One Cherry Cornish Hen Removed from the Flock

The last time my future-mother-in-law (FMIL) came down to visit, we met up with Gas Monkey’s cousins’ mother-in-law (GMCMIL) and family. Weird? Complicated? Naw. While waiting for our Mexican food to arrive, Laurie (GMCMIL) described to me this amazing-sounding crockpot game hen recipe with a cherry sauce. It grabbed my attention for many reasons.

#1. Crockpot? I love my crockpot!

#2. Cornish hens? Another way to make chicken! (I’m getting a little bored with chicken, but not enough to delve into alternative meats.)

And #3. It sounded delicious, especially since Laurie’s voice drew out each individual ingredient, as if recreating it in her mind was bringing her to the highest level of heaven. I like food that tastes like heaven.

And it exceeded all of my expectations. Thanks Laurie! Here’s thinking of you and your family.

On a separate note, dress shopping day #3 wasn’t too painful. I’m just glad it is over. But then I have the finale the first Saturday of February. Essentially, seven women all coming to gawk at me in a dress (a scene rare enough that it pays for the ticket price). Then they are going to squabble, disagree, ooh and ahh, and hopefully all agree on the right dress. I’ll let you know how that goes. Three women in a group is one too many if you ask me. But everybody coming is important and special to me in some way or the other. I hate drowning in a flock of hens, but this time I will be the one clucking the loudest. Watch what you say! You might get pecked.

Recipe for Cornish Hens with a Cherry Sauce 

2-4 Cornish Game Hens (I used two)

3/4 cup of red currant jelly

1/2 cup of pitted and chopped cherries

2 Tbsp butter or margarine

2 tsp lemon juice

1/2 tsp salt

1/4 tsp allspice

1. In a small saucepan, combine jelly, cherries, butter, margarine, lemon juice, salt, and allspice. Heat over medium-heat until mixture is smooth and sauce-like.
2. Truss the chicken to keep it pretty. (Note: the original recipe called for stovetop stuffing, but I can't stand soggy bread, so I left that out. Feel free to add it to the bird). I rubbed a sage, salt, pepper, onion powder mixture on each chicken.
3. Place hens in the crockpot. Don't cram more hens than will easily fit, because they might not cook evenly.
4. Separate the cherry sauce. Reserve 3/4 cups for later use, and pour the remaining sauce in the crockpot over the birds.
5. Cook on low for 6-7 hours. To get that golden glow, I placed the hens in the oven under broil for 7 minutes.
6. Cut in half or serve whole. Plate and top with the warmed sauce you reserved.