20 responses

  1. Alissa @ Not Just Apples
    September 26, 2011

    So excited about the new move towards a plant based diet! I can’t wait to see what recipes you come up with… though I’m loving this first fall recipe :)
    Alissa @ Not Just Apples recently posted..chorizo baked eggs and great cappucinoMy Profile

    • Elizabeth
      September 26, 2011

      I’m excited to get the recipes out there too!

  2. Paula
    September 26, 2011

    Looks wonderful! that spice rub sounds great. My husband and I often eat Cornish Hens and have often served them when we have guest for dinner. The are delicious when grilled on the BBQ too.
    Paula recently posted..Cinnamon Bread Try OutsMy Profile

  3. Bev Weidner
    September 26, 2011

    I’m pretending to stick my entire head on that chicken.
    Bev Weidner recently posted..Soba Noodle Soup with Shrimp and VeggiesMy Profile

  4. Nadia
    September 26, 2011

    Cannot wait to make this dish! I grew up with my gran baking cornish hens (In our ‘homeland’ of Trinidad & Tobago, they are called bantam chickens :-)in cream of mushroom soup – not bad, but they always looked a little anemic! I think I want to expand her horizons with this recipe!

  5. Kristy Lynn
    September 26, 2011

    Can I ask where you found these little babies in town?
    Kristy Lynn recently posted..Leek & Cabbage ScallopMy Profile

    • Elizabeth
      September 26, 2011

      Yes Kristy! Thrifty’s carries organic hens.

  6. Mardi@eatlivetravelwrite
    September 26, 2011

    what a fabulous twist on roasted cornish hens – I love the idea of the spice rub. And how pretty they look in the roasting pan too!!!
    Mardi@eatlivetravelwrite recently posted..Abby Dodge’s double chocoate mousse cookies with marshmallow clouds for BaketogetherMy Profile

  7. norma
    September 27, 2011

    They look so good and the skin so crispy.
    norma recently posted..Cabillaud Toulonnais – Cod Toulon StyleMy Profile

  8. Isabelle @ Crumb
    September 27, 2011

    Oooh. These look like my kind of roast hens – I could probably be happy just nibbling on the crispy, spicy skin. :)
    BTW, good on you for switching to a primarily plant-based diet. A lot of my friends have made similar choices, so our dinner parties are often vegetarian to accommodate our guests… and that means I’m always on the lookout for interesting and creative veggie dishes. Can’t wait to see what awesome creations you come up with!
    Isabelle @ Crumb recently posted..Canadian Tire Kitchen Crew Mission #2: Pear Cranberry Crisp with Gingersnap CrumbleMy Profile

  9. Don (@foodieprints)
    September 27, 2011

    Mmm…cornish game hen! Love dry-rubbed roasted poultry!

    So much respect to you for going plant-based full-time. Jenn and I did meatless Mondays for a period, but need to start again.

  10. Mr. Guilty
    September 27, 2011

    I am living proof that you can indeed switch to a primarily plant based diet and NOT be disappointed! It does take some work to come up with all those recipes and not just default to rice and steamed veggies. However, when we are old and spry I know I will feel we made the right choice.

    As for these birds.. Just great! Tasty, juicy and looked so good in that roasting pan.

  11. Candace Karu
    September 28, 2011

    I love Cornish hens. This preparation will definitely rise to the top of my “must cook” list!

  12. Cornish Hen Recipes
    September 29, 2011

    Hello Elizabeth,

    I am a huge fan of cornish game hens. I can eat cornish hens all my life. I even opened a whole blog about cornish hen recipes to share my favorite food to people. If you grant me a permission, I want to use your recipes to write for my blog. Thank you Elizabeth.

  13. Charlie
    January 11, 2013

    Hello:

    My cornish hen is spatchcocked.

    How long would I cook it in the oven?

    Have a Joyful Day :~D
    Charlie

    • Elizabeth
      January 11, 2013

      Spatchcocking will shorten the time a considerable amount. I never time my poultry, I always use a thermometer. When the thermomter (measured at the thickest part of the breast or at the joint where the thigh joins the body) read 170°F, you’re birds are done. I would say check them after 25 minutes and then go from there.

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