Best 5 Crock Pot Rosemary Cornish Game Hen Recipes

SLOW COOKER CORNISH HENS

Steps:

• Coat the hens with about 1/4 of the mushroom soup.
• Mix the remaining mushroom soup with mushrooms, olives, zucchini, and garlic salt in a bowl. Stuff the mixture inside the hens. Arrange hens, breast sides up, in the slow cooker. Spoon any remaining soup mixture over the hens.
• Cook the hens in the slow cooker on High for 4 hours.

CROCK POT ROSEMARY CORNISH GAME HEN

Steps:

• 1. Sprinkle bottom of Crock Pot with half the salt and pepper. Then drizzle 1 Tbsp olive oil over the bottom of the pot. Rough chop the onion and spread over the bottom of the pot.
• 2. Place frozen Cornish game hen on top of the onions. Drizzle the remaining Tbsp of olive oil on the bird. Rough chop the garlic and place half on top of the bird and the rest, let fall in the pot. Season the bird with salt, pepper, and garlic & onion seasoning. Top the bird with dried or fresh rosemary.
• 3. Add a 1/4 cup of water or white wine to the pot. Cook on low heat setting for 6 hours or until the legs begin to fall away from body.
• 4. To serve, cut the bird down the middle. Optional: Carefully remove the hen from the slow cooker and transfer to a small baking dish. Place in a 450 degree oven just until skin is crispy and golden brown.
• 5. Cook 2 hens at a time for a larger family dinner or substitute a whole chicken. Just make sure to increase the cooking time to allow for the larger bird.

CROCK POT GAME HEN

Steps:

• Place onion slices in crock pot.
• Stuff bird cavity with whole garlic cloves.
• Rub seasonings (to taste) on outside of bird.
• Place bird on onion bed.
• Add 1-2 inches of water to crock pot with boullion cube.
• Cook 5-6 hrs on low.
• Bird is done when drumstick pulls out easily (make sure juices are clear).

SLOW COOKED STUFFED CORNISH HENS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch baking pan.
• Melt 1/2 cup butter in a skillet over medium heat. Add celery and onion; cook and stir until browned, 6 to 8 minutes. Mix in thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram.
• Transfer herb mixture to a large bowl. Add cubed bread and 2 cups chicken broth; toss until well combined. Spread stuffing evenly over the prepared pan.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Place Cornish hens on a flat work surface. Sprinkle salt inside the cavities.
• Heat olive oil in a large skillet over medium-high heat. Add hens; season exteriors lightly with salt and pepper. Cook, turning to press all sides into the oil, until browned, 10 to 12 minutes. Remove hens from heat, reserving the oil.
• Spoon stuffing into the hen cavities; place hens in a slow cooker. Pour the reserved olive oil, wine, and 1/4 cup chicken broth into the slow cooker. Sprinkle sage, savory, and rosemary over the hens. Slice butter into 4 separate tablespoons and place on hens.
• Cook hens on Low until tender and juicy and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 8 hours and 30 minutes.

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.