CORNISH GAME HENS WITH GARLIC AND ROSEMARY

By á-6400

Ingredients

• 4 CORNISH GAME HENS
• SALT AND PEPPER TO TASTE
• 1 LEMON, QUARTERED
• 4 SPRIGS OF FRESH ROSEMARY
• 3 TABLESPOONS OLIVE OIL
• 24 CLOVES GARLIC
• 1/3 CUP WHITE WINE
• 1/3 CUP LOW-SODIUM CHICKEN BROTH

Details

Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

PREHEAT OVEN TO 450

RUB HENS WITH 1 TABLESPOON OF THE OLIVE OIL. LIGHTLY SEASON HENS WITH SALT AND PEPPER. PLACE 1 LEMON WEDGE AND 1 SPRIG OF 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. 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 TURN CLEAR. BASTE WITH PAN JUICES EVERY 10 MINUTES.

TRANSER HENS TO A PLATTER, POURING ANY CAVITY JUICES INTO THE ROASTING PAN. TENT6 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