|Cornish Game Hen, Rosemary, Lemon & Garlic. The Daily Fitchett.|
- Large Baking Pan
- Large Rack that can fit inside the baking pan, and accommodate 4 Cornish game hens with space in between each (hens should not touch, nor be too crowded)
- Meat Thermometer
4 Cornish game hens
8 sprigs rosemary
3 tablespoons olive oil
2 dozen cloves garlic, peeled
1/3 Cup white cooking wine
1 Cup low-sodiu chicken broth
|Cornish Game Hens with Rosemary & Potatoes au Gratin.|
- Pre-heat oven to 450 degrees F.
- Rub hens with 1 Tablespoon of olive oil. Season with salt and pepper. Stuff a lemon wedge and sprig of rosemary into the cavity of each hen; Tie the legs together with string. Arrange on a rack placed inside a large, heavy roasting pan, and arrange garlic cloves around the hens. Roast for 25 minutes.
- In a Pyrex cup, mix together wine, chicken broth, and 2 Tablespoons of olive oil; pour over hens. Continue roasting, and baste with pan juices and additional chicken broth/olive oil mixture every 15 minutes. It can be difficult to tell if the juices "run clear", so continue roasting hens and use a meat thermometer to make sure the internal temperature of the hens reaches 155 degrees Fahrenheit. Each instance of basting reduces the temperature in the oven and adds on to the total cooking time, but it is oh-so worth it.
- Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices, garlic cloves to a medium saucepan, add the rest of the chicken broth and olive oil, and boil on medium high until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise, spoon sauce and garlic over the hens, and garnish with rosemary.
Cornish game hens are small, light, not too overpowering in flavor, and yet extremely tasty. This dish goes well with red wine and French bread. Serves 6-8.
--The Daily Fitchett, 3/9/11.