Prep 20 mins
Cook 1 hr
Lemon and rosemary infused hens basted with wine and garlic broth that is incredibly delicious- and easy to do
- 4 Cornish hens
- salt and pepper
- 3 tablespoons olive oil
- 1 lemon, quartered
- 4 sprigs fresh rosemary
- 24 garlic cloves
- 1⁄3 cup white wine
- 1⁄3 cup chicken broth
- 4 sprigs fresh rosemary (to garnish)
- Preheat oven to 450°F (230°C). Rub hens with 1 tbsp of olive oil. Lightly season with salt and pepper. Place 1 lemon wedge and 1 sprig of rosemary in each cavity. Arrange in a large roasting pan and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
- Reduce oven temp to 350°F (175°C). In mixing bowl combine wine, broth and 2 tbsp of olive oil and pour over hens. Continue roasting about 25 minutes or longer (I cooked total 1 hr 15 min), until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- Transfer hens to platter, pouring cavity juices into the roasting pan. Tent hens to keep warm with tin foil. Transfer pan juices and garlic cloves to saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. (I mashed garlic). Cut hens in half lengthwise and arrange on plates. Spoon garlic sauce around hens. Garnish with rosemary and serve.
This is a great recipe, found this also on allrecipes (had lots of reviews) and good to see you posted the same one here. I have made this for a long time myself, when I don't have enough fresh rosemary, I use dried and decrease it to 1 teaspoon crushed. I also put butter, garlic salt, lemon juice and rosemary under the wing area. This comes out moist delicious and a beautiful presentation.