Seasoned to perfection and super tender and juicy, just one bite of this copycat Dolly Parton's Stampede Chicken recipe will make you want to hoot and holler and STAMPEDE! This Dixie stampede chicken is made with cornish hens and uses a brining technique that makes this recipe restaurant-worthy!
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What is Dolly Parton's Stampede?
Dolly Parton’s Stampede (previously known as Dixie Stampede) is “the most fun place to eat” in Pigeon Forge, TN. I’ve been to this dinner/show attraction no less than 25 times in my life…and I’d go 25 more! They’ve had the same menu all these years, and the dixie chicken has always been my favorite part.
I’ve tried lots of different seasonings, marinades and brines, and this recipe is as close as I can get without having the exact recipe. In true Stampede fashion, you gotta eat Dolly Parton's chicken with your fingers!
I love going to Dolly's Stampede so much that I've even created additional recipes from the menu so you can bring all the dishes home with you! Try Dolly Parton's Stampede Garlic Biscuits or Dolly Parton's Stampede Soup.
Why You’ll like this Recipe
- Ride Down Memory Lane: For those who've been to Dolly (Dixie) Stampede, it brings back happy memories!
- Create a Yummy Moment: For those who haven't been to Dolly (Dixie) Stampede, you'll get to try a chicken that is spot on to the original dinner show flavor!
- Affordable Dinner Option: They're versatile and inexpensive to make!
- Incredibly Juicy, Flavorful Chicken: They're super juicy, tender, full of flavor and a fun weeknight dinner!
Brining Roasted Cornish Hens
Before roasting the Cornish hens for the Stampede chicken recipe, I first brine them a salt water mixture for 8 hours. Brining is an important technique for making chicken or Cornish hens more more moist and tender when roasted.
The salt in the brine helps to break down some of the fibers in the chicken and the wet brine allows the chicken to absorb more moisture before it bakes. It's the same method as brining a turkey before Thanksgiving.
Once the brining is finished, be sure to pat the Cornish hen very dry on the outside with paper towels. The skin needs to be very dry to be able to get browned and crispy in the oven.
Ingredients in Dixie Stampede Chicken
Ingredient Amounts Listed in the Recipe Card Below
- Cornish Game Hens: A variety of broiler chicken, Cornish game hens are no more than 2 pounds. Their high skin-to-meat ration makes them succulent and tender!
- Garlic Butter: Increases the juiciness and tenderness of the chicken and is brimming with savory garlic flavor.
- Lemon Wedges: Helps add flavor and tenderizes the chicken.
- Garlic Cloves: This adds a nuanced savoriness and flavor.
- Fresh Rosemary and Thyme: Infuses fresh herb flavor from within the chicken.
- Olive Oil, optional: This enhances the chicken skins golden brown color and crispiness.
- Flaky Poultry Seasoning: An incredible blend of flavors that has notes of the fall and winter holidays. Seasonings include sage, thyme, marjoram, nutmeg and onion powder.
Tools You’ll Need
How to Make Dolly Parton's Stampede Chicken
- Brine the hens in salt water in the refrigerator a minimum of 8 hours.
- 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. Gently lift the skin from the chicken breasts and legs. Evenly distribute the garlic butter between the skin and meat and all over the outside of the skin.
- Add lemon, garlic and fresh herbs inside the hen. 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.
- 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!
Tips and Substitutions
- Flaky Poultry seasoning is just that, flaky. Make sure if you're using ground that you adjust the volume to your desired palate. It will be more concentrated.
- Brining is an essential step in ensuring your meat is super tender and juicy!
- Cornish game hens are typically located in the freezer meat section at a store. When I thaw them at home, it can take 3-5 days, so this is definitely a meal you'll want to plan ahead for!
- This recipe can also be made with one 5-6 pound roaster chicken. Follow the same instructions for prep then bake at 425°F for 1 ½ hours, or until the thickest part of the breast registers at 165°F.
- This recipe can also be made in an Instant Pot. Karen at 365 Days of Slow Cooking and Pressure Cooking adopted my recipe into her Instant Pot Dolly Parton Stampede Chicken.
What to Serve With Dixie Stampede Chicken Recipe
To complete the Dolly stampede experience, I recommend pairing it with our other Dolly favorites, Garlic Cheddar Biscuits and her incredible Stampede Soup.
Storage and Freezing
Once completely cooled, store stampede chicken leftovers in an air-tight container in the refrigerator up to 3-4 days.
Properly stored in a freezer-safe bag or container, cornish hen leftovers can be kept in the freezer for up to three months. Thaw them in the refrigerator before reheating.
Frequently Asked Questions
Cornish game hens are small, young chickens that are typically harvested at around five to six weeks old. They are a crossbreed between Cornish chickens and White Plymouth Rock chickens.
The best way to thaw Cornish game hens is to transfer them from the freezer to the refrigerator and allow them to thaw slowly.
Trussing the Cornish game hens is not necessary, but it can help maintain their shape.
The most reliable way to determine if they're fully cooked is by using a meat thermometer. Insert the thermometer into the thickest part of the bird, avoiding contact with bones, and ensure it reaches an internal temperature of 165°F (74°C).
Yes, besides roasting, you can also grill, broil, or even sous vide. Each method will provide a slightly different flavor and texture.
Try these other Chicken Recipes:
- Copycat Dolly Parton’s Stampede Garlic Biscuits
- Copycat Dolly Parton’s Stampede Soup
- Sheet Pan Rosemary Chicken
- Baked Chicken Drumsticks
- Texas Two Step Chicken and Noodles
- Alice Springs Chicken Copycat
Copycat Dolly Parton’s Stampede Chicken
Ingredients
- 4 Cornish game hens
- Brine Solution 1 gallon water + ⅓-1/2 cup kosher salt
- ⅓-1/2 cup garlic butter room temperature
- 4 lemon wedges
- 4 garlic cloves halved
- 4 sprigs each fresh rosemary and thyme
- 2 tablespoon olive oil optional
- ¼ cup poultry rub
Instructions
- Preheat the oven to 450°F.
- Whisk together brine solution and submerge the chickens. Brine in the refrigerator a minimum of 8 hours.
- 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.
- 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.
- 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!
Video
Notes
- Flaky Poultry seasoning is just that, flaky. Make sure if you're using ground that you adjust the volume to your desired palate. It will be more concentrated.
- Brining is an essential step in ensuring your meat is super tender and juicy!
- Cornish game hens are typically located in the freezer meat section at a store. When I thaw them at home, it can take 3-5 days, so this is definitely a meal you'll want to plan ahead for!
- This recipe can also be made with one 5-6 pound roaster chicken. Follow the same instructions for prep then bake at 425°F for 1 ½ hours, or until the thickest part of the breast registers at 165°F.
- This recipe can also be made in an Instant Pot. Karen at 365 Days of Slow Cooking and Pressure Cooking adopted my recipe into her Instant Pot Dolly Parton Stampede Chicken.
Linda gowan
Great meal
Laura Ashley
Thank you SO much, Linda!! One of our favorites too!
Audra Ellis
I used a broken down whole chicken and this worked great! Very juicy and moist chicken all around and the taste was perfect. Not too salty or garlicy.
Laura Ashley
That is WONDERFUL!! Thank you so much, Audra!! I'm so excited that you made it and liked it so much!