By Redneck Epicurean on April 04, 2006
Photo by Wildflour
Photo by Wildflour
"I saw this in a magazine and thought it looked absolutely delicious. It would make a very fancy romantic meal or even be great for a dinner party with friends. I love the idea of using Cornish hens because of the combo of dark and white meat. The hens are baked, but I want to try them on the grill when it gets warm."
Serving Size: 1 (354 g)
Servings Per Recipe: 8
"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! "