Cornish Game Hens with Garlic and Rosemary

Cornish Game Hens and Garlic with Rosemary

 "Crusty garlic bread and a nice light Chianti wine complement this meal very well."

 Ingredients
 Original recipe makes 4 servings 

•  4 Cornish game hens
•  salt and pepper to taste
•  1 lemon, quartered
•  4 sprigs fresh rosemary 
•  3 tablespoons olive oil 
•  24 cloves garlic 
•  1/3 cup white wine
•  1/3 cup low-sodium chicken broth

 4 sprigs fresh rosemary, for garnish
Directions 

1. Preheat oven to 450 degrees F (230 degrees C).
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 degrees F (175 degrees C). In a mixing 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 a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.