Oct 30, 2009
I downsized the recipe to one hen for my fiancé and I. Not sure about it's weight, but even though we cooked it in the oven for one hour it wasn't completely cooked; I am going to blame this on my oven which is old and seems to cook unevenly. My half was nicely done while his wasn't; the breasts were a little dry. I omitted the grapes since they were optional anyway. Added extra lemon and orange juices to the glaze/sauce, which was delicious! Maybe next time I will add some clove or nutmeg for increased flavour and depth. Served this with rice (white rice, diced red/green/yellow peppers, onion and garlic powder, chicken stock, water and some of the glaze). This is my first time making and eating a Cornish hen, only downside about the fowl itself is that the small bones (rib area) were a little tedious to pick clean. A keeper though, that's for sure!
—RMSR
