Cornish Game Hens with Rosemary, Garlic, and Lemon.
Cornish Game Hens with Rosemary, Garlic, and Lemon.

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cornish game hens with rosemary, garlic, and lemon.. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cornish Game Hens with Rosemary, Garlic, and Lemon. is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Cornish Game Hens with Rosemary, Garlic, and Lemon. is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook cornish game hens with rosemary, garlic, and lemon. using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cornish Game Hens with Rosemary, Garlic, and Lemon.:
  1. Take 4 each cornish game hens
  2. Prepare 1 each Lemon (quartered)
  3. Make ready 4 each fresh rosemary sprigs
  4. Prepare 3 tbsp olive oil
  5. Prepare 24 clove garlic
  6. Get 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. Prepare 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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