I served it along with Roasted Carrots from Voracious Vander and Cheesy Broccoli Orzo from Iowa Girl Eats.
This was enjoyable and super easy for a Cornish Game Hen first timer. Next time, I want to try rubbing the seasoning and oil underneath the skin, instead of over it - something I meant to do, but forgot!
|I feel I should note: I only ate half of this:)|
Modified from Original Recipe on Allrecipes.com
2 Cornish game hens
Salt and pepper to taste
1 Onion sliced into 4 or 5 pieces
2 sprigs fresh rosemary or 1 tsp. dried
2 tablespoons olive oil
12 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
Fresh rosemary, for garnish
- Preheat oven to 450 degrees F (230 degrees C).
- Rub hens with 1/2 - 1 Tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1/2 onion, 2 garlic cloves and 1 sprig rosemary in cavity of each hen, or sprinkled generously with dried rosemary. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Pour some chicken broth in the pan so the garlic doesn't burn. Roast in preheated oven for 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 1 1/2-2 Tablespoons of oil; pour over hens. Continue roasting about 30-45 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
- 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. (I didn't do this, but it sounds good)
Have you ever made cornish game hens before? Any special secrets or techniques you can share?