Cornish Game Hens with Garlic and Rosemary - Prep 5m, Cook 60m

Half hens, serve with sauteed spinach and crusty french bread. 

Ingredients:
4 Cornish Game Hens

1 Lemon, in quarters

Rosemary sprigs

3 tbsp Olive Oil

24 tbsp minced garlic

1/3 cup white wine

1/3 cup low-sodium chicken broth

 

Directions:

  1. Preheat oven to 450 degrees.

  2. Rub the hens with 1 tbsp of the oil.  Season with salt and pepper and place lemon wedge and a sprig of rosemary in the cavity. 

  3. Place in a roasting pan and arrange garlic around hens.

  4. Roast for 25 minutes.

  5. Reduce oven temperature to 350 degrees

  6. In a bowl, mix remaining oil, wine, and broth and pour over hens.

  7. Continue to cook another 25 minutes, basting meanwhile, until juices run clear.

  8. Transfer to a platter to keep warm

  9. Take pan juices and garlic and lightly boil in saucepan until sauce is reduced.

  10. Drizzle over hens and add a garnish of rosemary. 

Serve with fresh sauteed spinach and warm french bread. Makes 4 servings


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