Crockpot Cornish Hens with Carrots and PotatoesPosted in Main Course, Recipes on April 1st, 2009 by Van Santos
There is just something about the magic of Crockpot cooking. Maybe it’s the meat falling off the bone tenderness or the set it and forget it attitude one can take when cooking…. I don’t know. With a recent post about Cornish Hens over at Tina Culbertson’s blog, I got the itch to make a Cornish Hen meal.
Here is the recipe:
- 3 Cups of Chicken Stock
- 2 Cornish Hens
- 1 Bunch of Parsley
- 4 Garlic cloves
- 8 Carrots, pealed and cut
- 6 Yukon Gold Potatoes, quartered
- 1 Onion, diced
- ½ tbsp black pepper
- ½ tsp salt
1)Stuff the Cornish Hens with the Parsley, Onions and garlic cloves (2 cloves per bird).
2)Place Hens in Crockpot, add Chicken Stock, Carrots, Potatoes
3)Set Crockpot on low, cook for 4 hours
4)At for hour mark add the salt and pepper, cook for another three hours
This is a very easy to make meal, if you don’t mind waiting the 7 hours. The carrots and potatoes capture the flavors of the Chicken stock, as well as the Hens, and is fantastic. The onion really didn’t have much of an impact on the overall flavor, but the garlic was subtlety noticeable.
To me, Cornish Hens have a unique taste. While they are not “game” hens, the flavor and texture does remind me of of game meats. When I make this dish again, I have the intent of complimenting the game aspect in some way. I’m not sure how, as of yet, but adding that little big of “something” has the ability to make this an outstanding dish.
Not there yet, but the potential is there.