Reviewed: Sep. 21, 2009

Very flavorful, made exactly as states plus took reviewer tips and added lemon and garlic to cavity. I'm not sure what happened though, there was no juice from the drippings to reduce. It was more of a crustaceous film at the bottom of the roasting pan. So no sauce, but that's ok, the rosemary infused beautifully and it was still quite tasty.

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cookinRN

Cooking Level: Intermediate

Home Town: Ravensdale, Washington, USA

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Reviewed: Sep. 19, 2009

Delicious, so juicy, so worth the effort. I just made one for myself. I used a 1/2 lime instead of a 1/4 lemon for my hen, and it worked fine.

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Vurtog

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Reviewed: Sep. 14, 2009

This was really delicious. I left the skins on the garlic cloves while they were roasting in the oven and slide them out of the skin before adding them to the sauce.

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luv2cook

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Reviewed: Sep. 14, 2009

I can't believe how easy this was to make. Tastes wonderful; my husband was so pleased - he wants me to make it for company next. Thanks!

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MaryCentralFL

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Reviewed: Sep. 4, 2009

Good, thought it would have a little more flavor. Loved the sauce it made though!

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aorr

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Sep. 3, 2009

I made this recipe tonight, and followed other reviewers' suggestions of adding a little chicken broth during the first roasting time. Very good idea - as the garlic cloves would have burned otherwise! I also added 20 minutes to the second half of cooking time. The game hens were delicious. The sauce had a really good flavor, but was very greasy and oily. Sadly, the sauce went into the trash, as we could not eat it. Perhaps the game hens I purchased were overly fatty? I will try a modified version of this recipe again, with a regular roasting chicken - as we did enjoy the flavors.

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Sue G.

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Reviewed: Aug. 30, 2009

The hens were moist and cooked up well, yet did not have as much flavor as I expected. I will probably try this again, but with more seasoning on the hen.

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Nikki

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Reviewed: Aug. 28, 2009

The hens were very moist and smelled wonderful. I would say these were good, but not delicious. Probaby would only make again if they were on sale. Not a go to item.

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smastra

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Reviewed: Aug. 15, 2009

Outstanding. I recommend absolutely no changes. The only variation I made to this recipe was I did not have fresh rosemary sprigs so I just rubbed about a teaspoon inside the hen. It turned out to be really moist and delicious.

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Falycia

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Reviewed: Aug. 14, 2009

OMG! The aroma while these were cooking was divine! I almost couldn't wait until they were done, they smelled that good. It was a warm day when I made these and had my windows open. Even the neighbors were asking what I was making that smelled so yummy! I added a bit of lemon juice to my olive oil and sprinkled garlic salt on the hens before placing them in the oven. Also used a pinot grigio wine. I served them with stuffing I made with celery, pecans and cranberries. YUM-MEE! My husband was quite pleased and said this is a keeper. Thanks!

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thisgurlluvs2cook

Cooking Level: Expert

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Reviewed: Aug. 12, 2009

I never tried roasting cornish hens. They were on sale for 99cents a lb. so i bought a couple, used this recipe and voila, delicious chicken! Great basic recipe. Thanks.

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sheie

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Reviewed: Aug. 11, 2009

this had great flavor, came out very juicy and everyone gobbled it up! i wish the skin had crisped a little bit more but other than that, it was super yummy

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sheri215

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Reviewed: Aug. 10, 2009

Great taste, but after baking them for an extra 30 minutes they still were too moist. I promise that's possible.

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Braxton Howard

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Reviewed: Jul. 21, 2009

Loved this! No stuffing and trussing to fool around with! I didn't have a lemon, but I did have a lime so I used that--worked beautifully. I didn't bother with any of the reducing pan juices, etc. I just served the game hens when they were done (with a nice rice pilaf alongside) and they were fabulous. Another time, I will go the extra mile, but for a Tuesday night after work....this was just fine!

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CHRISTYJ

Cooking Level: Intermediate

Living In: Eureka, California, USA

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Reviewed: Jul. 21, 2009

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:)

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AnnaVA

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Reviewed: Jul. 6, 2009

I'm not a huge fan of lemon, but I had never tried cooking with it. I halved number of birds and doubled the chicken broth (adding it with the garlic as suggested by others), and used two heads of garlic instead of counting out the number of cloves. This recipe was so good I couldn't believe that I had made it. The cooked lemon and the way the flavors came together was nothing less than gourmet. I used Carl Sittman Riesling (about $10 a bottle) for the wine, which I accompanied with dinner and was a perfect touch. The gravy was fantastic, I added just a bit of cornstarch to thicken it up and reduced it for around 10 minutes. I threw together some instant garlic mashed potatoes for a side, which was a fantastic (and cheap!) side for this dish. Wow! I will definitely be making this one again.

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Aly

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Reviewed: Jun. 30, 2009

Hens were very moist,but didn't seem to take on much of the rosemary or lemon flavor. Like others, I had to cook them a few minutes longer and added a little chicken broth to pan while roasting. BUT....when I boiled down the sauce from the drippings, I pureed the garlic in the sauce. THIS WAS SOOOOOOO GOOD!!! I think the "gravy" was the hit of the meal. Will definately make this again.

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Brenda

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Unfortunately this just didn't turn out well for me. I added some chicken broth to the bottom of my roasting pan like other reviews but otherwise followed it exactly. The meat didn't really take on any of the flavor from the lemon or rosemary. It was very moist but I was expecting more flavor. I'm not sure if I'm willing to try again.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Jun. 21, 2009

YUM! What a delicious meld of flavors!!!

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Gina

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Houston, Texas, USA

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Reviewed: Jun. 21, 2009

THE BEST chicken ever! We actually butchered one of our own free-range chickens, (which can be rather tough)... but this recipe made it sooo moist and perfect. 100+ STARS! :)

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