Reviewed: Dec. 12, 2009

Doubled the garlic because I love it but really enjoyed the recipe! And it made my kitchen smell great!:) I think I will try it on chicken breasts too.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 11, 2009

Very easy to prepare and had a good flavor. The only note I would make is that it took 1 1/2 hours to cook and I was only cooking one hen.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mace

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: Everett, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 9, 2008

Hens are served whole. These came out moist and juicy, but not much flavor. If I make these again I would try putting some of the herb butter under the skin.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2007

absolutely fantastic

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

max

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2006

This is the first time I've ever made game hens. I'm not sure how to serve them. Do you just put a hen on a plate or do you slice it a certain way? Anyway, I followed the directions except that I cooked it ten minutes longer than directed just to make a crispier crust. It didn't dry it out because I had put a little butter under the skin. I liked the herb flavor. Next time, I might not use basil and use rosemary instead. Smelled good in the oven.

Was this review helpful? [ YES ]
5 users found this review helpful