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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Reviewed: Apr. 14, 2009

This recipe was nothing special taste wise. It was rather bland. Though the meat was tender & the skin nice and crispy, it was nothing out of the ordinary -- just an average meal. I added water, additional rosemary, and salt & pepper to the sauce, then thickened it with cornstarch to make a gravy that got better reviews than the meat! I served the hens with wild & long grain rice and colorful stir fried asian vegs.

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BJS

Cooking Level: Intermediate

Home Town: Abington, Pennsylvania, USA

Living In: Lilburn, Georgia, USA

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Reviewed: Apr. 12, 2009

We enjoyed this for Easter dinner and it was so tasty! If you use kitchen shears, it makes short work of cutting the hens in half, and they look beautiful presented on a nice platter. I only made one change--I squeezed the juice of half a lemon in with the olive oil/white wine to add some extra flavor. I also had to bake the hens about 15 extra minutes. Such a nice change from ham and turkey. It paired well with the White and Wild Rice Pilaf from this site.

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: Apr. 11, 2009

Simple, easy and delicious. The aroma of the roasted garlic was almost too much to stand! My husband and I normally share one cornish hen, but this time we each at our own. I added fresh mushrooms to the sauce and used my meat thermometer for doneness, but otherwise followed the recipe exactly.

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JanieLucy08

Cooking Level: Intermediate

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Reviewed: Apr. 5, 2009

This recipe is fabulous and I am going to attempt it on a whole chicken later. I cooked two hens that were 22 oz each. After slicing the lemon into quarters, I inserted one piece into each hen and added the remiaining lemon juice to the wine mixture for basting. I also reduced my temperature about 15 degrees. The result was a tender, delicious dinner. The sauce was perfect and added the cooked garlic to some red mashed potatos. Terrrrrrific!

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Stasia

Cooking Level: Intermediate

Home Town: Sonora, California, USA

Living In: Modesto, California, USA

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Reviewed: Apr. 4, 2009

LOVE THIS RECIPE! Making it for the second time tonight. this time we had to sub limes for lemon as it was what was in the house. Both times i take the drippings from the pan and use it to make a portabello cous cous. They compiment eachother so well! would urge everyone to try this recipe!

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BmbleBeeRoe

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Apr. 2, 2009

so so good. pretty much made as is with noted points: 1) spray hens with cooking oil, 2) add some minced garlic underneath skin, 3) add extra clove of garlic to each cavity, 4) added a bit of broth to bottom of pan to prevent garlic from burning, 5) basted hens every 5-7 minutes. so friggin good.

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jwalkin

Cooking Level: Beginning

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Reviewed: Mar. 28, 2009

For this recipe I took other suggestions and stuff the inside I use sliced elephant garlic cloves, lemon, rosemary and a slice of onion. I stuffed under the skin with minced garlic, fresh ground rosemary and cracked black pepper. I cut down on the garlic cloves around the bird because of the changes I did also put the remained of the onion total was only a quarter. I basted and doubled as others suggested I gave this a 4 because the herb crusted recipe from another site was much better. It was good but I was disappointed after the other reviews.

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COURTNEY77700

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Mar. 20, 2009

Wow! Great recipe. Of course, I made some changes - added some red potatoes and way more garlic (a bulb and 1/2), but the basic flavors of this recipe are what make roasted poultry so wonderful.

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leslie

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Reviewed: Mar. 20, 2009

This was very good, but the only thing is the cooking time. I had 2 small hens a little more then 1 lb. The cook time was like 1 1/2 hours from start to finish. I put garlic in the cavity along with the rosemary and lemon. I also turned the oven back up the last 15 minutes of cooking too 400 to crisp the top of the hens. It worked out great

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Ellen

Cooking Level: Intermediate

Home Town: Baldwin, New York, USA

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Reviewed: Mar. 18, 2009

The sauce was amazing in this dish. I might suggest using bone in chicken pieces (breast for example) to anyone who is unfamiliar with game fowl. You get the same taste without the hassle of carving an entire bird.

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Alicia Emsley

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Reviewed: Mar. 5, 2009

Very good! Great presentation!

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JennieMart

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2009

I used two small chickens and boy were they good and so moist and tender. Great combo with the lemon and rosemary. I basted them 3 or 4 times during cooking.

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Susie

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

These were good, however next time I will add lemon juice to the broth mixture that gets poured over the top. The meat that absorbed the lemon flavor from the lemon INSIDE the bird ended up being the best, the other meat could have used a more tart punch. Thats my two cents. :)

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 21, 2009

So delicious!! I did omit the wine but it was still crisp on the outside and so tender inside. We loved it.

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Joyousblue

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 21, 2009

I followed the recipe exactly and found them moist and tender but the skin was not crisp enough.

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nancy55

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Reviewed: Feb. 21, 2009

A true FIVE STAR recipe! Thank you!

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Gail B

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Reviewed: Feb. 20, 2009

My boyfriend made this for my birthday. Perfect birthday dinner! He added honey to the olive oil. Absolute heaven on a plate. He served it with parmesan au gratin potatoes in a rosemary garlic bechemel sauce (au gratin rosemary potato on site).

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wasmith21

Cooking Level: Beginning

Home Town: Kansas City, Missouri, USA

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Reviewed: Feb. 20, 2009

This is one great recipe but I cooked this dish in an iron fry pan. I did add salt and corse ground pepper. One small can of green chiles at the end gave it a little extra spice...

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Lloyd

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Reviewed: Feb. 18, 2009

I just made this recipe and it was aweasome. I made it for my family for valentines day and they were very impressed. The only thing I added was I put a garlic clove inside the cavity of the hens along with the lemon and rosemary. Highly recommend it!! Happy Cooking!!

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Mommy & Wife

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Cornish Game Hens with Garlic and Rosemary

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