Copycat Dolly Parton’s Stampede Chicken

Name: Copycat Dolly Parton’s Stampede Chicken
Prep time: 8 h 30 min
Cook time: 1 h
Total time: 9 h 30 min
Ingredients: 4 Cornish game hens; Brine Solution (1 gallon water + 1/3-1/2 cup kosher salt); 1/3-1/2 cup garlic butter (room temperature); 4 lemon wedges; 4 garlic cloves (halved); 4 sprigs each fresh rosemary and thyme; 2 tbsp olive oil (optional); 1/4 cup poultry rub

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Prep Time: 510 minutes

Cook Time: 60 minutes

Total: 570 minutes

Servings: 4

chicken

Ingredients

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4 Cornish game hensBrine Solution (1 gallon water + 1/3-1/2 cup kosher salt)1/3-1/2 cup garlic butter (room temperature)4 lemon wedges4 garlic cloves (halved)4 sprigs each fresh rosemary and thyme2 tbsp olive oil (optional)1/4 cup poultry rub

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Instructions

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Step 1

Preheat the oven to 450°F.

Step 2

Whisk together brine solution and submerge the chickens. Brine in the refrigerator a minimum of 8 hours.

Step 3

Remove the chickens from the brine and dry well with a paper towel. Place both chickens on a wire rack on top of a sheet pan lined with aluminum foil.

Step 4

Gently lift the skin from the chicken breasts and legs. Evenly distribute the garlic butter between the skin and meat and on top of the skin. Add the lemon, garlic and fresh herbs inside the carcass. Season the outside skin and inside the carcass with poultry seasoning, salt and pepper. If you'd like, drizzle olive oil on the outside skin.

Step 5

Bake the chicken for 20 minutes, then lower the heat to 350°F and bake an additional 35-40, or until the breast registers with an internal temp of 165°F. In Dixie Stampede fashion, eat it with your fingers while it’s hot!