Roasted Cornish Hens with Cherry-Port Glaze

  • mrmacrae73 Posted: 02/26/10
    Worthy of a Special Occasion

    Simply fantastic and fun to make. I used a roaster oven and the result was very juicy, tender and flavorful dinner!

  • RBN1122 Posted: 06/28/10
    Worthy of a Special Occasion

    I didnt give this 5 stars because of the time needed to continually baste the birds. It was worth it though, the meat was juicy and very flavorful.

  • EllenDeller Posted: 11/27/09
    Worthy of a Special Occasion

    Very easy to make and very tasty. I followed the recipe exactly and it worked out with no problems. I might use foil on the bottom of the pan next time because the glaze was difficult to remove from the pan. We had these on thanksgiving with cornbread stuffing and brussel sprouts with pancetta and figs.

  • sedutta Posted: 01/05/10
    Worthy of a Special Occasion

    This was an easy recipe, especially for a "fancy" dinner. I made this for Christmas Eve and it was a tasty hit. The hens I bought had already been split, so I didn't have to do much prep work. The only thing I modified was that I brushed the hens with the cherry glaze every 10 minutes. It turned out great!

  • bkdice Posted: 12/06/09
    Worthy of a Special Occasion

    This was a great, and easy recipe. I do recommend cooking the bird breast down the first 25 mins, and then flipping. the meat was so juicy. Nice flavor on the skin. I served with my own sweet potato & carrot mash recipe. Mmmmm....

  • jacquieM Posted: 09/05/10
    Worthy of a Special Occasion

    Good and moist. Nice not to have to deal with skin while eating...but prefer my recipe using marmalade and OJ.

  • Harrijc Posted: 03/19/12
    Worthy of a Special Occasion

    Excellent flavor and easy to prepare. It could use a little more spice so next time I'll increase the ginger a bit.

  • springhilllad Posted: 03/25/12
    Worthy of a Special Occasion

    Excellent taste. Followed directions exactly. However, allow one bird for the males eating.

  • mimseylamimosa Posted: 08/24/13
    Worthy of a Special Occasion

    Excellent recipe. I double and triple the sauce portion of the recipe so that there's a gravy to go with the chicken.


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