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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Reviewed: Feb. 16, 2009

Turned out great! I cooked them with diced potatoes underneath. I used dried rosemary and bottled lemon juice. Delicious!

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CRLESLIE123

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Reviewed: Feb. 16, 2009

This recipe was wonderful! The only thing I did different was I put a pat of butter in the cavity of each hen.

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Haley

Cooking Level: Expert

Home Town: Logansport, Louisiana, USA

Living In: Fayetteville, North Carolina, USA

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Reviewed: Feb. 15, 2009

This is an excellent dish. I did not have fresh rosemary and used dried. The aroma in my kitchen was wonderful, and the gravy, which I thickened with a bit of flour, was delicious. I am not a fan of cornish hen, but I am now due to this recipe.

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Danielle

Cooking Level: Beginning

Home Town: Washington, D.C., USA

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Reviewed: Feb. 15, 2009

Excellent recipe. Simple and delicious. I cooked about 15 minutes longer than the recipe stated and the meat was falling off the bone. I'll definitely make this again.

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primab223

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Reviewed: Feb. 14, 2009

This is fabulous! I made it again last weekend. For whatever reason, I don't get a lot of drippings and so I've been a little bit short on sauce; I doubled up the chicken stock and the wine and then poured that over cooked wild rice that I prepared with chicken stock. Yum.

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carrie cooks

Cooking Level: Intermediate

Home Town: Rochester, Minnesota, USA

Living In: Crosslake, Minnesota, USA

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Reviewed: Feb. 11, 2009

I used this recipe in the crock pot. I left it to cook while I was at work and the meat just fell off the bone when we ate it. Delicious. Thank you for sharing your recipe.

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Pam

Cooking Level: Beginning

Home Town: North Kingstown, Rhode Island, USA

Living In: Sacramento, California, USA

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Reviewed: Feb. 10, 2009

Excellent, filling meal. Made only two hens, but quadrupled the sauce. Placed half the sauce in the roasting pan with minced garlic (also place a .5 tbsp inside). Cooked according to package directions, which was an hour fiften plus. Added flour to the "gravy."

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April B.

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

Thank you for the recipe, we used other stuffing ingrediants so our cook time was a little longer but made as seen per your recipe and it was great. Thanks the Coopers

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Cooper

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Reviewed: Feb. 2, 2009

I followed the recipe and it was good, I didn't get the browning on the skin before the temp registered done. . .and it needed just a touch of something. . .not sure what.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 22, 2009

We loved this recipe. I couldn't get the fresh rosemary at the store so I used dried rosemary and I am not a big fan of white wine I had some red wine on hand so I used that. My husband and I loved it.

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Sheila L.

Cooking Level: Intermediate

Living In: Marengo, Iowa, USA

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Reviewed: Jan. 20, 2009

I assumed that the hens needed to be baked,covered, with the roasting lid on. The recipe did not specify covered or uncovered. After 30 minutes the hens remained pretty pale looking and there was way too much gravy...i then realized that the recipe likely inferred to be baked uncovered...off came the lid, after another 30 minutes of baking they started to colour up....they were fanatastic and enjoyed by all....whew!!! Yet another Christmas meal to remember!

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MURFINA

Cooking Level: Expert

Living In: Prince George, British Columbia, Canada

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Reviewed: Jan. 20, 2009

This was delicious! Made it for "girl's night in" and am making it again for my husband tonight. We all loved it!

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mercytoo

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2009

These looked beautiful coming out of the oven, but the taste didn't do that much for me . . . maybe it was my technique?

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gretchen

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Jan. 19, 2009

Great Flavor I just definitely had issues with cooking time. It needed a lot longer to cook than it says.

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Erin Jackson

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 19, 2009

This was delicious. I stuffed the birds with garlic and onions, and used dried rosemary on the inside. Then followed the other directions exactly, except for using the lemons as I didn't have any. The sauce really brought it all together. Using the wine really added flavor (and I don't even drink wine).

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Natalie

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Reviewed: Jan. 18, 2009

Delicious and great presentation. Mine had to cook much longer than suggested and I wasn't able to get that wonderful crispy skin that others got. I would also cut smaller lemon wedges next time.

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