Cornish Game Hens with Garlic and Rosemary

Flora S.

Ingredients
  

  • 4 Cornish game hens
  • salt and pepper to taste
  • 1 lemon quartered
  • 4 sprigs fresh rosemary
  • 3 tablespoons olive oil
  • 24 cloves garlic
  • cup white wine
  • cup low-sodium chicken broth
  • 4 sprigs fresh rosemary for garnish

Instructions
 

  • Preheat oven to 450 degrees F.
  • Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
  • Reduce oven temperature to 350 degrees F. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
  • Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

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