Date Night: Roasted Cornish Game Hens with Garlic and Rosemary
By: Leah Rodrigues
Published: November 2, 2012

The best practice when trying to impress someone with a meal is to cook something simple yet sophisticated.  These individual roasted Cornish game hens are absolutely delicious and easy to make.  A Cornish game hen is a hybrid chicken that has been crossed with a Cornish Game and Plymouth or White Rock.  It has has a stronger, gamier flavor compared to chicken but it's not as strong as beef or lamb.  Serve these petite roasted birds with a side of creamed spinach and roasted potatoes.
Cornish Game Hens with Garlic and Rosemary
Ingredients:



4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
cup white wine
cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish
 
Directions:
 








Preheat oven to 450 degrees F (230 degrees C).


   
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.


   
Reduce oven temperature to 350 degrees 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.


   
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.

Preheat oven to 450 degrees F (230 degrees C).


     
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.


     
Reduce oven temperature to 350 degrees 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.


     
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.

Comments:
Ronda Hays
December 21, 2012

These little guys look awesome.