Cornish Game Hens

prep 15 min, cook 1 hour
× 4
Lovely little single-serving birds allow everyone at the table to get as much of whatever part of the bird they like most! This recipe turns out very daintily seasoned birds which will make you wish you'd prepared a few extras.

1

  • 4
    cornish game hens
  • 8 slices
    butter
  • 4 sprigs
    rosemary
  • 4 sprigs
    thyme
  • 8 cloves
    garlic
  • 1
    lemon (quartered)
Preheat the oven to 450°F. Pat the hens dry and use your index finger to loosen the skin on the top of the hen and slip a pat of butter under each side. Add a few leaves of rosemary and thyme. Put a quarter of a lemon inside the cavity along with a few cloves of garlic and a sprig of rosemary and thyme. Truss the legs and wings.

2

  • 2 tbsp
    olive oil
  • salt & pepper
Rub the hens all over with oil, and sprinkle with salt and pepper. Place the hens in a roasting pan rack lined with foil as far apart as possible. Roast for 25 min.

3

  • 1/2 cup
    dry white wine
  • 1/2 cup
    chicken broth
Pour the remaining juice into saucepan and boil until reduced to a thin sauce-like consistency. To serve, garnish with a wedge of lemon, a sprig of rosemary, and a drizzle of the sauce.

https://www.daringgourmet.com/roasted-cornish-game-hens-with-garlic-herb-and-lemon/
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