5 Reviews

I made this recipe using frozen dark sweet cherries and dried ranier cherries. I left out the brown sugar and the grape juice because they added extra sugar for no purpose. Frying the hen at a low temperature produces a dark brown crisp skin without the added sweetness. Also cooking the backbone and neck from the hen with chicken broth to use in the sauce gives a much more concentrated flavor. I used a little bit of shallot in the pan to make the sauce. This was a good idea and an excellent recipe.

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eabare March 02, 2012

This was a perfect Thanksgiving entree, as it was just my hubby and me this year. Great mix of sweet and tart as previous reviews have mentioned. Thanks for sharing!

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noway November 26, 2009

Very tasty recipe. Will definitely make this again. DH says that there is a bit of room for improvement (maybe some wine in the sauce replacing some of the chicken broth?!).

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jswan January 01, 2009

Absolutely fantastic! The sauce is absolutely divine. I accidentally bought dried cherries instead of cranberries but it was still wonderful. Tart, sweet and a little woodsy from the thyme. I will definitely be making again. Thanks for posting!

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KLBoyle November 22, 2008

This was a wonderful recipe. We enjoyed it immensely. When making 4 game hens, my prep time increased to 1 1/2 hours. Thank you so much for sharing this recipe. Karen

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kls1022pt February 03, 2008
Cornish Game Hens With Double Cranberry and Thyme Sauce