Reviewed: May 13, 2013

Simple to make, yet elegant and delicious. It made me seem like a better cook than I really am!

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Reviewer:

Amy Lou

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Apr. 1, 2013

Love love love this recipe! So easy to make and so delicious! We made this for Easter dinner and it was a huge hit. Great flavor and awesome gravy. Thanks for a keeper.

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Reviewer:

Jillian Madson

Reviewed: Mar. 14, 2013

I searched for a long time for a Cornish Hen recipes since I had never made them before, and did I find a winner! It was so easy, flavorful, and juicy! I did make a few modifications, I used 2 hens since it's just my husband and I, In the cavity of each bird I put a quarter lemon, 2 cloves of garlic and 2 sprigs of fresh rosemary. I read the recipe wrong and actually rubbed 1 tbsp of olive oil on each hen, but still came out good. I then put 1 tbsp butter under the skin on each breast, along with 2 sprigs of the fresh rosemary. I sprinkled some poultry seasoning on each hen along with a lemon slice on the breast and then placed them in my roasting pan on top of cubed yukon gold potatoes. After roasting I took 2/3 c. of cheap pinot grigio, 2/3 c. chicken broth, and about 5 cloves of minced garlic and used that to pour over the hens and baste with. Holy cats was this great! My whole house smelt amazing, and the potatoes were the best I'd ever had!

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Reviewer:

Cathy O

Reviewed: Feb. 24, 2013

This was my first time making Cornish hens and these were amazing. I can't wait to make this for company. I made the recipe as is, but halved it. I wouldn't change a thing.

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Reviewer:

cricket28

Reviewed: Feb. 20, 2013

This dish came out amazing, the whole family loved it. I added some more wine to the garlic & pan drippings and then hit it with a hand stick mixer to purée it.

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Reviewer:

Momma-Mangia

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: San Clemente, California, USA

Reviewed: Feb. 8, 2013

This was a delicious meal. I upped it to make six Cornish hens for a crowd. Instead of whole garlic cloves I finely diced the garlic and used as directed. I read other reviews about the garlic burning during the initial high heat roasting so I did add in the chicken broth & wine for the entire cooking time and my garlic did not burn at all. Otherwise I made this just as directed, adding in about a tablespoon of cornstarch to thicken the sauce. This is a great recipe and I'll be making it again.

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Reviewer:

RainbowJewels

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Green, Ohio, USA

Reviewed: Jan. 20, 2013

This is incredible - thank you so much for sharing!! I did not change the recipe one bit!! YUM

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Reviewer:

Joel51

Reviewed: Jan. 9, 2013

This was astounding

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Reviewer:

Gavroche

Home Town: Dallas, Texas, USA

Reviewed: Jan. 6, 2013

The sauce burnt at the bottom of the pan so I could not make the gravy and they took a lot longer to cook even though All Recipes said they adjusted it. The meat was moist and flavorful.

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Reviewer:

Skovby

Reviewed: Jan. 6, 2013

These were fabulous. In addition to putting lemon and rosemary in the cavity, I added some garlic cloves. I also added some thinly sliced lemon and butter under the skin of each hen. Had to cook them longer and at a lower temperature so the hens would cook through first and not burn on the outside. I started at 350 degrees for 30-40 minutes and then increased the temp to 450 to get the skin crispy.

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