams)|
|Cornish game hens||1 1⁄4 Pound (4 In Number, 1 1/4 Pound /625 Grams Each)|
|Freshly ground pepper||To Taste|
|Fresh parsley sprigs||8|
|Fresh thyme sprigs||8|
Prepare a fire for indirect-heat cooking in a covered grill .
Position the grill rack 4-6 inches (10-15 cm) above the fire.
Fill a large saucepan two-thirds full with water and bring to a boil over high heat.
Add the bacon and blanch for 3 minutes.
Drain, then rinse the bacon with cold water and pat dry with paper towels.
Pat the hens dry with paper towels.
Sprinkle them inside and out with salt and pepper to taste.
Tuck a sprig or two of parsley and thyme into each body cavity.
Crisscross 2 slices of bacon across the breast of each hen.
Using kitchen string, tie the bacon securely to the birds.
Place the hens, breast side up, on the center of the rack.
Cover the grill and open the vents halfway.
Cook for 30 minutes, then turn breast side down.
Continue cooking in the covered grill until the birds are well browned, opaque throughout and the juices run clear, or until an instant-read thermometer inserted into the thickest part of a breast registers 170°F (77°C) or inserted into the thickest part of a thigh registers 185°F (85°C), 20-25 minutes longer.
To serve, snip the strings and arrange the birds on a warmed platter or individual plates with the bacon alongside.