Garlic & Rosemary Cornish Game Hen

I had a couple of Cornish game hens sitting in the freezer, and decided to make a nice Sunday night dinner for Nick and myself. Our families both have a tradition of having a big dinner together on Sundays, so being that we are so far away, I thought it would be nice to carry on the tradition in our home here in California. I served this with steamed broccoli and freshly baked French bread.

Garlic & Rosemary Cornish Game Hen

  • 2 Cornish game hens
  • salt and pepper to taste
  • 1/2 lemon, quartered
  • 2 sprigs fresh rosemary
  • 2 tablespoonsolive oil
  • 12 cloves garlic
  • 1/3 cup white wine
  • 1/3 cup low-sodium chicken broth
  • 2 sprigs fresh rosemary, for garnish
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and 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 in preheated oven for 25 minutes.
  3. Reduce oven temperature to 350 degrees F (175 degrees C). 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 run clear. Baste with pan juices every 10 minutes.
  4. 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.

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