Recipe of Favorite Cornish Game Hens with Rosemary, Garlic, and Lemon.

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, cornish game hens with rosemary, garlic, and lemon.. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Cornish Game Hens with Rosemary, Garlic, and Lemon. is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Cornish Game Hens with Rosemary, Garlic, and Lemon. is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook cornish game hens with rosemary, garlic, and lemon. using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Cornish Game Hens with Rosemary, Garlic, and Lemon.:

1. Make ready 4 each cornish game hens
2. Get 1 each Lemon (quartered)
3. Prepare 4 each fresh rosemary sprigs
4. Prepare 3 tbsp olive oil
5. Make ready 24 clove garlic
6. Make ready 1/3 cup white wine
7. Prepare 1/3 cup low-sodium chicken broth
8. Make ready 4 each sprigs fresh rosemary, for garnish
9. Get 1 salt and pepper to taste

Steps to make Cornish Game Hens with Rosemary, Garlic, and Lemon.:

1. Preheat oven to 450°F
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 amixing 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 amedium saucepan and boil until liquids reduce to a sauce consistency, about 6minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
5. I know some oven temperatures vary, so be sure to use a meat thermometer and adjust cooking time accordingly

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