Reviewed: Feb. 4, 2012

I used two hens. Added onions (cut into 1/8th quarters) and added Rosemary seasoning with the salt and pepper. I went much lighter on the olive oil to save calories and WW Points +. It was so simple to make plus I kept it even easier by not adding the wine (saved calories) too and saved steps and pans by not reducing the broth. Saved left over broth in frig. After I cut the hens in half I returned them to the oven to finish browning up all over. I estimate WW points plus at 9.

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Reviewer:

Alice

Reviewed: Feb. 1, 2012

Wow. Just wow. This was amazing. I had picked up Cornish game hens on sale and had no idea what to do with them. I can't imagine a better way to cook them. They were crispy skinned and very juicy and tender. The pan drippings made one amazing gravy and the roasted garlic was so good both on its own and mashed into the gravy. I used a semi-dry Riesling and roasted garlic chicken broth. I used only two hens but kept everything else the same (more gravy this way) except for using dry rosemary instead of fresh since that is what I had on hand. Served with garlic mashed potatoes and salad. This was an easy and very tasty dinner.

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Reviewer:

XerexisSar

Cooking Level: Intermediate

Living In: Old Bridge, New Jersey, USA

Reviewed: Jan. 29, 2012

Awesome, dish my first time cooking this dish.

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Reviewer:

ctpreviti

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Springfield, Virginia, USA

Reviewed: Jan. 24, 2012

I doubled the leman and garlic....Outstanding!!!!

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Reviewer:

chefbill

Reviewed: Jan. 24, 2012

I found this recipe a few years ago here and it is now a frequent dish in our home. I usually use a whole chicken instead of game hens and it is simply delicious. Thank you!

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Reviewer:

zobimia

Reviewed: Jan. 17, 2012

It was really very good and the sauce was amazing, but I think Ill make it in the slow cooker next time. Its probably just me but it took forever to roast. I think the slow cooker cooks chicken more thoroughly.

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Reviewer:

Lenachka

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Reviewed: Jan. 13, 2012

Excellent flavor and easy to cook

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Reviewer:

Anne

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Cooking Level: Intermediate

Reviewed: Jan. 11, 2012

Deeeelicious!! My family loved these hens. I didn't have fresh Rosemary on hand so I used dried herbs de Provence. Stuffed the hens with the lemon and fresh minced garlic as directed and added some broth in the pan as suggested so that the garlic cloves didn't burn. I forgot to add the wine and more broth to the pan so I added wine to the renderings when making the sauce. Thickened a bit with some cornstarch.. yummmy!!

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Reviewer:

laraine

Reviewed: Jan. 8, 2012

This was a pretty easy recipe and was soooo delicious. Everyone loved it. Next time I make it, I'll double the sauce because it had awesome flavor. It did take quite a bit longer than the recipe states to get the juices to run clear though. It was over an hour vs the 25 minutes listed. I took an idea from another rater and placed the hens on top of peeled, sliced potatoes while roasting and threw in some sliced mushrooms for the last 30 minutes. That became our vegetables for the meal. Thanks for the great recipe!

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Reviewer:

Janice

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Prosper, Texas, USA

Reviewed: Jan. 6, 2012

SO fun! My other half and I did these as a small Thanksgiving together when we had to be apart from the family and it was absolutely perfect. They were so fun and really quite easy. Couldn't improve upon them in the least.

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