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Butterflied Cornish Hens with Sage Butter Recipe

Butterflied Cornish Hens with Sage Butter

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Average Rating:

Total Reviews: 52

Showing 21-30 of 52

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  • on September 07, 2010

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    My husband and I made these for a holiday dinner party we hosted. They were amazing. Even the smell from the kitchen was intoxicating! The flavors go together so well. The texture is great and the meat was very moist. Definitely a winner. I will definitely make this again and try this technique on other meats. It's just that good!

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  • on February 10, 2010

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    I have made this recipe 3 times since Christmas. Everyboby loves it.
    It's easy and it looks so good in the pan! The taste is Oh my, my!

    I've made a name for myself with this one!

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  • on January 22, 2010

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    MY 1ST TIME EVER MAKIN HENS DEY TURNED OUT GREAT

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  • on January 10, 2010

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    Excellent--tender, savory and it really satisfied my family! I did add some whole garlic to the sage butter oil for flavor. The garlic never made it to the chicken, but the flavor did. Yummy!

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  • on January 07, 2010

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    This was our first time using cornish hens and the result was amazing! An easy to follow recipe that yields great results.

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  • on January 04, 2010

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    This is soo simple and amazing. The hen came out perfect, juicy and tasty. I added my own spice to the hens before I pan roasted them by putting on Onion powder, cummin, s and p, dried thyme leaves and dried orgeano. I then used a cast iron skillet and put a brick ontop of it to make sure I got a nice crisp skin. Please try, the sage butter was a perfect touch.

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  • on December 31, 2009

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    Wow! My family and I enjoyed this tasty and easy Sage Cornish Hen recipe. I was so impressed with myself I took pictures and shared with others. I actually have other people who are going to try this recipe. Sunny thanks for this recipe. My hens were beautiful and super juicy. I'm still excited about the hens and it's New Year's Eve. This has inspired me to cook more in the new year. Tonight, I'm using a friend's recipe for lasagna and later this week I'm trying Guy Fieri's chicken parm. recipe. Thanks Food Network - my mother is sooooo proud of me. I'm finally enjoying the art of cooking at the tender age of 32!!!

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  • on December 29, 2009

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    I made this for Christmas dinner and it was excellent. At the last minute we invited our neighbor to dinner since he was alone. Since I only had enough game hen for 2 people and it was x-mas so most grocery stores were closed, I defrosted a whole cut-up chicken I had and it worked out perfectly! In fact, I will probably use chicken from now on (except on special occasions. It was easier to maneuver in the hot grease, and just easier to deal with overall. Of course, presentation isn't the same, but it tasted great!! All was moist and yummy.

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  • on December 22, 2009

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    Wow! I had fresh rosemary in my fridge, so I substituted that for the sage. I also substituted the pork bacon with turkey bacon to make it a little healthier. It came out just delicious! The meat was tender. Butterflying was a little tricky in that the cornish hens came frozen and the butcher wouldn't butterfly it, but I looked it up online and figured it out. I cooked this just as recommended (browned in butter and olive oil--per the video, not the recipe--and put the whole pan in the oven at 425 for 20 minutes. I stuck my meat thermometer in the thigh, it read 165, I took it out, let it sit for 10 minutes and voila! Dinner. It goes very well with almond green beans. Delish!

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  • on December 20, 2009

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    I thought I would give this a try. I am not one for trying meat prepare like this but wanted to try something different. I cut back a little on the sage because I was only serving two cornish hens and I prefer to taste and smell the meat rather than an herb. But this was so easy, even butterflying the hens. Fortunately, I have a pair of high grade kitchen shears so that was no problem. The house smelled so good while these babies were cooking.

    I highly recommend this recipe!

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