This a delicious and easy way to make Cornish game hens. We like it so much, we have even had them for our Christmas dinner.
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic (Yes, that's right 24!)
2/3 cup chicken broth
4 sprigs fresh rosemary, for garnish
1. Preheat oven to 450 degrees
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. In a mixing bowl, whisk together 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.
Yield: 4 servings
TIPS:
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic (Yes, that's right 24!)
2/3 cup chicken broth
4 sprigs fresh rosemary, for garnish
1. Preheat oven to 450 degrees
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. In a mixing bowl, whisk together 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.
Yield: 4 servings
TIPS:
- I always add some of the chicken broth to the pan at the beginning with the garlic, so that the garlic won't burn. It works well and I haven't had any burned garlic yet.
- We have never actually used the sauce on the hens, although it tastes delicious, it isn't necessary to the hens.
- I don't cut the hens in half. I just leave them whole. I think it is more fun!
- I don't own a large heavy roasting pan, a normal pan seems to work just fine.
- I use as many hens as I happen to need. So if it's just Aaron and I, I will only use 2, but I still make the recipe the same way.
- The original recipe calls for 1/3 cup white wine and 1/3 cup chicken broth. Since we never have wine on hand I just double the chicken broth, but feel free to try the wine/chicken broth combo, I'm sure it's delicious too.
source: Allrecipes
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