I've made this dish 4 times, and it tastes good each time. The only change I've made is to use more lemon juice & honey. I like to keep my hens moist, so I baste them often. I've served this with potatoes, rice, and braised red cabbage. This dish goes well with almost any side. Thank you for this great recipe!
I love cornish hens more so than making a whole chicken. I think they take on flavor a lot easier than a whole chicken does. And this recipe definitely gave a lot of flavor to the cornish hens. Both my husband and I enjoyed this recipe very much. Thanks for sharing!
Ive been wanting to try coking cornish hens for a long time. Just so happens I was shopping at the market, and they had a great deal on them, so I picked up a few. I followed Ladyfarmeror's advise on grilling them, and went that route. Very juicy and tender meat. I don't know that there is too much difference in the taste between cornish hens and chicken, but I guess its more of a presentation thing. Anyway, thanks for posting this recipe.
Nice and juicy. The flavor was just what I was looking for. Thanks!
This is hands down THE BEST recipe for cornish hens I've ever made!!!!!!!!!!! EXTREMELY juicy and tender!! I did butterfly them, and baked them for 20 minutes skin-side down, then another 22 minutes turned over. They were PERFECT!!!!!!!!!!!!!!!!!!! Thank you Amy!!! Miss you!!!!!!!!!
This is a great 'Hen' recipe ! Thanks. When you're ready to do hens on your grill try this - Using a sharp knife cut on each side of the back bone on each hen. Remove the back bone and spread the hens flat ! They will cook more evenly and are a lot easier to handle when turning etc. The cut along the back bone takes some muscle, but isn't actually difficult to do. Kitchen shears will work too, I just don't have a pair right now. Let me know if try this technique!