2 Cornish game hens, gizzards removed

For the compound butter:

¹⁄₂ cup butter, room temperature

1 large bunch of oregano

¹⁄₂ tbsp sea salt

¹⁄₂ tbsp freshly ground black pepper

Juice of ¹⁄₂ medium orange

Zest of 1 medium orange

1. To make the compound butter, in a medium bowl with an immersion blender or with a food processor, combine all ingredients until all herbs are chopped and uniformly mixed into the butter.

2. Reserve a few tablespoons of the butter for later use. Spread the remaining butter under and over the skin of the Cornish game hens. (Use your finger to gently separate the skin from the meat and place butter under the skin; this helps add extra flavor and keeps it moist.)

3. Set the smoker to 250°F (120°C) and place the Cornish game hens on the grates. Smoke until they reach an internal temperature in the breast of 165°F (74°C), about 1 hour.

4. Tent the Cornish game hens with foil and let rest for 10 minutes. Serve immediately with the reserved compound butter.

Pairing suggestion: These Cornish hens are excellent paired with Cauliflower Mac & Cheese.

Maximizing leftovers: Use leftover butter (make sure not to cross-contaminate with the chicken) slathered on paleo drop biscuits with a drizzle of honey.