Cornish Hens

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I did a couple things to this recipe that I think made it better. I actually brined the cornish hens in the morning. I put some fresh thyme and garlic in the brining liquid. I made the stuffing and added Granny Smith Apples to the onions and I also added some poultry seasoning. When it came time to get the birds ready I made an herb butter and put it between the meat and skin of the hens. This was the first time making them and they were great!

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I splint the hens in half and seasoned them with italian seasonings, salt, peper, and oil. I cooked the stuffing seperately and both were delicious and moist. The meal severed 4.

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Our children are spread across the USA with one in the military. Thanksgiving is usually the two of us and this receipe is perfect for us. We have prepared this receipe over the holidays and cooked extras when we have guests. We love the simplicity of this receipe and rarely have any leftovers! To me this is a successful holiday! Thank you Ina....we adore you!

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I've never made Cornish hens before and was looking for an easy recipe for my first time and was so glad to have found this one! The hen was moist and delicious and the stuffing was so sweet and very complimentary of the hen. I omitted the celery from the stuffing because my husband and I aren't big fans of celery and added a little shredded cheddar cheese to the stuffing. After reading comments that the hen was a little bland, I used some olive oil and Emeril's chicken rub seasoning on the outside of the bird and it was excellent! There was some left over stuffing so I put it in two small oven safe dishes, topped them with cheddar cheese, and baked until crispy. It was a great side! This was a great recipe and I will definitely use it again!

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I made this last week and it was so easy to prepare. Ina's recipes are all so easy and tasty. I loved the recipe so much, tonight I am stuffing a chicken with the cornbread stuffing I used for the cornish game hens.

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My mom used to make this when I was young and I had not cooked this myself in many years. I put more seasoning on mine. I like the Paula Dean mix of garlic, parsley, salt and pepper and I add Rosemary too! Sometimes you can get the bottle labeled "Herbs of Provence" which has most of the spices I listed. Mine cooks faster in my electric oven and my daughter in law has to cook hers longer in her gas oven. Thanks for reminding me to cook some of the Classics that I had forgotten about. My chicken was delicious.

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I made this last night for my boyfriend and he loved it!! I put two hens in the oven for 45 minutes not covered. They came out golden brown and delicious! The cornbread stuffing was a nice touch. I will make this again for sure!

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I fixed the hens just like it said, except I didn't do the stuffing. I baked them @ 425 covered for about and hour and then uncovered about 30 min, they still were not done. It is not my oven, it is new, so if someone could tell me what I am doing wrong, the same thing happens when I bake regular chicken. So it is something I am doing.

Otherwise this was very good once I got them cooked! I love Ina, and all the dishes she makes, I just wish she was on more!

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Very tasty and VERY easy. My kitchen smelled so good when this was cooking. I cooked it with roasted red potato's. Yummy

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I made this last night for my husband and I, we both loved it! It was easy to put together. This was the first time I have ever made cornbread stuffing and I loved this recipe, had extra left and put in a corning ware dish and baked off. As far as the hens go, I put 2 in my 7 quart casserole and baked with lid on for 1hour, then lid off for 20-30 minutes turning the Broiler on the last 10-15 or so to brown the top of the hens, just have to watch not to burn them. One last note, between the 2 of us we shared one, so will look forward to having the leftovers. Great recipes, all of Ina's that I have tried seem to work really well. Thanks Ina!!