Reviewed: Dec. 25, 2011

This came as a wonderful Christmas dinner surprise. I took the advise of others and lowered the temp. and, added the nuts to the onion and apricot dressing. Raves all around especially with the spinach/artichoke brie bread pudding,

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Reviewer:

Rick

Reviewed: Dec. 12, 2011

These were spectacular! Reading the reviews, I did make changes- I only baked 2 hens, I did not halve the glaze- the original recipe yielded just enough for the 2. Baked them at 375, 400 for last 10 minutes, with a foil tent. Did not broil them, as they were already a perfect golden brown. Left the pistachio part out. I also threw some chunked yellow potatoes with evoo and salt into the pan, surrounding birds, and they came out perfect! They soaked up some of the yummy glaze flavor. My husband tore it all up!

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Reviewer:

AshleyM527

Reviewed: Jun. 12, 2011

This was the best dish ever! Everyone I served loved it!!!!

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Reviewer:

kuteychic

Reviewed: Nov. 25, 2010

This was delicious! I made it in place of a traditional turkey for Thanksgiving and we really enjoyed it. I didn't use the pistachios and parsley and like others, I lowered the cooking temperature to about 375 then turned it up to 400 for the last 5 minutes.

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Reviewer:

foodie

Reviewed: Apr. 17, 2010

Yum in the Tum

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Reviewer:

SPAINBOY

Cooking Level: Expert

Home Town: Schenectady, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 28, 2009

I used this recipe for a post-Christmas dinner for my in-laws. I wanted something different from the tried and true turkey and dressing or ham. My family LOVED it. You will definitely need more of the glaze; it's so good. I'm thinking of using the glaze as a substitute for barbeque sauce this summer when we grill chicken or pork. My mother-in-law complimented me on this dish by saying it looked like something you'd get at a fancy restaurant. I beamed! Very tasty, easy to prepare and makes a GREAT presentation.

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Reviewer:

Davidica

Cooking Level: Expert

Home Town: Little Rock, Arkansas, USA

Living In: Hot Springs, Arkansas, USA

Reviewed: Dec. 10, 2009

The Cornish Game Hens had a nice sweet crispy apricot glazed skin and the breast meat was tender and juicy with a nice hint of citrus zest. I would recommend lowering the temperature and covering with foil to begin and finishing up with roasting it on the 450 temperature. I added the pistachio nuts to cook with the dressing instead of adding it at the end and it softened up the nuts nicely for those who do not like the crunch.

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Reviewer:

rebeqah

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

Reviewed: May 19, 2009

Loved this recipe. I was not able to use the pistachio as there was a recall on them at the time. I cooked them on the lower rack at 350 degree for 1hr after an hour I basted a few times and cooked another hour. When it browned to the way I liked it I just made a tent with foil and put it over the hens until done cooking. My husband loved it! I did to beautiful and very tasty. Perfect main dish to impress guest.

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Reviewer:

sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

Reviewed: Dec. 7, 2008

I didn't have time to brine the hens for the whole two hours. I had to cook these longer than an hour since they were still slightly frozen. But, the dish was good overall.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Nov. 22, 2008

This was a crowd pleaser. I took the advise of previous cooks and cooked them at 350 for 1 hour on the lower oven rack. Did not add the pistashios or parsley. But they turned out great. Very moist.

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