Cornish Game Hens with Garlic and Rosemary

Materials:

• 4 Cornish game hens
• salt and pepper to taste
• 1 lemon, quartered
• 4 sprigs fresh rosemary
• 5 Tbsp. olive oil
• 24 gloves garlic
• 2/3 c. white wine
• 2/3 c. low sodium chicken broth
• 4 sprigs fresh rosemary, for garnish

Methods:

1. Preheat oven to 450F.
2. Rub hens with 1 Tbsp. of the olive oil. Lightly season hens with salt and pepper.
3. Place 1 lemon wedge and 1 sprig of rosemary in the cavity of each hen.
4. Arrange hens in large, heavy roasting pan with garlic cloves surrounding.
5. In a mixing bowl, whisk together wine, chicken broth and remaining 4 Tbsp. of olive oil.
6. Pour ~1/2 the broth mixture around the pan.
7. Roast hens in preheated oven for 25 minutes.
8. Pour remaining broth mixture over hens.
9. Reduce temperature to 350F. Continue roasting for about 25 minutes, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
10. Transfer hens to a platter, pouring any cavity juices back into the roasting pan.
11. Tent the hens with aluminum foil to keep warm.
12. Transfer the pan juices and garlic to a medium saucepan and boil until liquids reduce to a saucy consistency, about 10 minutes.
13. To serve, cut hens in half lengthwise and arrange of plate, spooning sauce and garlic overtop. Garnish with rosemary.
14. Great with roasted asparagus, some great crusty bread to soak up the juices, and a good Chianti wine.

Modified from: Allrecipes.com