At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.

In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

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Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.

Smoked Cornish Hens with Summer Pickles


In The Fresh Meat Case

PERDUE® Fresh Whole Cornish Hen, Twin Pack

Smoked Cornish Hens with Summer Pickles

Smoked Cornish Hens with Summer Pickles

In The Fresh Meat Case

PERDUE® Fresh Whole Cornish Hen, Twin Pack

Made With:

PERDUE® Fresh Whole Cornish Hen, Twin Pack

Buy Now

PREP TIME: 0min COOK TIME: 1hr 5min
Serves 4

PREP TIME: 0min COOK TIME: 1hr 5min
Serves 4

  • 430
  • 31g
  • 1010mg
  • 7g
    Sat. Fat
  • 3g
  • Expand

Ingredients Ingredients


2 cups wood chips

8 bay leaves

1 tbsp. mustard seeds

1 tbsp. black peppercorns

1 tsp. salt

1 (1.5 oz.) jar pickling spice

2 tbsp. chopped, toasted pine nuts

Summer Pickles:

1 English cucumber, unpeeled, or 2 regular cucumbers, peeled, very thinly sliced

1/2 tsp. salt

1/2 cup white wine vinegar

1/4 cup pickling spice

2 tbsp. onion, minced

1 clove garlic, finely minced

1 tsp. sugar

1 tbsp. olive oil

Pinch cayenne

Salt and freshly ground black pepper, to taste

2 tbsp. pine nuts (optional)

Step 1

Place wood chips in a disposable container and cover with water. Soak 30 minutes to 24 hours. Drain and wrap in three layers of aluminum foil, poking holes in foil to allow smoke to escape. Set aside.

tip TIP

TIP: Summer Pickles: Sprinkle sliced cucumbers with salt in a medium bowl; toss and set aside for 15 minutes. Meanwhile, combine vinegar and pickling spice in a small saucepan and bring to a boil. Remove from heat and let sit until cool. Wrap cucumbers in a paper towel and squeeze out moisture. Return to bowl and strain seasoned vinegar over them, discard pickling spices. Stir in onions, garlic, sugar, olive oil and cayenne. Season to taste with salt and pepper. Chill. Sprinkle with pine nuts, if desired, before serving with hens.

Step 2

Preheat grill to medium-high heat. Split hens in half by cutting through breastbones and backbones. Grind together bay leaves, mustard seeds and peppercorns in a clean coffee grinder or blender. Transfer mixture to a small bowl and stir in salt. Rub hen halves all over with the spice mixture.

Step 3

Push coals to one side of grill, using tongs. Replace grill rack. (Or, if using a gas grill, turn off burners on one half of the grill.)

Step 4

Stir together pickling spice and 2 cups water in a metal disposable pie pan, and place pan on cool side of the grill, along with hens not over the coals or burners. Place packet of wood chips on the hot side of grill.

Step 5

Close the lid and open the vents to maintain fire. Let hens smoke for about 45 minutes, until juices run clear and a meat thermometer inserted in the center of breast registers 170°F. While the hens are cooking, make the pickles, and serve them as a side dish.

Ta Da Ta Da

Smoked Cornish Hens with Summer Pickles

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Mouth-watering goodness. Serves 4

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