Cornish Game Hen With Garlic and Rosemary

Preheat oven to 450° F.

Rinse hens and pat dry with paper towels. Lightly season cavities with salt and pepper to taste.

Place 1 lemon wedge and 1 sprig rosemary in the cavity of each hen.

Rub hens with 1 tablespoon of the olive oil. Season outside of hens with salt and pepper to taste.

Arrange in a large, heavy roasting pan. Scatter garlic cloves around hens.

Roast in preheated oven for 25 minutes.

Reduce oven temperature to 350° F Pour wine, broth and remaining 2 tablespoons of oil over hens.

Continue roasting about 25 minutes longer, 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.