Garlic & Rosemary Cornish Hens
December 10, 2015
Categories: Dinner, Lunch, Main Dish, Poultry, Chicken, Fruit, Lemon, Birthday, Easter, Entertaining, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Herbs, Whole Chicken more
"I always think of a Cornish Hen Dinner as something special. This recipe doesn't let you down. Have 4 medium sized rosemary sprigs & 4 small sprigs. The timing is just right for a lovely moist hen. The recipe was originally from Allrecipes adapted by me"
- Serving Size: 1 (745.6 g)
- Calories 693.5
- Total Fat - 22.3 g
- Saturated Fat - 4.5 g
- Cholesterol - 1360.8 mg
- Sodium - 475.8 mg
- Total Carbohydrate - 17.9 g
- Dietary Fiber - 3.5 g
- Sugars - 2.9 g
- Protein - 102.9 g
- Calcium - 135.4 mg
- Iron - 15.3 mg
- Vitamin C - 84.7 mg
- Thiamin - 0.3 mg
Preheat oven to 450f.
Rub each hen all over with olive oil (use apprx 1 tablespoon for all 4 hens).
Cut one lemon into 4 wedges. Place a wedge of lemon, a medium size sprig of rosemary and 4 cloves of garlic in the cavity of each hen.
Season hens with salt & pepper.
Place the hens in a large roasting pan and arrange the remaining garlic cloves around them.
Roast in pre-heated 450f oven for 25 minutes
Reduce heat to 350f.
Mix together the wine, broth, and remaining 2 tablespoons of oil. Pour over the hens
Baste the hens several times with the wine mixture.
Continue roasting further 25 minutes or until the hens are golden and juices run clear.
Transfer hens to a cutting board and cover with foil to keep warm.
Continue boiling the pan juices for apprx. 6 minutes or until they are sauce consistency.
Cut the hens in half and arrange on heated plates.
Spoon sauce with the garlic cloves over the hens.
Cut remaining lemon in slices and place a slice on the plates with the hen.
Garnish with a small rosemary sprig and enjoy.
Tips & Variations
No special items needed.