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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culturecooker

Cooking Level: Expert

Home Town: Waynesboro, Pennsylvania, USA

Living In: Kihei, Hawaii, USA

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Reviewed: Jun. 21, 2009

These had more flavor than I thought they would. The entire family really enjoyed eating these, and I enjoyed serving them (they look so fancy on a platter)! The recipe was very easy. Served with steamed veggies & boiled potato. Thanks for sharing!

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jess17

Cooking Level: Expert

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Reviewed: Jun. 13, 2009

I made cornish hens for the first time last night and it was perrrfect. It was soooo easy and delicious. My entire family loved it. I only used 6 garlic cloves instead and lessening it did not take away from the flavor.

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Rochelle

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Reviewed: Jun. 6, 2009

Very good! -only used 2 game hens but kept the wine stock amounts the same as in recipe. -only used 12 garlic cloves -remember to allow the hens to defrost of frozen -served with mashed potatoes, fiddleheads and roasted carrots

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Jun. 1, 2009

Very moist and absolutely delicious. The only change I made was to turn up the oven to 400 and cook a little longer until the hens had browned. I'd also recommend throwing a little more garlic on the pan... my kids went through the roasted garlic like it was candy.

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Lorraine

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Reviewed: May 26, 2009

This is a good basic recipe. Next time I will add more spices maybe between the skin and the meat and probably leave out the lemon. I thought that the lemon was a little over-powering. The cook time was perfect and the first 25 minutes at the higher temp browned the skin nicely and the meat was very moist when done.

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Tershme

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Reviewed: May 26, 2009

Great recipe! I simply added the wine and broth, a little more broth than called for, to the pan along with more rosemary and strained it into a gravy separator. I then made a roux in the pan with 1 tbs butter and 1 1/2 tbs flour and darkened it. I picked out the garlic cloves and put them back into the pan along with the liquid, less the fat. This made a very savory sauce with a rich roasted garlic flavor.

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Hank and Cheryl

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Reviewed: May 22, 2009

Delicious!!! I've made this a few times now and I highly recommend it. Both of us thoroughly enjoyed this dish.

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Diana

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Fountain Hills, Arizona, USA

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Reviewed: May 21, 2009

Really good, but if I were to make 4 hens I would double the sauce ingredients. I Followed the recipe exactly but made only 2 hens and found the sauce was just enough for 2, I don't think it would be enough for 4.

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Gida

Cooking Level: Intermediate

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Reviewed: May 17, 2009

NICE! I cooked just one. Perfect amount of garlic, the lemon and spices are wonderful. I prepared mine in one of my Le Creuset pots - right in the oven. When it was done baking I just took the hen out of the pot and made the gravy on the stove top. There was NO mess. Next time I make this I will add more stock to make more gravy as suggested by others. KEEPER!

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Shoelace

Cooking Level: Intermediate

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Reviewed: May 9, 2009

This is a fairly simple recipe and far more delicious than expected.

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Pigface

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Reviewed: May 3, 2009

I love this recipe. I have not added or changed this recipe it is perfect the way it is. Every time my grandaugher comes to visit she always requests this recipe with little pototoes.

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colette

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Reviewed: May 1, 2009

The hens were juicy and so yummy. Be sure to INCREASE THE COOKING TIME a bit, two out of four hens were mostly done, one was perfect, and the other was quite bloody. I substitued fresh parsley for a certain family member who dislikes rosemary, and she loved it. After only being able to eat half of my hen, I put it in the fridge and when I ate it cold the next day, the rosemary really stood out. I reccommend using cornish hens for this recipe, it's so much more fun!

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Lycoris

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Apr. 22, 2009

Good. I usually make a fryer chicken with spices in the slow cooker. No water, broths needed as the chicken will make it's own juices. I liked this recipe, but I will continue to make it my usual way.

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pritty1npink

Cooking Level: Beginning

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Reviewed: Apr. 21, 2009

These were pretty good. REALLY outstanding the next day though, shredded on a sandwich with a little gravy ontop.

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Chelsea

Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA

Living In: South Hadley, Massachusetts, USA

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Cornish Game Hens with Garlic and Rosemary

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