Reviewed: Nov. 14, 2009

We like this. The rating is more based on the fact that the Hens taste like chicken. The rice was good. I added mushrooms, celery, onion, and almonds to the rice.

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LoudaZ

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Reviewed: Nov. 10, 2009

First time that I had made Cornish Game Hens...they turned out great...didn't cook for another hour after taking off the cover...just 30 minutes...then broiled to get the crispy skin. Also, I used Uncle Ben's 15 minute wild rice as stuffing...and cut in half to serve...will definetly experiment with this recipe more.

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Sunny

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Reviewed: Oct. 5, 2009

This turned out great! I'm reviewing it now, but I made it for Valentine's Day. For the Stuffing, I used wild rice, diced almonds, onions, and chicken broth. I cooked it all together and made my stuffing that way. I stuffed the hens and cooked. Turned out great! Easy recipe that looks very elegant.

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Murphy

Cooking Level: Intermediate

Home Town: Chino Hills, California, USA

Living In: Costa Mesa, California, USA

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Reviewed: Oct. 1, 2009

Very good. Will definitely make again. Thank you!

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Lori B.

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Reviewed: Aug. 14, 2009

I never picked a bird cleaner than I did with this, sooo tasty! I took advice of others and added mushrooms, celery, and about a clove of garlic to the rice. My husband wished there was more rice, next time I'll make extra.

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Cr8zymom

Cooking Level: Expert

Home Town: Chandler, Arizona, USA

Living In: Gig Harbor, Washington, USA

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Reviewed: Apr. 28, 2009

This was my first time cooking cornish game hens and I have to say this recipe was very helpful and turned out delicious. The rice tasted amazing although it did have to cook much longer than 45 minutes to get tender. My hens actually cooked about 30 minutes less than the recipe called for so be sure to keep an eye on them. All in all, this is a great recipe and was very popular with my family.

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mamamei

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Reviewed: Apr. 26, 2009

I had never made cornish game hens before. This recipe was very easy with simple ingredients that I already had on hand. It's lovely as is. I've also added some extra fresh rosemary that I had on hand into the hen cavity and added a little bit to the butter used to baste the skin. My husband loves it everytime I make this.

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heather

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Reviewed: Apr. 5, 2009

I also took the advise of other reviewers and used more spices. I used celery and cayenne pepper with the rice also paprika on top of the hens and some chicken broth to the bottom of the pan. I always turn the breast down for cooking, this makes the breast juicy and flavorful. Great base recipe, thanks.

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Vberchem

Living In: San Jose, California, USA

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Reviewed: Mar. 19, 2009

These hens turned out really bland for my tastes. I did add a little paprika on top for coloring and that was all the flavor this dish had. I don't think I'll make this again without using more spices.

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Mar. 12, 2009

This was an excellent recipe! This was our Christmas dinner and my hubby is a notoriously picky eater and he ate everything on his plate! I didn't add the almond slices because my best friend doesn't handle nuts well and I used 1 cup chicken I make from scratch instead of the one cup water and chicken bullion, I also took a few tips from the comments and added celery and onion

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plutosplaytime

Cooking Level: Expert

Home Town: Klamath Falls, Oregon, USA

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Reviewed: Mar. 5, 2009

Everybody loved this one. I did take other users advice and add mushroons, clery, garlic cloves to the rice, and rosemary to the rice stuffing. I also added lemon pepper, oregano, poultry seasoning,pepper,to the outside of the hen. I also added butter and chicken broth to the bottom of the pan for basting. This did need to be cooked about 1/2 hour longer than stated. I pulled off a leg and it was blody and pink so I cooked longer. Neddless to say it turned out wonderful!

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Michelle

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Reviewed: Mar. 1, 2009

Really good- John says its one for the restaurant.

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CB

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Reviewed: Feb. 20, 2009

fabulous

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jj

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Reviewed: Feb. 15, 2009

Made this as a Valenitines dinner for my wife. We both enjoyed. Made minor adjustments to the recipe to suite our tastes. Very good recipe. Will use again.

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HAYGOOD21

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Reviewed: Jan. 24, 2009

very easy and delicious. I have made this several times, and I always just use, regular white rice and put large chunks of carrot and onion around the cornish hens. The hens, rice, and roasted veggies are always so delicious!

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sparkling727

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Reviewed: Jan. 5, 2009

This was really good especially the almond slivers with the rice. I added mushrooms and cooked my hens in a turkey bag it made them really juicy and tender. I also cut a slit in the bag and let me cook for 10 minutes at the end. Thanks for your help!

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Edubird

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Reviewed: Dec. 31, 2008

This was a very nice dish. The hens came out tender & moist and the rice was a great combination. I used a long grain & wild rice mix and just prepared it according to the package (I didn't add almonds or onions). I brushed the outside of the hens with olive oil instead of butter. They ended up being done after about 1 hour total, so be sure to check them before cooking for 1.5 hrs or they may get overdone.

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chloenavasmommy

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

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Reviewed: Nov. 27, 2008

I don't know what kind of wild rice you guys used, but I followed the directions, and the wild rice did NOT fluff up the way it's supposed to. I am disappointed with this recipe

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Alpine Chef

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Reviewed: Nov. 4, 2008

This was absolutely delicious! I used a little less butter than called for and rubbed the birds with thyme and rosemary prior to stuffing which added a nice subtle flavor to the rice. My picky boyfriend devoured this!

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amy

Cooking Level: Intermediate

Home Town: Aurora, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 30, 2008

I had so much fun making this!!! My mom used to make cornish hens when I was a little girl but this is the first time I made it myself. I used white rice instead of wild rice, but it was sooo good!!! I had yams and cheese bread on the side. Great an easy recipe!!!!

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