Thanksgiving Recipe: Rosemary, Cranberry & Orange Stuffed Cornish Hens
Thanksgiving dinner is delicious but also ominous to prepare. Cooking for a large group of people is one thing, but what about when you want to cook a small meal for two? A large turkey is a bit much if you don’t plan to eat left overs for a month. I suggest a much smaller option, Cornish Hens! They’re the perfect size for each person to have their own Hen or to split in half and share. You can prepare them the same way that you would prepare your turkey, but with less ingredients and without needing to brine them first. Best of all, you can throw them in the crockpot for easy cooking! This crockpot recipe is the perfect solution for busy people. You can season them the night before or early in the morning, then place them in the crockpot and forget them for 5 hours! Use that time to prepare you side dishes, clean your house for guest arrival, or just relax and do some online shopping!
Please note that this recipe is meant for intermediate cookers. You should have a good idea of how to eyeball or season to taste. You should also be aware of the safety precautions for cooking with poultry.
Ingredients:
-2 Cornish Hens (organic, free range is best)
- 1 Orange
-1/2 Yellow/White Onion
-4 Stalks of Rosemary
-1 Cup Fresh Cranberries
-Extra Virgin Olive Oil (EVOO)
-1/2 Stick of Butter
-1/2 Can of Bud Light or 1/2 cup of Chicken Broth
Seasonings:
-1/2 tsp Sea Salt or Seasoning Salt
-1/2 tsp Black Pepper
-1 tsp Poultry Seasoning (optional)
-1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp of Paprika
Directions:
Wash your Cornish Hens with Cold Water. Pat them dry with a few napkins and set them on a cutting board.
Combine all of the seasonings in a small bowl. Use half of the seasoning mixture to season under the skin of each Hen. Make sure to get the back, breasts, legs, and wings. Use the other half of the seasoning mixture to cover all of the Hen skin with seasoning.
Slice the butter into small slivers and place half of them under the skin of the Hens in various places. Place the remaining butter into the cavity of the Hens.
Slice the orange in half and then slice the orange so that you have half circles. Stuff a 1/4 of the orange slices into the cavity of each Hen. Slice the Onion in the same manner and put half in the cavity of both Hens.
Rinse the Rosemary stalks with cold water, pat dry, then place 2 stalks into the cavity of both hens.
Rinse the fresh cranberries with cold water and stuff the cavity of each Hen with Cranberries. (At this point there should be butter, onion, orange slices, cranberries, and rosemary in the cavity of each Hen).
Take foil and make 2-4 medium sized balls of foil. Place the foil balls at the bottom of the crockpot to help keep the Hens from sticking to the bottom.
Fill the crockpot with the 1/2 can of Bud Light (or 1/2 cup of chicken broth).
Place the Cornish Hens inside of the crockpot on top of the foil balls and breast side up.
Place a few orange slices on top of each Hen for garnish and drizzle the tops of each Hen with Extra Virgin Olive Oil.
Close the lid, and set the crockpot to cook on LOW for 5 hours!
Once finished cooking, remove from the crockpot and let sit for 15min before serving.
