Garlic-Rosemary Cornish Hen |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I have served these hens for backyard cookouts as well as a formal dinner entrée. The garlic is mild and pleasant and combined with rosemary and lemon results in meat, tender and moist. Ingredients:
1 cornish game hen (20 to 24 ounces), split lengthwise |
1/2 medium lemon, cut into wedges |
2 fresh rosemary sprigs |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
10 garlic cloves |
2 tablespoons chicken broth |
1/4 cup white wine or additional chicken broth |
Directions:
1. Preheat oven to 450°. Place hens, breast side up, over lemon and rosemary in an ungreased 11x7-in. baking dish. Brush with oil and sprinkle with salt and pepper. Add garlic to pan. Bake, uncovered, 20 minutes. Reduce heat to 350°.
2. Pour broth and wine over hen and bake 10-15 minutes or until a thermometer inserted in thigh reads 180°, basting twice with pan juices. Remove hen to serving plates and keep warm.
3. Transfer pan juices to a saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until pan juices reach desired consistency. Strain juices and serve with hen. Yield: 2 servings.
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