Cornish Game hens with Rosemary and Garlic

By Cookie9

bon appetit magazine.

Ingredients

• 4 1 1/2 lb. game hens
• 1 lemon, cut into 4 wedges
• 4 large rosemary sprigs
• 3 Tbs. olive oil
• 24 garlic cloves, peeled
• 1/3 c. dry white wine
• 1/3 cup chicken broth

Preparation

Step 1

Preheat oven to 450. Pat heans dry with paper towels. Season cavities lightly with salt and pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each. Season outside of heans lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around heans.
Roast hens 25 min. Reduce oven temp to 350. Pour wine, broth and remeaining 2 Tbs. oil over heans. Continue roasting until hens are golden brown and juices run clear. when thigh is pierced at thickest part. Basting every 15 min. with pan juices.
Transfer hens to platter, pouring any joices from cavity into roasting pan. Tent hens with foil to keep warm. Transfer pan joices and garlic to heavy medium sauce pan, boild until reduced to sauce consistency, about 6 min. May add 2 Tbs. flour/2 Tbs butter into the sauce to thicken.
Cut hens in half lengthwise. Arrange on plate, spoon sauce and farlic around heans. Garnish with additional rosemary.