• 4servings
  • 80minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Cornish game hens

  2. Salt and pepper to taste

  3. 1 lemon, quartered

  4. 5 tablespoons chopped fresh rosemary

  5. 3 tablespoons olive oil

  6. 24 cloves garlic

  7. 1/3 cup white wine

  8. 1/3 cup low-sodium chicken broth

  9. 4 sprigs fresh rosemary

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450° F.

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

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

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

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

  6. Roast in preheated oven for 25 minutes.

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

  8. Continue roasting about 25 minutes longer, until hens are golden brown and juices run clear.

  9. Baste with pan juices every 10 minutes.

  10. Transfer hens to a platter, pouring any cavity juices into the roasting pan.

  11. Tent hens with aluminum foil to keep warm.

  12. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes.

  13. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens.

  14. Garnish with rosemary sprigs and serve.


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