4 Cornish Game Hens
24 Cloves Garlic (Get the containers of pre-peeled garlic cloves to make it easier)
1/3 c. White Wine
1/3 c. Chicken Broth
4 sprigs fresh rosemary
2 lemons cut in half the long way
3 tbsp. Olive Oil
Salt and Pepper to taste
*You will need a Baster for this recipe, or a large spoon will work.
(If you decide to cut this recipe in half which I often do, only change the number of hens, lemons, and rosemary- keep everything else the same for better flavor)
1. Preheat your oven to 450 degrees. Remove giblets from your hens and rinse them off. Pat them dry with a paper towel and place in a large baking dish (spray with non stick spray).
2. Rub hens with 1 teaspoon olive oil and season with salt and pepper. Place 1 lemon half and 1 sprig of rosemary in the cavity of each hen. Surround the hens with the peeled garlic cloves and put in the oven for 25 minutes.
3. Reduce your temperature to 350 degrees and mix the wine, chicken broth, and 2 tablespoons olive oil in a small bowl. Pull out the baking dish to pour the mixture over the hens then return to the oven for 25 more minutes. Baste or use a spoon to pour the liquid from the dish on to the hens every 10 minutes or so.
4. Remove the hens from the heat, letting all juices in the cavity drain. Put them on a separate plate with foil lightly covering it and pour juices and garlic from the dish into a pan. Boil about 6 minutes and spoon sauce and garlic on the hens.
The sauce is great on garlic mashed potatoes!
The original recipe before my tweaks can be found here: http://allrecipes.com/recipe/cornish-game-hens-with-garlic-and-rosemary/