Cornish Game Hens with Garlic and Rosemary

By Lulubelle

Approved and from the MWLW archives

Ingredients

• 4 Cornish Hens
• Salt and Pepper to taste
• 1 Lemon - quartered
• 8 sprigs fresh Rosemary (4 sprigs for garnish)
• 3 TBSP Olive Oil
• 24 cloves Garlic
• 1/3 Cup White Wine (used for flavor during cooking process)
• 1/3 Cup Low sodium Chicken Broth

Preparation

Step 1

Preheat oven to 450`
Rub Hens with 1 TBSP of the Olive Oil. Lightly season hens with salt & pepper
Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large heavy roasting pan and arrange garlic cloves around hens. Roast for 25 minutes.

Reduce oven temp to 350`. In a mixing bowl, whisk together wine and chicken broth and remaining 2 TBSP of oil; pour over hens. Continue roasting about 25 minutes longer or til 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 foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to sauce consistency, about 6 minutes. Cut hens in half and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs and serve