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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 2 |
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Ingredients:
3 tablespoon(s) butter or olive oil |
1 cup(s) chicken broth |
2 whole(s) cornish game hens |
10 sprig(s) fresh rosemary |
3 head(s) garlic |
1 whole(s) lemon |
salt and pepper |
2 cup(s) white wine |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil and/or butter. Cut slits in skin and stuff with chunks of garlic, bits of rosemary and butter. Lightly season hens with salt and pepper.
3. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan on rack.
4. Roast in preheated oven for 25 minutes.
5. Reduce oven temperature to 350 degrees F (175 degrees C).
6. Add garlic cloves to the roasting pan.
7. 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.
8. 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.
9. 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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