How to Prepare Favorite Cornish Game Hens with Rosemary, Garlic, and Lemon.

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, cornish game hens with rosemary, garlic, and lemon.. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Cornish Game Hens with Rosemary, Garlic, and Lemon. is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Cornish Game Hens with Rosemary, Garlic, and Lemon. is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have cornish game hens with rosemary, garlic, and lemon. using 9 ingredients and 5 steps. Here is how you can achieve that.

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

1. Take cornish game hens
2. Get Lemon (quartered)
3. Make ready fresh rosemary sprigs
4. Make ready olive oil
5. Make ready garlic
6. Prepare white wine
7. Prepare low-sodium chicken broth
8. Make ready sprigs fresh rosemary, for garnish
9. Prepare 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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