Reviewed: May 15, 2012

i seasoned mine with tyme and rosemary stuffed them with cranberry stuffing and then put purple pink and yellow fingerling potatoes onions mushrooms celery garlic mixed them with some olive oil salt and pepper and cooked them in the side of a pan (i cooked 4 hens at once in a turkey roasting pan and had extra room for veggies on the side) with a nice mixed greens salad and some fresh fruit this was a GREAT dinner

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Reviewer:

bparalston

Reviewed: Feb. 7, 2012

I sauteed the onion, celery, green pepper and mushrooms in half the amount of butter called for. The amount of stuffing was perfect for the cornish hens. We found the basil taste came out too strong in the stuffing so would cut that back. They cooked in the amount of time called for and were a beautiful golden brown. Meat was moist and flavorful. I also found the 1/4 cup melted butter drizzled over the birds was a bit much so next time will just do half of that.

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Reviewer:

Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

Reviewed: Dec. 25, 2011

Very popular with our dinner guests. So moist and tasty. Recipe doesn't say how long to brown the hens at 500. We tried 10 minutes but they still weren't quite brown. So we switched to broiler for a couple minutes more. Otherwise, I followed recipe exactly. Next time I might try some corn bread stuffing including ingredients in recipe. We will definitely use this again.

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Reviewer:

Eddie Francisco

Reviewed: Nov. 24, 2011

This recipe is delicious. It was my first time cooking any kind of whole bird, and I was a little nervous. But the Cornish game hens turned out beautifully, and made a fantastic main course for our Thanksgiving for two.

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Reviewer:

krheasley

Cooking Level: Intermediate

Home Town: Flower Mound, Texas, USA

Reviewed: Nov. 24, 2011

Excellent! Although I did soak my hens in a brine over night and stuffed them with dressing!

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Reviewer:

Joyce

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Reviewed: Nov. 14, 2011

not so great

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Reviewer:

brandi

Cooking Level: Intermediate

Reviewed: Nov. 8, 2011

moist, but bland

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Reviewer:

Gin

Reviewed: Nov. 7, 2011

This was delicious. I tweeked a few things by replacing the green pepper with red for color used another reviewers suggestion of sauteing the vegis, then I put them in the food processer. Season the mix well with salt and pepper. My guests appreciated that I gave them small bowls to put the bones and gristle in while they ate.

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Reviewer:

SirEatALot

Reviewed: Nov. 4, 2011

Very good flavor! The only thing that I changed is I used fresh mushrooms and sauted the stuffing mixture in the butter before stuffing. Easy and Tasty!!

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Reviewer:

AmeryB

Reviewed: Oct. 2, 2011

Only gave it 4 stars because the hens were very good and moist, but the stuffing, to us, was over-seasoned. Will definitely make again, but will cut back on the spices.

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