Reviewed: Oct. 9, 2008

This recipe is perfect. I love that it has far less sodium because you arn't using any kind of chicken broth. And I love leeks ! I like to make an almond and wild rice stuffing to go in before baking, then serve it with cooked asparagus and lemon dill sauce.

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2 users found this review helpful

Reviewer:

dangergirl

Cooking Level: Expert

Home Town: Yorkton, Saskatchewan, Canada

Living In: Calgary, Alberta, Canada

Reviewed: May 10, 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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14 users found this review helpful

Reviewer:

gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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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2 users found this review helpful

Reviewer:

MEME

Cooking Level: Intermediate

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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3 users found this review helpful

Reviewer:

Dr. B

Home Town: Lincoln, Nebraska, USA

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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102 users found this review helpful

Reviewer:

The Apprentice

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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2 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Nov. 23, 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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10 users found this review helpful