Individual Roasted Cornish Game Hens

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They did taste great, although I made several additions to add more flavor. My family loved them and we will definitely make them again. Only issue was they took almost double the amount of time to be completely cooked through

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The hens were juicy and had good flavor, however my cook time differed vastly from the 20 minutes as stated in the recipe. I think it was in part because I don't have a professional oven that heats perfectly and my hens were of varying sizes: some around a pound, some pound and a half. I spent about two hours on this rather than one, larger hens took more time obviously and the sauce took longer than I expected. I loved the sauce, it had great depth of flavor and was just subtly sweet. The pan's drippings were dark, so I thought maybe I burnt the heck out of it and shouldn't go forward with the sauce. I'm glad I threw my hands up and gave it a shot, at one hour and forty minutes into it I really was exasperated and said the heck with it. It didn't have a burnt flavor at all, instead a deep roasted taste. I didn't serve it with the potatoes that were recommended, instead with wild rice and steamed asparagus. Was lovely, only hesitant on giving it a five because cook time differed.

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We're at a high altitude and I was making all 6 birds, but my pan only fit three. I cooked the first three for 40min at 350 turning it to 400 for the last twenty minutes. Just check and turn them every 20 minutes and they're fine. When they were done I started on the sauce and put the hens on a drain pan for the rest of the juices and covered them with foil. The last three I did at 450 for half an hour and both sets turned out great!! I placed all 6 on the drain tray and placed them all back in the oven at 150/low to keep them warm while the Guest of honor (birthday Boy showed up. The smoke I had was minimal, skin crisped nicely, clean up was easy.
I did Change a few things on the recipe, I rubbed them down with butter, but also put a small peice of salted butter stick behind each wing, and two on top of the birds. After they were seasoned and the oranges were in them, I squeezed an orange slice over the top of them. The melting butter and extra orange tasted great on the skin.
Instead of the bourbon potatoes I made my own mashed potatoes. Boiled them with Salt, Fresh chives{white end} and Bay leaves. Took out the bay leaves at draining and added garlic, onion, and the rest of the fresh chives with the butter and milk while mashing. Complimented the chickens nicely, and gravy tasted awesome on them.
The whole meal took me about two hours to make start to finish, but that was because I had to do two rounds of chickens..... and my hubby ate all the potatoes with my kids so i had to make more before our friend got here : I did soft boiled carrots and green beans on the side, with butter bisquits. FILLING meal but looked great and was enough for everyone. plus while the chickens were sitting in the drain pan, and gravy was thickening, I had time to clean all the prep and cook dishes, so after dinner all I had were plates and serving dishes!!

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It looks better than it tastes. The sauce, the best part of the recipe is not made with the cornish hens, or to marinate the hens, but after the hens are already cooked, so it is more like a gravy. I used it on stuffing, and the gravy was good.

The recipe only says to season the cornish hens themselves with salt and pepper (boring!. Also, it says to cook the birds for 20 minutes at 500. I had to cook them for over an hour, and I lowered the temp to 350 after 20 minutes, so they would actually cook all the way through, and it just ended up dry.

I don't recommend this recipe if you are looking for something special.

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The chicken came out very nice. However at 500 degrees there is so much smoke in the oven and in the kitchen that you cannot see when the juices are clear. After 20 minutes while cooking the hens on a rack, I did
while fanning the smoke detector lower the heat to 350 degrees for 15 minutes. I did not attempt the sauce due to everything being burnt in the bottom of the oan.

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These were very tasty. You need to make sure that the hens thighs are done to 180. I cooked the hens for about an hour and 15 min. Started them out at 500 and then lowered the temp to 450 until they got to temp and juices ran clear.

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I needed something quick, different and ofcourse delicious for my hens. Where else can I go but Emeril.

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I made this recipe for Thanksgiving this year. I was dreading cooking the turkey and remembered that I saw an episode of Emeril where he made these hens. I decided to try this and it was great! I don't know much about cooking yet and I was able to make this dish without any problems.

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I just made the hens, and although the flavor was fine, the hen simply wasn't done after 20 minutes at 500 degrees. I checked it with a meat thermometer, and it wasn't even close.