How to make it

  • Preheat oven to 450° F.
  • Pat hens dry with paper towels. Season cavities lightly with salt and pepper.
  • Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen.
  • Rub hens with 1 tablespoon olive oil.
  • Season outside of hens lightly with salt and pepper.
  • Arrange in heavy large roasting pan. Scatter garlic around hens.
  • Roast hens 25 minutes.
  • Reduce oven temperature to 350deg.F.
  • Pour wine, broth and remaining 2 tablespoons olive oil over hens.
  • Continue roasting until hens are golden brown and juices run clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25 minutes longer.
  • Transfer hens to platter, pouring any juices from cavity into roasting pan.
  • Tent hens with foil to keep warm.
  • Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to sauce consistency, about 6 minutes.
  • Cut hens in half lengthwise. Arrange on plates.
  • Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.
  • That's it! Enjoy

Reviews & Comments 3

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    " It was excellent "
    jencathen ate it and said...
    This has got to be yummy. I love garlic and a cornish hen is great to serve to company. I can't wait to try.
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    " It was excellent "
    bluewaterandsand ate it and said...
    I do like Cornish Hens and it has been a while since I cooked any so I am trying this recipe.
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    " It was excellent "
    robertg ate it and said...
    I have an old,well seasoned 20" cast iron skillet that would be just the thing for this recipe, if I used brandy instead of the wine. Wine tannins react to iron and gives an off taste, but I like the idea of using the same cooking pan.

    I've used the skillet to fry fish on the BBQ many times.

    Thanks for sharing....Bob
    Was this review helpful? Yes Flag

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