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Slow Cooked Stuffed Cornish Hens
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Prep Time:
35 minutes
Cook Time:
556 minutes
Total Time:
591 minutes
Cornish hens seared, stuffed with fragrant homemade herb-filled stuffing, and slow-cooked to juicy perfection.
Ingredients:
  • 0.5 cup butter
  • 1 cup chopped celery
  • 0.5 cup chopped white onion
  • 1 teaspoon dried thyme
  • 0.5 teaspoon seasoned salt
  • 0.5 teaspoon dried parsley
  • 1 pinch ground black pepper
  • 1 pinch ground nutmeg
  • 1 pinch dried oregano
  • 1 pinch dried marjoram
  • 6 cups cubed plain bread
  • 2 cups chicken broth
  • 2 Cornish game hens, thawed and giblets removed
  • salt and ground black pepper to taste
  • 0.25 cup olive oil
  • 0.25 cup white wine
  • 0.25 cup chicken broth
  • 1 tablespoon dried sage
  • 1.5 teaspoons dried savory
  • 1.5 teaspoons dried rosemary
  • 0.25 cup butter
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C) and generously grease a 9-inch baking pan.
  • In a skillet over medium heat, melt 1/2 cup of butter until sizzling. Stir in celery and onion, cook until golden brown for 6 to 8 minutes. Add thyme, seasoned salt, parsley, black pepper, nutmeg, oregano, and marjoram, and mix well.
  • Combine the herb mixture with cubed bread and 2 cups of chicken broth in a large bowl, tossing until everything is well combined. Spread the stuffing evenly over the prepared pan.
  • Bake until golden brown, approximately 30 minutes in the preheated oven.
  • Lay the Cornish hens on a flat surface and generously season the cavities with salt.
  • In a large skillet over medium-high heat, sizzle the hens in olive oil until beautifully golden, about 10 to 12 minutes. Season the exteriors with a touch of salt and pepper. Once browned, set the hens aside and keep the flavorful oil for later.
  • Fill the hen cavities with stuffing, then transfer them to a slow cooker. Pour in the reserved olive oil, wine, and 1/4 cup of chicken broth. Sprinkle sage, savory, and rosemary over the hens. Finish by dividing the butter into 4 tablespoons and placing them on top of the hens.
  • Prepare the hens by cooking them on Low heat until they are tender and juicy. Use an instant-read thermometer to check if the thickest part of the thigh, near the bone, reaches 165 degrees F (74 degrees C). This should take around 8 hours and 30 minutes.

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