Cornish Hens

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I absolutely love this recipe. I made it for my boyfriend and I for a Sunday evening meal, and it was wonderful. The cornish hens bake perfectly at 400 degrees for 50 minutes exactly. The cornbread stuffing is a lovely addition to the meal. I served this with sauteed green beans in garlic (another Ina recipe. Definitely make this recipe for you and your family. I would even consider replacing Thanksgiving turkey with these cornish hens.

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I made this for my husband and he thought it was the best thing I have ever made. Thank you so much Ina! The only difference was that mine took nearly an hour to come up to 160F. Other than that, this was so easy and amazingly good!

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Easy to prepare and delicious!! but I guess time depends on the oven :-/ this is my third year cooking the same recipe and the cooking time has not been the same in any of those times (I have to mention that we have move apartments and the stoves are different

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These were great! For the stuffing, I cut two slices of bacon into small pieces, sauteed them and then added the onion and celery. One everything was softened, I added 2 cups of Pepperidge Farm cornbread stuffing and 1 cup of chicken broth. Once the birds were stuffed, I made a glaze of 2 T butter and 2 T honey melted together and brushed it over the hens. I then added salt and pepper. My oven usually takes longer to cook things so I went for a cooking time between Perdue's and Ina's and baked mine at 400 for 1 hour. They were perfect! They made a great Sunday dinner with mashed potatoes!

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Everything tasted wonderful and I agree with the other reviewers that the only thing off was the cooking time. I bought Purdue cornish hens and the directions on the package said to cook at 350 for 60 minutes or 75 if stuffed. I followed Ina's directions though and cooked at 425 degrees, but it did take about 55 minutes till they were cooked properly. Because of the difference in time I did have to cut into the meat more than desired, so the hens weren't as pretty as they could have been, but now that I know the cooking time, I am sure they will turn out great the next time around. I am going to follow the advice of another reviewer and saute my celery along with the onions next time for the stuffing, as I too do not like crunchy celery in my stuffing.

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The cornish hens were good, but I definitely cooked longer than what the recipe stated. Although I don't rate a recipe down for cooking time because I think that a thermometer should be used to tell doneness because there are diferebt factors to consider such as weight and the oven used. I rated this a 3 because I thought that the stuffing should have had sage or poultry seasoning to give it the flavor of a good stuffing. This was just bland to me. Maybe because I grew up eating southern cornbread dressing with lots of flavor. This is the fist miss for me regarding Ina's recipes. Her recipes have usually been fulproof. However, it didn't take much for me to add some flavor to it. I don't know if a novice cook would know to do that. Also, the stuffing was teribly dry to me until I added more stock. Stuffing should be moist in my opinion.

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I was really shocked at the missed cooking time on this recipe. Salmonella is far too serious to risk and after 30 minutes, the hens were raw. After 50 minutes, the hens were raw. I had to cut into the hens multiple times, (not exactly ideal when you are going for decent presentation. I eventually had to throw them out as they were unrecognizable.

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This was my first time making Cornish Hens and it was SUCH a success with this recipe!! I put my hens in a brine the morning I made them with some rosemary and garlic in the brine mixture. I also added 2 slices of bacon and a clove of garlic to the stuffing (I sauteed the garlic with the onion. Then on the outside I added a bit of garlic and rosemary to really tie all the flavors together. I doubled the recipe to serve 4 and everyone loved it and devoured the whole thing! Definitely one of my new favorites.

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its good but nothing to right home about

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They came out fantastic! My first time making cornish hens. I followed the recipe as is from Ina's cookbook. Funny, the cookbook called for a 400 degree tamp for 50-60 mins. They came out golden brown and just perfectly delicious.