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.
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!
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?!).
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!
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