Comments on: Cornish Game Hen Recipe with Garlic

By: techylist

techylist — Wed, 03 Jan 2024 05:47:02 +0000

I love garlic, so this recipe is perfect for me!

By: Katie Clark

Katie Clark — Wed, 25 Oct 2023 14:34:42 +0000

In reply to Cici. Thanks for sharing your feedback! We have made this countless times with great results, but I'm sorry you had a disappointing experience.

By: Cici

Cici — Fri, 02 Jun 2023 13:27:18 +0000

I’m disappointed in this recipe!

I tried this and brined them for 24 hours, and they were too salty, although I did notice that they were more tender. I think 12 hours might be the max time you would want to brine a smaller bird like this. I also didn’t notice ANY flavor from the garlic, mustard, sugar, or anything else that was in the brine – just a nearly overwhelming salt taste. The skins also didn’t crisp up like they normally would when I cook game hens or other poultry.

They also were very overdone (I checked them a bit early, and they were already at 190 F).

By: VB

VB — Fri, 15 Apr 2022 03:34:35 +0000

I made these cornish hens for my husband tonight and he absolutely loved it. It was soo easy to do and had so much flavor turned out awesomely thank You so much for posting this recipe it made me look like I knew what I was doing in the kitchen. Lol

By: Beverly

Beverly — Fri, 24 Dec 2021 23:49:34 +0000

In reply to Cayce. Can birds be left in brine longer, that every 6:hours doesn't quite work for me.

By: Cayce

Cayce — Fri, 26 Nov 2021 01:19:44 +0000

I made this today (Thanksgiving) instead of turkey. I used sea salt, so used less than what the brine recipe called for. I used honey instead of sugar. We cut the birds into halves because we also served spiral cut ham. No one would have been able to eat a whole. This was the first time I’ve really enjoyed Cornish game hens. Definitely recommend this recipe!

By: Debbie W

Debbie W — Tue, 12 Oct 2021 00:22:34 +0000

Made this tonight with roasted potatoes and book choy with shiitake. It was very juicy and had good flavor. However, I brined it Saturday to cook Sunday, but didn’t cook until Monday night, so it was over salted. So make sure you only brine it 12-24 hours. 48 is too much. I will definately make this recipe over and over.

By: Katie

Katie — Wed, 22 Sep 2021 20:04:21 +0000

In reply to Teresa Sage. So glad you loved it!

By: Teresa Sage

Teresa Sage — Mon, 20 Sep 2021 21:56:46 +0000

We made this tonight for dinner and decided it was the ABSOLUTE BEST brine recipe !!! We will use this recipe on every bird we cook !! Thank you for sharing.

By: Katie

Katie — Sat, 09 Jan 2021 00:10:02 +0000

In reply to Megan. I'm so glad you loved it! I haven't made these with a bigger bird, but I will try and experiment!