I did as instructed by with a few changes.. Instead of just putting dried herbs under the hen I added some chicken stock chardonnay and apple cider to the bottom of my roasting pan and basted the hen every 15 minutes or so. It came out sweet and delicious. Definitely a keeper.
I had it last night for thanksgiving it was perfect! I just did the sauce a little thicker otherwise I followed the recipe closely. It was very tasteful well seasoned nice blend of flavors. Excellent!
OMG!!! Amazing... and gorgeous!! My foodie photo post got TONS of love and I was told it belonged in a magazine...wow! Thank you Chef John and allrecipes! You make me look goooooood! #HappyThanksgiving #StuffedCornishGameHens
I made this tonight. This recipe deserves 10 out of 5 stars!!! I did add a bit of dry white wine to the reduction but other than that I stayed true to the recipe. It is a recipe that I'll make again. I used a whole grain oatmeal bread for the stuffing. I had grilled asparagus for a veggie. My husband and son LOVED it. It plates up really nice too. Also I used a 24" cast iron skillet to bake them in (I made 4). It transferred nicely to the stove top to make the reduction.
I made this for some picky eaters and everyone loved every part! I added 2Tbsp of white wine to the sauce which was nice. I think I'd do that again if I were to remake it.
Impressively beautiful and presents extremely well! Delicious and easy to make! I followed the recipe exactly as written without any modifications. I even made walnut bread from scratch for the stuffing so that I can stay true to the recipe. I will definitely make this again for future holidays!
This was very good. I gave it 4 stars instead of 5 because it wasn't as amazing as I expected it to be. It was actually pretty easy to prepare but it took me at least an hour to prep everything. I expect that with practice I could do it faster and I'm sure some of it could be done in advance to make it easier. I don't remember having cooked a Cornish Hen before so once served I had some difficulty cutting it and getting the dressing out in the elegant fashion I was hoping for. Basically I made a sloppy mess. I did follow the recipe exactly and the bird was juicy. The sauce was just sweet enough and I loved the look and taste of the cranberries. Certainly worth trying again and maybe my finesse will improve with practice.
This was a very savory and delicious recipe. I served the Cornish Hens and Cranberry Stuffing with Maple Sauce along with mashed potatoes and tangy French-cut green beans. Umm Umm Good! The only reason I gave it 4 stars instead of 5 is that it was very time consuming to make as the recipe reads. For that reason I used Pepperridge Farms Herb Stuffed Bread Cubes which cut down at least one hour of prep time. And I also used Simple Truth Dried Cranberries and chopped walnuts. During the first 45 mins. of baking I covered the Cornish Hens with foil and threw in some mini-carrots and onion cubes around them to make them nice and moist. Then the last 15 mins. I removed the foil and basted them with the Maple Syrup Sauce made from the pan drippings until they were brown.
no changes goodas is and no changes requred but didn't figure out what the maple syrup was for
Disappointed. Followed the recipe to a T. Found the dressing to be mushy. It needs less liquid. The sauce's taste was dominated by the chicken broth. I found actual cranberry sauce to be more complimentary. Just felt the hens needed a bit more pizzaz. I liked the fresh herbs but buying them is an added expense.
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