Plum-Glazed Hens
Serves 4
Published in: Baton Rouge Advocate
3 Cornish hens (or 2)
1/2 teaspoons crushed red pepper flakes
3/4 cup plum jam
1 packages dried onion soup mix (1.25-oz.)
2 kiwis -- peeled and sliced
Put hens in slow cooker. Sprinkle with pepper flakes. Mix jam and soup
mix together. Glaze hens with mixture, reserving ø cup in refrigerator
for later glazing. Cook on Low for 7 hours. Re-glaze hens with
refrigerated jam mixture. Continue cooking on Low for one more hour.
Garnish with sliced kiwis.
Recipe Notes
People often overlook Cornish hens when it comes to slow cooking. They
shouldn't because the small-size whole hens cook beautifully in a slow
cooker. You can typically fit three in one of the oval-shaped 4-quart
cookers, which is enough to feed a family. I like to experiment with
combining various fruits with the tiny hens as they cook. A good quality
plum jam and slices of kiwi are good choices. Apricot halves also work
well. Don't put the frozen hens in the slow cooker. Defrost hens in the
refrigerator overnight before slow cooking the next day and remember to
re-glaze with a bit of the reserved onion/plum mixture about one hour
before serving.
Exported from A Cook's Books -- Recipe management for Macintosh
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