Herbed Cornish Hen

From: Chef Chino

On Nov 24, 2009

I did not have adobo, but did use the rest of the ingredients exactly - it still turned out great! I did thaw the hen a day before cooking, then skinned and cut it in half before seasoning. It only took about 50 to 55 minutes to cook. Thanks for posting this recipe - I'm sure I'll be making it again.

From: Nick Koss

On Apr 22, 2009

A tasty and easy recipe! Next time, I will use tinfoil to cover the breasts during the cooking process. Otherwise, they come out a bit too dry.

From: Chef TTM

On Mar 8, 2009

Tried it - Loved it. 5 Stars Made it with a baking hen in the crockpot - threw it together in less than 10 minutes - left for the day came back 9 hours later and it was tender and fabulous fell CLEAN off the bone - fell apart like in a stew, which I liked. (If want it in whole, cook for less time). Best part is it had that delicate but distinct seasoning flavor like you get in a nice restaurant - unfortunately for my dient I can't stop eating it.... I had all 5 ingredients in the house already. One thing to keep in mind - the seasoning gets washed away in all the juice - I drained off a good bit of juice each time I prepared a serving. and i re-dashed the seasonings on when i reheated in microwave - it really wakes the flavor up - this is sooooo delicious - - AND FAST AND SIMPLE!!! Tastes like you spent a lot of time when you really didn't!! Sending this one on to all the women in my family!

From: Bergy

On Feb 23, 2009

5 star all the way.I did add two heads of garlic to roast along with the hen. The hen was so moist and tasty a definite do again recipe. We don't have Cornish hen often so it is a real pleasure when I do make one to find a recipe that we enjoyed this much!