So I will be honest, this month’s recipe is going to focus on a meat that may know of but have never tasted. Cornish game hens are available at most food markets and I am sure you have passed by them. Besides being the perfect replica of the “Crochet’s Family Turkey” they are delicious! With all of the running-around right now, something tasty waiting at home after cooking for several hours might just be the greatest thing ever. Oh and I call them “Tipsy” because you use wine to cook them in. Be sure to save some or get another bottle though for dinner itself.
- 2 Cornish Hens – thawed
- 5 Sprigs of fresh rosemary
- 2 medium sweet onions
- 9 cloves of fresh garlic
- Butter (for rubbing)
- Salt/Pepper (to taste)
- 1 bottle white wine, any variety (my wife prefers moscato)
- 1 ½ cups Chicken broth
Cooking Time: 4 hours on High or 8 hours on Low
- Make sure inside cavity is free from ice and giblets, rinse clean and pat dry.
- Slice onions and place in the bottom of the slow-cooker. Add 4-6 cloves of garlic and several sprigs of rosemary.
- Add: 1-2 slices of onion, 2 cloves of garlic, 1 sprig of rosemary, and a spoonful of butter or margarine to the cavity of each hen.
- Liberally rub the skins of the birds with butter. Add salt and pepper to the skin and pat down. Do it all again on the other side.
- Place both hens into the slow-cooker. (You will want them with the wings and drumsticks facing upward)
- Add wine and chicken broth. Cover.
- Cook on high for 4 hours, or on low for 8 hours, making sure the internal temperature of each hen reaches at least 165 degrees F.
- Crack open the other bottle of wine (or some good eggnog if you are like me) and feast!
Not only are Cornish Game Hens filled with flavor but also nutrition! Half a bird has only 336 calories and 29 grams of protein! And honestly, where else can you truly recreate the Crochet’s family bird from A Christmas Carol so perfectly?
Happy Holidays, Ya’ll!