Roasted Cornish Game Hens

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I was looking for a recipe for the first time cooking Cornish hens. I not only find this recipe simple quick, for a family of six but tasty, you made my Friday night!!! Thank you!

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Delicious! My boyfriend loves this recipe and we have had it four times since I first made it, three weeks ago. I love it too. It's easy and tasty, In fact I am making this for dinner tonight. The last time I made it, I substituted the stuffing for a potato and sweet pepper stuffing which my boyfriend requested. It's delicious this way too! Thank you for this great recipe. In fact, I pre-mix the seasonings and keep it on hand in a zip lock bag as I know I will be making this frequently.

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I have tried cornish hens before, but this time using the Neelys' recipe is a big hit with my family. I did add the seasoning to the stuffing as others had suggested. But no other additions were needed. The Neelys recipes that I have tried have been as good as advertised. As to Gina's behavior, YOU go girl! The reason I watch is the simple fact that you two show the playfulness and love that you both have. So ignore the haters, we love it!

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Great Recipe, made it today and tasted great!!!!!!!!!!!!!!! BTW i love the show chopped also!

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The Neeley's are sickening to watch, but this recipe is quite good. It's your basic "roast it in the oven" fare - hard to screw that up UNLESS, like one person, they measure the temp in the wrong place. When roasting poultry, you have to check the temp in the thigh, since that's the hardest to get cooked. I suggest slitting the skin at the thigh/breast joint - it will allow more heat into that area. Also - make SURE your hens are 100% thawed and headed toward room temp ( don't leave out of the fridge more than 2 hrs when putting in the oven. What most folks don't realize is that "fresh" poultry comes in to the supermarket frozen -they put it out to thaw, and it's not always fully-thawed when consumers try to cook it. Thus over-cooked white meat and raw thighs. Extra time will get it cooked, but you'll have a ruined bird. Much better to make sure it's fully-thawed to start with.

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Delicious. I did follow a couple of suggestions from prior posts. Brined for a couple of hours, combined softened butter with a bit of the spice mix and slid under breast skin, and started and 400 then reduced to 375. Skin nice and crispy and meat very flavorfull. Will definately make again.

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Its was a beautiful FULL flavored meal! Only thing I changed(due to me not having it Is I used red,yellow, and orange bell pepper, also I still used the onion and added Garlic to the mix, I also stuffed the skin with minced garlic and butter. Another key factor to the lovely crispy skin Is, with in the hour I took the juices from the pan with a baster 3 times and poured it over the skin during the cooking process! is was yummy and filling!!!! Oh and 1 more thing I used the left over peppers and onions to put around the game hens on the outside and in the stuffing!

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The recipe is quick and easy. I cooked the hens @ 325 degrees for 55 minutes. The temp reached 165 degrees, juice ran clear and the hen was completely cooked. Next time, I will brine the hen, the breast was a little too dry.

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This recipe sounded delicious so I decided to make it for Easter dinner for myself and my daughter. It was great! The meat was juicy and flavorful and the pepper/onion/celery stuffing was very tasty. A few days later my daughter asked me for the recipe which is a sure sign it was a winner. I will definitely be making this one again.

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First time trying this recipe and it stated to cook for 1 hour. After the hour the temp. was 155 degrees, so cooked for 15 additional mins. Temp registered 165 degrees and juice ran clear like recipe stated. However when our guest got down to the thigh area the hens were not completely cooked.