I have gotten so many compliments after serving this recipe. The only real change I made is to rub the hens with olive oil, butter, refridgerated minced garlic, salt, pepper, dried thyme, and poultry seasoning (making sure to also put rub and oil inbetween the skin and meat). I stuff it with the lemon and herds as directed and then let it marinate over night in the fridge and cook it the next day. I have noticed, as others have stated, that it doesn't have a lot of basting liquid, so I add more chicken stock and wine and that does the trick. Truly a great dish! Thanks:)

Reviewed On: Jul. 21, 2009

This was my first time ever making orzo and this recipe was GREAT! But, I changed it quite a bit per the other users comments. Definetly would have been too much orzo, so I only used half a box. Instead of panchetta, I used bacon (I couldn't find any at the store)..which I saved and crumbled on top at the end. I didn't use the pinenuts. I used marinated artichokes (including all the juice in the jar) and added chopped up sundried tomatoes (but you can use fresh too). I added italian seasoning, (Mrs. Dash Tomato/Garlic Blend, regular italian seasoning, minced garlic, dried basil, and a whole packet of dry italian dressing mix) when sauteeing the chicken and veggies. The flavor combo was amazing. It was even better cold the next day. I will definetly be making this again:) Thanks.

Reviewed On: Jul. 21, 2009