Herb Roasted Cornish Game Hens

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Forgot to mention-- I did not use foil or a rack on the pan. No sticking, lots of juices.

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I had to cook the hens about 20 min longer and I didn't use fresh herbs - dried herbs worked fine. I also cut the hens in half before serving to my guests. Good, simple recipe and will use it again.

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Denise has the ideas correct about the foil and rack Thanks Denise!, Sorry about this recipe though. Sandy has always been quite inovative, gotta love her, and this is not her money saver with the price of fresh sprigs etc. We here like a mash of butter, mustard and thyme and tarragon pushed under the skin, and S&P to taste. We make some rice on the side in liue of stuffing. We bake at 350 for 30 minutes turn over hens ,roast for another 20, then pump up the heat to 450 and roast 10 minutes to kind of blacken and crisp the skin. Sorry Sandy your recipe here wasn't a winner, I know you have done better, but I chicken'd out on this one!
Regards, Rick Nimms ,Simi Valley, Ca

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Has anyone made this yet?? It actually look very tasty and so easy to make. If anyone has tried it and made some changes o anything pls post...any recommendations would help!!!

Thanks!

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Hi, G. in Long Beach,

I agree, Sandra's recipe directions are sometimes lacking. I can tell you that we line the pan to make clean up much easier, and the rack also prevents the hens from sitting in their own fat. It also allows air and heat to circulate all around the bird. As for the temp. confusion, I'd stick with 350 - that's the temp I cook hens at when I make other recipes! BTW, I just saw it and have not made i yet either, but it does sound like it would be quite good. Perhaps I'll try it later this week...

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Just watched the program and a bit confused.. Why are we lining a bakng sheet with foil and putting a rack on it? and why are we preheating to 375. The show says to put all in a roasting pan, as do the second instructions, and to cook at 350. Please be more clear on the instructions. Other than that it sounds like a great dish.