Buttermilk Brined Crock Pot Cornish Hen Recipe 445

BUTTERMILK BRINED CORNISH HENS RECIPE - (4.2/5)

Steps:

• Rinse the Cornish hens under cool water, including the cavity. Pat dry with paper towels, set aside. In a large bowl, whisk together the buttermilk, salt, cayenne pepper, garlic powder, cumin and lime juice. Place the hens breast side down and cover with plastic wrap. Place in the refrigerator. Let the hens brine for at least 3 hours, or overnight. Preheat the oven to 425°F. Take the hens out of the brine and lightly pat dry with paper towels. Season the cavities with a little salt and pepper, and insert half a lemon and a sprig of thyme. Tie the legs together with kitchen twine. Brush the hens with melted butter, and season generously with salt and pepper. Place in a roasting pan. If you wish, you can surround the hens with red potatoes, brushed with butter and seasoned with salt and pepper. Place in the middle rack of the oven. Roast the hens for 50 minutes to 1 hour; until the skin is bronzed and the internal temperature in thickest part of the thigh is about 180°F.

BUTTERMILK BRINED CROCK POT CORNISH HEN RECIPE - (4.4/5)

Steps:

• To make the brine: whisk together the buttermilk, paprika, onion powder, granulated garlic, salt and pepper. Pour brine over hen, cover and refrigerate several hours or over night. Discard brine and place hen in Crock Pot. Rough chop the potatoes and add to the Crock Pot along with carrots. Top with parsley, salt and pepper to taste. Cook on high for 4 hours or until meat thermometer reads 180 degrees.

EASY CORNISH HENS

Steps:

• Mix 1/3 cup lemon juice, melted margarine, 1/2 teaspoon thyme, garlic powder, cumin, and red pepper flakes in a bowl. Pour and rub lemon juice mixture over Cornish hens. Mix 1/2 teaspoon thyme, salt, and black pepper in a bowl; sprinkle over Cornish hens.
• Pour chicken broth and 1/3 cup lemon juice into a slow cooker.
• Place about 1 tablespoon chilled margarine in the cavity of each hen; place hens in the slow cooker. Arrange the remaining margarine cubes in the chicken broth mixture.
• Cook hens in the slow cooker on High for 4 hours or Low for 8 hours.

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.

HERB-BRINED CORNISH GAME HENS

Steps:

• In a saucepan, combine the salt, brown sugar, peppercorns, sage, garlic, thyme, rosemary and 1 quart water. Bring to a boil. Cook and stir until salt and sugar are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature., Place a turkey-sized oven roasting bag inside a second roasting bag; add hens. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Place in a roasting pan. Refrigerate for 1-2 hours, turning occasionally. Drain and discard brine; pat hens dry., Meanwhile, place the peppercorns and garlic in a food processor; cover and pulse until coarsely chopped. Add the butter, 3 tablespoons olive oil and herbs; cover and process until smooth. With fingers, carefully loosen skin from hens; rub half the butter mixture under skin. Secure skin to underside of breast with toothpicks; tie drumsticks together. Rub remaining butter mixture over skin., In a 15x10x1-in. baking pan, toss the Brussels sprouts and onions with remaining olive oil, salt and pepper. Arrange in a single layer. Place hens, breast side up, on top of the vegetables. Bake at 450° until thermometer inserted in breast reads 165°, 35-40 minutes. Cover loosely with foil if hens brown too quickly., Remove hens and vegetables to a serving platter; cover and let stand for 10 minutes before carving. If desired, garnish with additional herbs.

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.

SIMPLE CORNISH HEN ALA CROCK-POT

Steps:

• Split the hens lengthwise wash and pat dry.
• Slice the onions.
• Halve the potatoes.
• Spray a light coating of nonstick spray on bottom of crockpot.
• Sprinkle chicken liberally with spike seasoning both inside and out.
• Lay hens skin side down on bottom of crock pot.
• Layer onion slices on top of hens.
• Dump Potatoes on Onions.
• Sprinkle more Spike seasoning.
• Cover crock pot. Turn to high for about 4 hours and then on warm till served.