Reviews for Cornish Game Hens with Garlic and Rosemary
The flavors didn't get into the meat. The juice was good. The meat was moist but not very flavorful.
This was great even though I boo-booed and put the birds on the rack upside down (they should be breast side up). Before cooking, I mixed up a paste of butter, garlic and rosemary and inserted it under the skin, this really gets the flavor in. I also used dried rosemary b/c I couldn't find any fresh, which was OK but I'll wait for fresh next time. My husband loved it. one other thing though, some reviewers added all the sauce at the beginning, so I did, but it evaporated and burnt way too quickly, i had to keep deglazing it with wine, which was annoying, but it still tasted great.
This was delicious! I took the advice of another reviewer who said to cook the hens on top of potatoes and oh my were they tasty potatoes. Everyone raved about this recipe! Make sure you double the sauce :)
Made for Christmas dinner...found the Hens juicy, but a little bland like Chicken. Pureed the garlic and pan juices in a food processer for a great side sauce...
I have made this several times and it was fantastic. I made some minor adjustments: I used 1 hen since I only cook for 2 people, but kept the liquid measurements the same. I used fresh thyme in place of the rosemary, and substituted 1 Tbsp of minced garlic for the whole cloves. I put 1/4 of a lemon into the bird, along with 4 sprigs of thyme and garlic. I added some more thyme (stems removed) to the pan liquids. I also roasted some red potatoes and carrots in the same pan. I cooked for 60 minutes, then drained the drippings into a saucepan, whisked in a roux, and simmered for a few minutes. This made an AMAZING gravy for both the hen and potatoes/carrots. I'm adding this to my regular rotation, it was THAT good!
I make cornish game hens and usually follow the cooking directions on the wraper and they cook great! The cooking time was off for me (it was not fully cooked) so I had to cook them 20 minutes longer. This was reported by several people who reviewed it. The lemon give it a weird taste, the sauce tasted funny and the meat as well and it took me a minute to realize it's the lemon when cooked with the rinds it dose not really taste like lemon. I sugest finding a different recipe.
This recipe is OK. I didn't like the way only the meat near the cavity tasted like lemon and rosemary. The cooking time is off too. By the time the hens were cooked through the breast meat was dry. You may want to cook these longer at a lower temperature to get a more tender result.
My husband and I loved this! I didn't have a lemon so used a lime instead and it worked wonderfully. I followed other suggestions and put a little chicken stock in the bottom of the pan at the beginning with the garlic and doubled the ingredients for making the sauce. I will definitely make this again.
I just made this recipe this evening, and after reading the reviews I decided to make the following small modifications. I'm a big flavor person, so I seasoned the outside of the hens with kosher salt and fresh black pepper, as well as a dash of cayenne, dried rosemary and basil. I also spooned a couple of teaspoons of pre-crushed garlic on the breast of the chicken. When stuffing the birds, I put 3 cloves of garlic in with the lemon wedges and rosemary. I cooked according to the same time and heat as the recipe described, and when making the sauce I doubled the liquid so as to make sure I had enough for gravy and to spoon over the birds during the second cooking process. I'm extremely pleased with the result, it was lemony (without being overpowering) and the rosemary and pepper flavors were bright and aromatic. Utter smash hit. I used Wondra flour when whipping up the gravy over VERY high heat, thickened in no time and is quite possibly the best brown gravy I've ever made. Served with steamed asparagus (which really went with the gravy) and home-made crusty macaroni and cheese. Delightful!
The whole family liked this recipe. I did not read the reviews first and I burned half of the garlic cloves during the first 25 minutes of roasting. Next time I will add some broth to the bottom of the pan with the cloves so they do not burn. I also found that it took about 20 minutes longer to cook than the recipe called for. When I made the gravy I added some corn starch to cold chicken broth and mixed it into the leftover pan juices. I also added some mushrooms to the gravy. Despite my burned garlic this recipe is a keeper. It is super easy, yummy and the kids ate it up!
These were better than expected. Sprinked dried rosemary (about 1 tsp) inside each hen along with 1 elephant garlic clove and the leafy tops off of stocks of celery. The lemon gave the most flavor but the combined flavors made it really good. Was expecting the breast meat to be a little dry with it baked like this but it wasn't.
Excellent...the only change I made was I used one sprig of fresh thyme instead of rosemary, mainly because I only had thyme..would make this again. My husband who likes garlic, but only a few cloves enjoyed this as the garlic seemed light and not strong. Definitely would make this again....
This is incredible - thank you so much for sharing!! I did not change the recipe one bit!! YUM
very delicious. I was very happy with this dish. I only needed to make 2 but i doubled the wine, only becasue I love the taste of it. Also, like someone had recommended, I put the chicken broth in at the beginning with the hens and garlic, so the garlic wouldn't burn. Everything was wonderful. Very flavorful and juicy.
With a mild aversion to rosemary, I made this recipe substituting basil and added garlic inside the hens as well for additional flavor. It was outstanding!
Delicious!!! I've made this a few times now and I highly recommend it. Both of us thoroughly enjoyed this dish.
Wow. Just wow. This was amazing. I had picked up Cornish game hens on sale and had no idea what to do with them. I can't imagine a better way to cook them. They were crispy skinned and very juicy and tender. The pan drippings made one amazing gravy and the roasted garlic was so good both on its own and mashed into the gravy. I used a semi-dry Riesling and roasted garlic chicken broth. I used only two hens but kept everything else the same (more gravy this way) except for using dry rosemary instead of fresh since that is what I had on hand. Served with garlic mashed potatoes and salad. This was an easy and very tasty dinner.
I think more seasoning needs to be applied to the exterior of the bird. And double the sauce.
Juicy and flavorful! I'm always looking for a good Hen recipe. This the best I've tried. Excellent with a light Chardonnay.
Hubby LOVED it!! Very easy and I only had 1 hen..treating the hubby..this is so easy to adjust to however many you have. It's a keeper!
I enjoyed making this dish! This was the first time I have made a cornish hen and I found it to be a great was to season it. In fact, with the left overs I turned it into another meal!
I did have to bake this for about 10 minutes longer than the recipe called for. I also substituted tarragon for the rosemary and added lemon and mushrooms to the gravy at the end. Overall, a really good recipe.
i expected more of a lemon rosemary taste
I had a small roasting chicken, and much to my dismay not nearly as much garlic as the recipe called for. Still came out really tasty. I brined the chicken first, then stuffed it with rosemary, sage, onion and lemon. I put some stock in the bottom of the pan so what little garlic I had wouldn't burn.
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.
Excellent, this was really easy to make and very tasty. My husband and I had this for our Christmas dinner and ended up having leftovers for lunch which tasted just as great (we just made 2 chickens). I however used the same amount of wine and chicken stock for 4 chickens. and to make the gravy, I added more stock after I had removed the chickens, there wasn't enough liquid to boil down. Excellent, wil make it again.
Loved this! No stuffing and trussing to fool around with! I didn't have a lemon, but I did have a lime so I used that--worked beautifully. I didn't bother with any of the reducing pan juices, etc. I just served the game hens when they were done (with a nice rice pilaf alongside) and they were fabulous. Another time, I will go the extra mile, but for a Tuesday night after work....this was just fine!
Made these for Christmas eve dinner and they were delicious! Baste OFTEN so they don't dry out. Will make again for dinner. Such a nice change for chicken!
This was delicious! I followed the advice of others and tripled the sauce. Great receipt!!!
This is a good basic recipe. Next time I will add more spices maybe between the skin and the meat and probably leave out the lemon. I thought that the lemon was a little over-powering. The cook time was perfect and the first 25 minutes at the higher temp browned the skin nicely and the meat was very moist when done.
This is amazing, and quite simple..The only change I made was to use roasted garlic infused olive oil. Every time I serve it, wonderful comments. It goes great with roasted root veggies with rosemary and thyme.
I made these for the first time last week for my wife and I. Since I had used a similar recipie for my whole chickens, I felt very at home with this recipie. I adapted what I know, and what I used do with chicken, and it came out WONDERFUL. Basically the only thing I changed was I added 1/4 table spoon to the basting sauce, and 1/4 table spoon Butter to the cavity. Then I added a little red onion to the sauce as I cooked it at the end. 6 Stars!
This is a very flavorful recipe and very moist as well. I put everything under the skin and in the cavity as well. Very very good. Loved it. Also made a gravy with the drippings that was fantastic as well.
Made this for New Year's Day dinner while my parents were in town. Everyone loved it. Such a good recipe. Thank you!
This was a really good dish. The flavors all meld together wonderfully and can be tasted all the way through the entire chicken. I will definitely be making it again soon. You might want to add more rosemary in the cavity and I believe you can hardly ever have too much garlic.
Amazing recipe, and easy to do. Absolutely delicious.
Delicious and well written instructions! Like others mention here definitely double the amount of sauce (at least). At step 4, making the sauce, I added 1-2 TBS flour to make a gravy and chopped up the garlic into it - delicious gravy!! My husband and I enjoyed these hens with some stuffing on the side for Christmas dinner and were extremely glad we did!
This is a delicious game hen recipe! I'll definitely be making this again... Word to the wise, the cooking time is dramatically increased when you have more hens (it took me over an hour and a half to cook 8 hens). Worth the wait though!
This was very good and easy to make - I have to say though - the garlic was there in aroma but not in flavor - I would add some garlic salt or crushed garlic to the outside of the birds next time. Same with rosemary - maybe rub a couple springs on the bird.
This recipe looked so good that I had to try it. Being Easter Sunday, and the stores closed, I improvised. Dried rosemary, dried granulated garlic (can't believe I ran out of fresh), brushed the hens with butter instead of olive oil. Made gravy thickened with cornstarch -- no additional chicken broth, I used water, and drank the wine!! Delicious and oh, soooooo easy.
fixed for dinner last night. looked beautiful. very moist, my husband loved it. the garlic wasn't even a little overwhelming. i stuck the juices and garlic in the blender and blended then warmed to sauce. it was very yummy.
I made this for Christmas dinner and it turned out wonderfully. I am not a good cook by any means, and this was easy enough for me to master. I followed the other reviews and put a clove of garlic in the cavities and also put some chicken broth in the bottom of the pan to keep the garlic from burning. I used only 2 hens instead of 4 but kept the rest of the recipe the same and didn't reduce ingredients.
Read instructions on cook time on bird package. Very tasty! White wine is a must. Add a little flour to sauce to thicken. Put cloves in cavities. Squeeze lemons under skin and add butter.
This was fantastic. I used another reviewer's idea to rub the butter/garlic/lemon juice/crushed rosemary mixture under the skin, and added minced garlic to the cavity. And then instead of wine, I used sparkling grape juice. And also thickened the sauce with Wondra flour. The hens were moist and juicy, and so flavorful. I served with green bean casserole and a piece of garlic bread.
This was really good, and pretty as a picture, but it needed to cook longer than the recipe said. We were famished by the time it was done and ready to eat, so that was good! I served it with wild mushroom couscous, and asparagus! Would make again
Because I failed to read the recipe thoroughly before shopping, I ended up making this without all the proper ingredients. However, it still turned out great, and I'll definitely make it again. I didn't have fresh garlic or fresh rosemary. Instead, I combined minced garlic (from a jar) and dried rosemary and placed about a tablespoon of the mixture in the cavity of each hen. Then I added the lemon as specified in the recipe. I used butter in place of olive oil, and seasoned the birds with salt and pepper as the recipe stated. I used apple juice in place of the wine. I was worried that the juice would be a problem, but it added nice flavor without making the meat taste like apples. Because I didn't follow the recipe properly for the birds, I didn't try the sauce. But even with all the changes I made, the hens came out great. I had company for Christmas dinner and they loved it. The carcasses are now simmering down for stock and smell great.
This recipe is wonderful! I prepared two hens but kept all the other ingredients the same. I also stuffed a few garlic cloves underneath the skin. I mashed the garlic cloves to make the sauce, but I thickened it with cold water/flour to make a gravy. I will make this again very soon!
I only made two hens, but kept the spices, broth, and wine the same. I would definitely do that again and have double the liquid than called for. I used minced garlic instead of cloves and put some of it inside the hens and rubbed the rest on the outside of the hens. The cooking time and temperature were perfect.
I ended up using whole chickens instead of Cornish game hens because I had so many people coming over, but I adjusted the recipe to the pounds of chicken. EVERYONE loved this chicken. It came out incredibly moist because I used a meat thermometer, but it also had incredible flavor. Thank you so much for this delicious recipe! Its a keeper!
Very simple and very delicious. I stuffed each hen with the Awesome Cranberry Sausage Stuffing recipe and cooked two 22oz hens for 35 minutes.
My Oh My, this recipe was delish! I have to say these cornish hens were so flavorful! And the sauce....YUMMM! I only made two cornish hens but made the full amount of sauce. I didnt have fresh rosemary so I just used dried and sprinkled it all over the hens plus inside. Stuffed it as it says but also put the garlic cloves inside also instead of around the hens. I seared them a little before putting in the oven. After pulling them out to rest, I started to simmer the sauce/drippings. When it reduced down into a sauce, I wanted more since I was going to be serving over mashed potatoes, so I added in some sour cream to make a gravy. WOWEE that was the best gravy I ever tasted! It was sooo full of flavor! Absolutely excellent. Next time I will remember to double the sauce, so that I can have extra gravy to smother the chicken and some mashed potatoes with. Thanks for the recipe, its a keeper!
I gave this a 5/5 because it was so amazing and juicy and delicious. I've never made game hen and I will definitely continue to do so.I only made one,because I only have myself to cook for. I suggest pureeing the leftover juice and garlic cloves with a little more chicken broth then bringing it to a simmer for a nice gravy for mashed potatoes! I didn't want to leave my kitchen it was so good! Thanks for a cheap college student friendly healthy meal!
This was my first attempt ever at cooking any sort of whole chicken, and it turned out excellent! I followed the recipe almost exactly, and the hens came out juicy and delicious. I have two more hens to cook, so I will use the recipe again.
Simple, elegant, and delicious.
We cooked these on our Primo grill, in a foil pan,rather than in the oven. And the combination of flavors...blew me away!! Sauce was excellent. I did add a little butter to it at the end to finish it. Served over couscous, and had sauted zucchini with peppers and onions. Delish!! The only thing I changed from the recipe was I used fresh thyme, as I didn't have Rosemary on hand. And I just did 3 hens, as that was all I had. Husband was very impressed too!! Can't wait to serve it to company next time!!
These were yummy and pretty easy! This was my first time cooking Cornish hens. I didn't have a roasting pan, so I used my cast iron dutch oven. Had to cook them for quite a bit longer than stated, but followed other instructions. My husband and I both enjoyed this for Christmas dinner.
This recipe is fantastic! I served it with an herbed rice and asparagus, and nearly every taste bud in my mouth was satisfied. I finished the meal with a molten chocolate cake and decided I'd just eaten the perfect meal. My husband agreed wholeheartedly.
I tried this with my family tonight and they turned out amazing. I used lemon juice instead of an actual lemon. Great recipe!
I followed the recipe and it was good, I didn't get the browning on the skin before the temp registered done. . .and it needed just a touch of something. . .not sure what.
All I can say is WOW! 5 stars for sure...I omitted the Rosemary because I don't really like, seasoned with Cajun blackened seasoning, put in lemon, used two hens and left the amount of sauce the same. I don't have a roasting pan so I used a roasting bag and put in baking dish. I used minced garlic and it didn't burn because of the bag. I served over stuffing and had roasted potatoes, corn, and green beans. 3lbs of chicken and it was all gone, my friends ate every bit of it! The sauce makes this dish, I will make this over and over again!
First time making Cornish hens, and this recipe suited my tastes perfectly! I like my chicken more well done, and crispy so I would cook longer next time to brown it more, and get the soft texture I like. Easy and really good! Made with Garlic Mashed red skins, and it tasted like we were eating out at a fine restaurant!
This was very easy to make and came out very good. I couldn't find cornish hens, so I used a 4lb chicken and cooked it for 40 minutes instead of 25 minutes at 350 degrees.
It was very easy to do and it was very yummy!
I was anxious to try this recipe b/c of all the good reviews. I tried the altered version where one uses 2/3 cup of both broth and wine. It didn't turn out as I hoped. I don't know if it was b/c my Cornish game hens were still partially frozen (after a few days thawing in the fridge) which created extra liquid or the extra broth I used at the beginning of cooking time so the garlic didn't burn. The Cornish hen just tasted like a normal plain chicken...the sauce you could taste nothing of unfortunately:( Plus the hen took much longer to cook b/c the inner thighs were still red even though the top and sides of it were all browned and looked nice. Next time I'll try not to get a frozen one and not use as much liquid for the sauce. Overall...so so. Maybe next time I'll use minced garlic or more of the cloves or something.
I made this for Thanksgivings..Came out really good. But!!! 1.The timing to roast a hen is longer. 2.I had to make some sauce on the side....but the hen was moist. 3. I didn't use all 24 Garlic Cloves 4. I seasoned the hen really well so It had allot of flavor. My 2 yr old named it after him...lol we loved it
This is a wonderful cornish hen recipe. Mine turned out delicious and perfectly cooked. I did add a few things...instead of wine I added cranberry juice, lemon juice and cut up a tart apple into the roaster to give the hens a slightly stronger citrus flavor. The apple became a mini-side dish in addition to the rice I served which was great with the extra sauce. This is one recipe I look forward to making again.
this came out soooo good! But I cant fairly rate the recipe because I made a few revisions of my own. First, I didn't use wine or lemons because I didn't have any. I stuffed each hen with half of a small red onion and a clove of garlic each. Instead of wine i used double chicken broth (bouillon) and poured about 1/4 cup of simply apple apple juice into it. Came out soooo good. I served them with twice baked potatoes. Yum!
This was just too simple to be so good. Yes double the sauce. Perfect as is. Thanks!
I made this recipe tonight, and followed other reviewers' suggestions of adding a little chicken broth during the first roasting time. Very good idea - as the garlic cloves would have burned otherwise! I also added 20 minutes to the second half of cooking time. The game hens were delicious. The sauce had a really good flavor, but was very greasy and oily. Sadly, the sauce went into the trash, as we could not eat it. Perhaps the game hens I purchased were overly fatty? I will try a modified version of this recipe again, with a regular roasting chicken - as we did enjoy the flavors.
Just cooked these delicious hens for dinner.....GREAT!
First time making cornish hens... really pretty on the plate and well worth it. Made a soup with the bones and turned out well.
GEEEEEEZZZZZZZZZZZ, this was ridiculously good! Only things I did differently were add a little more season to the outside of the chicken before cooking it, quartered a small onion and put the pieces in the cavity of each chicken. The sauce is so flavorful but if you do prefer your sauces a little thicker, whisk in some flour when you're transferring the juices. I usually do this in a big measuring cup/glass before putting it into a saucepan. Makes it easier to mix it all together so you don't end up with little flour chunks floating around. Look forward to making this again.
I made these hens today and they are GREAT! So flavorful and tender! I made side dishes of fettucini, mushroom gravy and scalloped potatoes. YUMMMM! :-)
So great. The high heat cooking really makes a difference. Never fails to impress.
They lacked flavor but were moist. Cooking time needs to be considerably longer.
Fantastic recipe! I'm so glad I found this one. I made two hens for Thanksgiving for my fiancee and myself and it was perfect. I did not reduce the measurements for the liquids, so I would definitely double the amounts if making 4 hens. Otherwise, I followed the recipe exactly.
Excellent, filling meal. Made only two hens, but quadrupled the sauce. Placed half the sauce in the roasting pan with minced garlic (also place a .5 tbsp inside). Cooked according to package directions, which was an hour fiften plus. Added flour to the "gravy."
This was pretty good. We enjoyed it, but not as juicy as some of the other cornish hen recipes we've tried.
OMG! The aroma while these were cooking was divine! I almost couldn't wait until they were done, they smelled that good. It was a warm day when I made these and had my windows open. Even the neighbors were asking what I was making that smelled so yummy! I added a bit of lemon juice to my olive oil and sprinkled garlic salt on the hens before placing them in the oven. Also used a pinot grigio wine. I served them with stuffing I made with celery, pecans and cranberries. YUM-MEE! My husband was quite pleased and said this is a keeper. Thanks!
EZ & tasty. Next time, I'll turn the bird over to brown the other side. I added quartered potatoes, they were the best part of the dish. Next time w/ chicken. Game hens are just okay in my book.
My husband thought this was delicious! This was my first time cooking cornish hen and I thought this was pretty easy! I took the advice from other reviews and put broth in the pan so the garlic wouldn't burn. I also cut up some red potatoes and sweet potatoes and also roasted those in the pan. Thanks for the excellent recipe!
This turned out delicious! I put a tab of butter under the skin in the intial baking and added a little bit of flour to the sauce on the stove to thicken it up a bit. Otherwise followed the recipe with 2 hens. I will definitely make again!
We used this recipe with a roaster chicken and it came out delicious! Will definitely make again - thanks for a great recipe!
Just made this- my husband and I loved it! Very tasty indeed! And I didn't even have lemons, so I just put a squirt of juice in each! The sauce at the end was phenomenal!!
I actually used one large roasting chicken instead of game hens because that's what I had. One of the best chicken's I've ever made. I didn't baste mine every ten minutes because I just don't have time for that, just every 20-25 minutes or so was fine for me. We really enjoyed this AND there's just enough for chicken salad tomorrow.
They were cute, but had very little flavor.
This was fantastic! I followed this recipe as close as I could for what I had in the house. I made 2 hens but left the sauce the same. I didn't have fresh lemon so I poured a little juice in the cavity. I only had dried rosemary. I put 1 garlic clove in each cavity. The hen was moist and flavorful. When I made the gravy I pressed the cloves and added corn starch to thicken it. The gravy was delicious! We poured it over the hens and over mashed potatoes. Will definitely make this again
It was absolutely delicious the first time ..... and incredible re-heated too!
WOW!!! Fabulous flavor...juicy with the perfect balance of of lemon, rosemary, olive oil and garlic! I followed the cooking/timing exactly as the recipe said. Perfectly done! I also followed the previous recommendations to double the sauce (I cooked 2 hens and kept the sauce amounts as for 4 hens). The only thing I did new was to coat the garlic cloves (with the thin coat of skin still on) with olive oil right before this went into the oven at 450 degrees. After the 25 minutes, I put the sauce ingredients over the hens. Who doesn't love roasted garlic? Soft, creamy and sweet! The garlic was like candy! Next time I make this, the garlic will be "smashed" with little hot cooked red new potatoes! Great recipe!!! My husband and I have very happy bellies! Thank you for sharing!
This is extreamly good. Easy to make and very tasty. However there is no directions as what to do with the 1/4 cup of rosemary, we just rubbed the birds inside and out with the 1/4 cup. When making the sauce, we mashed the garlic cloves into a paste and returned to the juices for reduction. Every one loved it, including our 6 year old.
I made this for my mom who has to have a low sodium diet. It was just o.k. Maybe salt would have made it awesome, but the description of it made me think it would be the perfect low sodium option. It wasn't a rave hit, but it was just o.k.
This is a very good recipe but to spend the money on Cornish Hens was a waist because i still think Cornish Hen taste just like chicken so i could of easily just bought a whole chicken and done the same thing.
I will be in the minority here. We didn't care for this at all. Took much longer to prepare, much longer to cook and it DOES NOT go well with a Chianti. Luckily, I had a bunch of other things that I made so we didn't starve but I cannot tell you how disappointed this recipe was. The gravy had a decent flavor but that was about it.
Absurdly delicious! I ended up using one hen for two people, but kept the liquid amounts the same. I stuffed two sprigs of rosemary inside along with only two cloves of garlic instead of the large number of cloves outside of the hen. I roasted some potatoes in a separate pan as a side dish. What a wonderful dish!
Made this as a whole chicken FANTASTIC. Doubled the gravy per PP and glad we did..yum! I put some butter, garlic salt, lemon juice and rosemary sprig under the skin as well as stuffing the cavity with a whole (halved) lemon, more rosemary. Might try an onion in there next time. This was divine. Took about 90 min to cook because of bigger chicken :) Oh, pool some chicken broth in bottom of roasting pan so cloves dont burn.
I used it to make a chicken instead of game hens and it turned out great. This was my first time cooking a whole chicken and my husband loved it. It stayed so juicy. I took the advice of others and stuffed the garlic inside the bird. I also reduced the lemon because my husband isn't a huge fan. In addition, I ended up doubling the liquid because I found that the amount stated wasn't enough. So much had evaporated halfway through that I couldn't baste the bird and had to add more. In the end it worked great. My husband says that I need to always make chicken this way. Thanks.