By Traeger Kitchen
These game birds are wildly tasty. These hens are rubbed down with Traeger chicken rub, glazed with a sweet and buttery apricot glaze and served over a creamy root vegetable mash.
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|3||Cornish game hens|
|1/2 Cup||Traeger Chicken Rub|
|1/2 Pound||Potatoes, Chopped|
|1/2 Pound||sweet potatoes|
|1/2 Pound||Carrots, fresh|
|To Taste||salt and pepper|
|1 1/2 Cup||Traeger Apricot BBQ Sauce|
|1/4 Cup||white wine|
When ready to cook, set temperature to 375℉ and preheat, lid closed for 15 minutes.
Season the game hens with the Traeger chicken rub and set aside.
3 Cornish game hens
1/2 Cup Traeger Chicken Rub
Peel the vegetables and cut into one inch cubes. Put vegetables in oven save dish with 3/4 cup water, cover and cook for 1 hour or until fork tender. Place the game hens in the grill and remove the vegetables.
1/2 Pound Potatoes, Chopped
1/2 Pound sweet potatoes
1/2 Pound Parsnips
1/2 Pound Carrots, fresh
3/4 Cup water
Cook the game hens for 15 minutes and check the internal temperature of the breast meat. If the internal temperature is not at 160 degrees F, continue to cook, checking every 5 to 10 minutes until internal temperature is reached.
375 ˚F / 191 ˚C
160 ˚F / 71 ˚C
Drain the vegetables. Heat the cream and butter on stove and add to the vegetables. Mash the vegetables. Add salt and pepper to taste. Remove the game hens from the grill and let rest for 10 minutes before serving.
6 Tablespoon butter
1 Cup cream
To Taste salt and pepper
To make the glaze: Heat the Traeger Apricot Sauce and the wine in small saucepan on medium heat on stove top for 30 to 40 minutes, stirring occasionally until reduced by half. Add the butter to the glaze and stir until melted.
1 1/2 Cup Traeger Apricot BBQ Sauce
1/4 Cup white wine
2 Tablespoon butter
Drizzle on game hens and vegetables. Serve immediately, enjoy!