I love this recipe!, the Hens came out of the oven with a beautiful presentation, quick and easy. I will being using this recipe again and again. Thanks so much!

This was terrific! Adjustments: I brined my two hens in 1c. kosher salt and 3/4c. brown sugar per gallon. These were small enough hens that they used about a gallon a piece, in my largest mixing bowls. I only brined them two hours (not over night!!) in my fridge and then rinsed them really thoroughly. After I rinsed them I patted them dry and then left them uncovered in the fridge for 30 mins. so the skins would dry out a bit. This made the skin super crunchy and tasty with a beautiful dark caramel color. Then I slathered the insides and outsides with the butter/oil/spice/herb mix from the recipe and. I didn't have celery salt or "poultry seasoning" but I did have some thyme and some chicken rub. Brining was totally worth it and it was a beautiful presentation. The only thing I might change was cooking them first upside down to let the meat on the bottom cook more quickly and keep the breast meat from drying out at all. And then half way, flip it and let the top skin get nice and crispy. Has anyone done this and has it worked? I put mine on a roasting rack and the pan dripping went into the pan underneath and I reserved it for gravy (as well as the burnt bits - don't use foil in the bottom pan if you are going to do this. Otherwise you can use foil in the bottom pan and makes an easy clean-up. Next time I will definitely try putting some potatoes or stuffing down there and that would make an awesome side!

The seasoning is PERFECT. I'm always messing with recipes but not this one. Not just for CGH's, I grilled some drumsticks with this seasoning (and just a little olive oil) and they were great. I also made some and put in containers to give to people at Christmas and they LOVED it.

The recipe was delicious and it was very easy for beginners in cooking. I made it for dinner and it was cooked to perfection. It was easy and quick to prepare. The hen was juicy and the meat was soft. If you want to make a dinner that would please others, then this is your recipe!

This recipe was perfect. I didn't even stuff the hens cause it kinda freaked me out a little (not used to dealing with raw poultry) and it turned out juicy and tasty! I used the olive oil and random spices in my cupboard such as salt, pepper, basil, oregeno, onion salt, and fresh garlic (chopped). I served the hens with brown rice and all I did for the flavoring of the rice was spoon some of the cooked juices from the hens into it and I added a bit of salt. I highly recommend this recipe!

I tried this Cornish Hen recipe for the Easter Dinner Celebration and it was delicious!! This was my first attempt at cooking cornish hens and pleased to say this will not be my last.

Thanks!