Cornish Game Hens with Garlic & Rosemary

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Yield: 4 servings
Prep Time: 20 min
Inactive:
Cook Time: 1 hour

Ingredients

4 Cornish game hens
salt & pepper to taste
1 lemon, quartered
8 sprigs fresh rosemary, (4 for garnish)
3 Tbsp olive oil
24 cloves garlic
⅓ C white wine
⅓ C low-sodium chicken broth




Instructions

1. Preheat oven to 450° 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° 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.