It always feels like a fancy dinner party when these little Cornish Hens show up on the dinner table.
But fancy does not mean complicated when dealing with the “secret ingredient” in this recipe, a Crock-Pot! Whether you want to create a fancy atmosphere or just need to throw something together quickly, this recipe is perfect for dinner for two.
The mixture of the lemon juice and rosemary give the the Cornish Hens a flavor that will remind you of the comforts of home. Hearty, filling and scrumptious makes this a winner, no matter who you are serving.
So go ahead, give ’em the bird, they will thank you for it!
Give 'Em The Bird Cornish Hens
- 2 Cornish game hens
- 1/4 cup Lemon juice (freshly squeezed)
- 1/4 cup Chicken broth
- 1 yellow onion (chopped)
- 3 cloves garlic (chopped)
- 3 tbs Grass fed butter
- 1 tsp Rosemary (dried)
- 1/2 tsp Lemon zest
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 1/4 tsp Red pepper flakes
Place the chopped onion and garlic into the bottom of the Crock-Pot. Pour the chicken broth and lemon juice over the onion and garlic.
Season the hens liberally with salt and pepper (use more than the recipe calls for if that’s your style).
Divide the butter into four parts. Place most of each part into the cavity of each hen.
Place the hens breast-side down into the Crock-Pot.
Add the red pepper flakes, rosemary, and lemon zest to the top of the birds. For the lemon zest, I don’t actually measure - I just zest the lemon over the birds until there’s a light dusting.
Place the remaining butter on top of the hens, one part for each.
Put the lid on the Crock-Pot and cook on low for seven to eight hours. Bask in the glow of your fanciness.
Photo credit: anneheathen
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