Remember that one time when I posted a recipe for Pad Thai, but wondered aloud if Pad Thai (emphasis on the THAI) was Vietnamese? And then remember when, months later, one of my lovely readers pointed out to me that Pad Thai would, in fact, be considered THAI food? And then my entire family laughed more loudly at me than I have seen in quite some time?
Yes. I remember. Me thinks I should just stick to American food. Or perhaps do some of those little brain exercises. Do they really work? Side note: I’m currently singing “If I Only Had a Brain”…just call me Scarecrow.
And yes, I YouTubed it too. Seemed appropriate.
Soooo about that American food. This recipe is about as easy as it gets, but it is so rewarding (major props to Kathy’s mom for sharing it with Kathy who shared it with me!). I say again, you.cannot.beat.slow.cooker.meals. Really. This is such a great and easy way to cook an entire chicken, and BONUS: you can use the leftovers and turn it into chicken noodle soup. Boom.
- 1 game hen
- 2 cans or 1 box of chicken broth
- 1 bag of baby carrots
- new potatoes cut into halves — I bought a bag from Trader Joe’s, but you can just use baby red potatoes too
- 3-4 stalks of celery, chopped into big chunks
- 3 cloves of garlic, peeled and halved
- salt and pepper
Rinse game hen in sink and remove giblets. Place hen in slow cooker and surround it with cut veggies and add salt and pepper. Fill slow cooker with chicken broth until full — if your slow cooker is really big, you can add a little water to get the liquid level up.
Cook on low for six hours. Chicken carcass might fall apart when you try to remove it from the slow cooker, which is fine — just use a slotted spoon to scoop out the meat and bones; discard anything you don’t want to use.
Yields: 4-6 servings, depending on the size of your game hen
Recipe from: Kathy’s mom