Roasted Garlic Hens With Gravy

READY IN: 3hrs


  • For The Hens
  • 3
    (7 ounce) frozen Cornish hens, thawed
  • 1
    head garlic
  • 14
    cup butter, softened
  • 1 12
    tablespoons raspberry balsamic vinegar (you can use regular, but the raspberry really is great)
  • 12
    teaspoon salt
  • 12
    teaspoon pepper
  • 1
    teaspoon dried rosemary
  • For The Gravy
  • 2
    tablespoons butter
  • 3
    tablespoons flour
  • 14
    cup minced onion
  • 14
    cup of the hen dripping
  • 34 - 1
    cup milk (I use 1%)
  • 1
    tablespoon raspberry balsamic vinegar
  • salt and pepper


  • Preheat oven to 350°F.
  • Place the hens in a foil lined oven pan and set aside.
  • Wrap the garlic in foil, place in the preheated oven, and roast for 1 hour.
  • Meanwhile, stir together the rest of the hen ingredients in a small bowl.
  • When the garlic is roasted, carefully unwrap it, cut it in two, and swizzle it into the butter mixture (This topping can be made up to two days in advance).
  • Spoon the mixture over the hens, then cover them with foil.
  • Bake for 1 1/2 hours cover in a 350°F oven, then uncover and bake for 30 minutes more.
  • In the last minutes begin to melt the gravy butter in a medium saucepan, over medium-low heat.
  • Add the flour and and begin to stir constantly for 1 minute; add the onion and stir together.
  • Let it cook, stirring occasionally for 3-4 minutes.
  • Remove the hens from the oven and onto a serving platter.
  • Measure out 1/4 cup of the drippings and whisk it into the flour/butter mixture.
  • Add the milk, vinegar, salt, and pepper, and turn the head to medium-high to bring it to a boil, stirring frequently.
  • When it is boiling, remove it from the heat and pour over the hens.