Ingredients

Scale

3 Cornish Hens (Mine were 20 oz each)
1 1/2 tsp. kosher salt
2 tsp. dried thyme
2 tsp. dried oregano
1/2 tsp. fennel pollen or ground fennel seeds
1/4 tsp. fresh ground black pepper
1 lemon, cut into 9 slices
1/4 cup Pernod or white wine
1/4 cup orange juice

Instructions

In a small bowl, combine salt, thyme, oregano, fennel and pepper.
Dry off the Cornish hens with paper towels. Sprinkle spice mixture over the hens and in the cavities.
Place one slice of lemon into each cavity.
Place hens in a slow cooker and place 2 slices of lemon on each hen.
Pour Pernod and orange juice around the outside of the hens.
Cook on low for 4 hours. Place hens on a cutting board and cover with foil. Let sit for 5 minutes.

Notes

*To make a roasted chicken instead:

Preheat oven to 425°. Combine the spices as above but add in 1 tbsp. Pernod and 1 tbsp. orange juice. I butterflied my chicken but you don’t have to. It will cook faster. Stick your index finger under the skin of the breast and carefully move back and forth to detach the skin from the breast. Continue to move your finger down to detach the skin from the thigh and drumstick. Push spice paste under the skin and work it down to the drumstick. Make sure to cover the chicken completely. Use any leftover paste to rub on top of the skin and under the chicken. Place chicken on a rack placed on top of a baking sheet. Roast for about an hour or until chicken breast has reached 165°.

Prep Time: 10 minutes
Cook Time: 4 hours