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Reviewed: May 12, 2008

I used this recipe and the other reviews as a guideline. I made a herb and garlic infused butter (Rosemary, sage, thyme and parsley) and coated the cavity before seasoning with salt, pepper and stuffing with lemon and leeks. I made a layer of sliced lemon and leeks in the bottom of the pan with what I had left over. I sprinkled the poultry seasoning, salt, pepper and the zest of one lemon on the outside of the hens and sprinkled with fresh parsley. I basted more of the butter several times during the cook process, which was more like an hour and a half. The end result was flavorful, moist and fantastic! Will definitely make again!

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Reviewer:

gibsey23

	Cooking Level: Intermediate Living In: Anchorage, Alaska, USA
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Reviewed: Feb. 15, 2008

Just OK. Nothing special. Probably won't make again. Looked elegant though and glad we tried it!

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Reviewer:

JH

	Cooking Level: Intermediate
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Reviewed: Feb. 14, 2007

Yummy and simple!!! The flavors infuse the entire bird. I used several suggestions from other reviewers when making this dish. For example, I mixed herbs in soft butter and rubbed the hens before roasting. I also saved some of that herbed butter to add later--help with keeping the meat moist.

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Reviewer:

Dr. B

	Home Town: Lincoln, Nebraska, USA
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Reviewed: Jan. 8, 2006

My boyfriend, who is a picky eater, liked this recipe as did I! I stuffed the cavity with the lemon and leeks per the recipe but I also threw in some minced garlic and poultry seasoning. I also used the poulty seasoning on the outside of the and added some olive oil. Halfway through cooking, I milted a teaspoon of butter and gently brushed the top of the cornish hens. I cooked untill the internal temperature reached 180 degrees. The meat was tender and juicy...not to mention elegant. I served with Saffron Rice and Broccoli.

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Reviewer:

The Apprentice


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Reviewed: May 13, 2004

Very yummy. Next time, I will rub the skins with butter while roasting so the outside won't look so dry.

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1 user found this review helpful

Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Dec. 23, 2003

This was simply delicious!

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Reviewer:

Jenny

	Cooking Level: Expert Living In: Austin, Texas, USA
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Reviewed: Nov. 24, 2003

My boyfriend is mainly a beef eater - but he keeps asking me to make this recipe! Very tasty! I prepared it exactly the way the recipe called for...but will try some of the other suggestions such as rubbing with herbs and butter. Thanks!

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3 users found this review helpful

Reviewer:

Melanie

	Cooking Level: Intermediate Living In: Kirkland, Washington, USA
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Reviewed: Oct. 10, 2003

The was really good. I forgot to by leeks, so I tucked thinly sliced garlic under the skin, and put rosemary in the cavity. Yum.

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Reviewer:

AMANDA C


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Reviewed: Oct. 8, 2003

This was a great basic recipe! To suit my owns tastes, I substituted fines herbes for the poultry seasoning, and added a dash of olive oil and some minced garlic. Also, rubbing the birds with the herbs enhances the flavor. And brushing the birds with butter during the roasting results in lovely golden skins. And if you're feeding any vegetarians, usig the marinade to broil portabellas results in a delicious entree my boyfriend raved over.

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Reviewer:

DOCTOR KITTEN

	Cooking Level: Expert Home Town: Honolulu, Hawaii, USA Living In: Portland, Oregon, USA
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Reviewed: Sep. 11, 2003

This was perfect for an intimate Christmas dinner! My husband and I had his best friend over and they both devoured the hens. The only thing is that I forgot to get lemons, but it still tasted great!

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6 users found this review helpful

Reviewer:

RVILLARIN

	Cooking Level: Intermediate Home Town: Pearl City, Hawaii, USA Living In: San Diego, California, USA
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Reviewed: Aug. 31, 2003

This was a great recipe! I followed it exactly, and my mother and I both thought that the hens were delicious. Pretty easy, considering that I'm not the most advanced cook. Thanks!

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Reviewer:

moonlight sonata

	Cooking Level: Intermediate Home Town: Mumbai, Maharashtra, India Living In: Vancouver, British Columbia, Canada
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Reviewed: Jul. 23, 2003

Very easy but the lemon and leek flavors were too subtle for me.

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Reviewer:

schmerna

	Cooking Level: Intermediate
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Reviewed: Jun. 23, 2003

Thank you so much! This is a delicious and easy recipe. I added more poultry seasoning, so it "coated" both hens. I think the hens I used were on the big side, so I cooked them for almost an hour and a half at 350 F. It was a hit with my partner, and I will cook it again!

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Reviewer:

CYNIGAL


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Reviewed: Jun. 23, 2003

Very easy to make and quite tastey.

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3 users found this review helpful

Reviewer:

Stephen


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