|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Cornish Hens in the crock pot|
|Contributed by: Deborah Hayes blog 06/22/2005||Added: Feb 15, 2008 at 08:32 AM|
My sons and I thoroughly enjoyed this one. I found it very convenient to fix, as I did not know exactly what time dinner would be served. There is a two-hour window here, and it tasted delicious whether one cooks it for 6 hours or for 8.
How to make it:
- Two frozen Cornish hens
- One can of gluten free chicken broth (or water or white wine)
- Freshly ground black pepper [or BTD compliant substitute
- Bay leaf
- Baby carrots
- Chili pepper (avoid for an A secreter, you can leave it out or add it to individual dishes)
- Olive oil
- Arrowroot powder as a thickener (optional)
- Set your crock-pot to low.
- Pour in some olive oil and then add onions and garlic.
- Sprinkle with salt, pepper, chili pepper, basil, and thyme.
- Add the bay leaf.
- Add frozen hens into crock-pot any way they will fit!
- Pour in your chicken broth (plain water is also ok, or certain types of wine) and then add carrots.
- Sprinkle liberally with all of your spices but leave out the garlic and bay leaf.
- Adjust top to fit snugly and walk away for six hours.
- Using a meat thermometer, test for doneness. I found ours to be done at six hours, but kept on cooking for seven. Itís almost easier to use clean fingers to tear the meat off of the bones versus the traditional fork and knife.