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1
Set up the smoker according to the manufacturer's directions.
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2
Soak chips in water if necessary (depending on the type of smoking chips used).
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3
Lay the thyme branches over the smoking rack to form a bed for the hens to lay on.
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4
Set aside.
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5
Season the hens with salt and pepper.
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6
In a large saute pan on medium-high heat, heat the olive oil and, when hot, sear the Cornish hens to a golden brown on both sides, about 8 minutes per side.
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7
Transfer the hens to the smoker and heat over high heat until smoke begins to escape.
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8
Close the smoker completely and smoke the hens until cooked through, about 1 hour.
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9
In the same saute pan, add the cipollini onions and cook over medium low heat, turning occasionally, until golden brown on all sides, about 20 minutes.
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10
Add 1/2 cup of the apple cider and 1/4 cup of the cider vinegar and 1/4 cup of water and cook until the onions are tender, about 5 minutes.
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11
Set aside and keep warm until ready to serve the hens.
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12
While the hens are smoking, make the glaze.
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13
In a 3-quart saucepan, render the bacon until crispy.
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14
Transfer the bacon to a paper-lined plate to drain and set aside.
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15
Discard all but 3 tablespoons of the bacon fat from the pan.
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16
To the same pan, add the shallots, garlic and thyme cook until caramelized.
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17
Deglaze the pan with the remaining 1 1/2 quarts apple cider and remaining 1/4 cup apple cider vinegar Return the bacon to the pan and cook until the liquid is reduced by half, about 30 minutes.
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18
Season with salt and black pepper, to taste, and keep warm until ready to serve the hens.
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19
When the hens are done, serve 1 hen to each guest and garnish each plate with 3 cippolini onions.
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20
Drizzle each plate with some of the apple cider glaze and sprinkle with coarse sea salt and a few turns of freshly ground black pepper.
