Reviewed: Jul. 10, 2008

I baked this lastnight using FRESH Basil,Parsley & Oregano (from my garden). Very EASY & was very moist! =thanks=!

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winkyz

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Reviewed: May 29, 2008

I have made this recipe numerous times- each time it comes out great. A few minor changes: Smart Balance instead of butter and I double the amount of stuffing so I can place some under the skin and on top.

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DEENABAYLA

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Reviewed: Mar. 18, 2008

This was delicious. I also made stuffing as a side dish. I used the ample drippings from the baking pan and using milk and flour made a delicious gravy to serve on the side. This recipe was a fantastic alternative to "stuffed hens".

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RHayes

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Reviewed: Jan. 29, 2008

Good! Was not as flavorful as we had hoped for!

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rebecca

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

Great, my husband loved it! My mother-in-law asked for the recipe:;)!

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HadiyaHadiya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Nov. 4, 2007

I changed this recipe a lot. I stuffed the cavity with 3types of wintersquas includingzuchini. I alsoadded 4 chopped ed potatoes. I drizzled the inside and outside of my poultry with olive oil intead of butter. I seasoned my meat withpoulty seasoning, the basil mixture an walla , whatta dish. i will post the picture you judge for yourself. easy and delicious.

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Geniese

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Feb. 24, 2007

It was a good recipe. It was the first time I made game hens. I usually do not succeed with poultry, but this was good.

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Jennie C.

Cooking Level: Intermediate

Home Town: Ledyard, Connecticut, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Feb. 15, 2007

I made this for a Valentines supper and they turned out great! The filling smelled so good and the birds turned out moist and very flavorful! I will definatly make again!

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Jess

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Reviewed: Nov. 14, 2006

this is very very very good i love it

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boomer

Living In: Bloomingdale, Ohio, USA

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Reviewed: Mar. 24, 2006

I love anything involving chicken. The kids liked this recipe, too, since they get their own game hen. I didn't care for the mushrooms, but the rest of the stuffing was excellent.

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JO-N-ROB

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Port Orange, Florida, USA

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Reviewed: Feb. 16, 2006

I made this dish for my dish on valentine's day and it was great. I would recommend this recipe fully.

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KDK

Cooking Level: Expert

Living In: Dyersville, Iowa, USA

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Reviewed: Dec. 22, 2005

Phenomonal flavor and fragrance! A really easy, tasty recipe that will make you proud of yourself!

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purplecapricornmoon

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Reviewed: Mar. 14, 2005

Very moist and easy to make. Not super tasty though! A nice change and low carb! Thanks!

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BASHERGIRL

Cooking Level: Intermediate

Home Town: Morgantown, West Virginia, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Jan. 15, 2005

I made these for New Years and they turned out so juicy and tasty. I may have used more butter than recommended, but they were great anyway. Thanks Janet.

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BLANCAw/ERIC

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Reviewed: Aug. 25, 2004

Always a hit with my girlfriend. C'mon, it's classy yet simple to make.

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11119LAKE

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Reviewed: Aug. 19, 2004

This is great! Low carb as well:)

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Lisa

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Reviewed: Jun. 18, 2004

Excellent! I received many compliments on this dish. I will definately serve it again.

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JENNJ1

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Reviewed: Dec. 24, 2003

I have baked a lot of Cornish hens in my lifetime, but have only stuffed them with a rice mixture. This was very good and a nice change. For the reviewer that had a problem with it being dry, I just cooked it like I always do. I oil the hens, season them, then make a basting sauce of 1/4 cup of oil, 1/4 cup of sherry, 2 tablespoons of soy sauce, garlic powder and other favorite seasonings, and cook the bird uncovered, basting every 15 - 20 minutes. I usually cook the hen at 350F for 1 hour and 20 minutes, then turn off the oven and let them sit in the oven to 'rest' about 10 minutes, basting one last time after the oven is turned off. Thanks Janet for a new variation!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Nov. 23, 2003

This was only my second attempt at cooking. I just followed the directions word-for-word, and it turned out just as promised. An excellent dish! And my wife liked it too.

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DWIGHTCLINTON

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Reviewed: Mar. 12, 2003

Very nice little recipe. Easy, even for someone who has never cooked hens before. I omitted the green pepper, and doubled the garlic since we have a small garlic addiction issue. Also, I added raisins and even my anti fruit husband loved it. Will make this again.

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