Search thousands of recipes reviewed by home cooks like you.

Cornish Game Hens with Garlic and Rosemary

Cornish Game Hens with Garlic and Rosemary

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
MOONANDBACK

MOONANDBACK

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 814 kcal
  • 41%
  • Fat:
  • 57.5 g
  • 88%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 59.4 g
  • 119%
  • Cholesterol:
  • 340 mg
  • 113%
  • Sodium:
  • 1383 mg
  • 55%

Based on a 2,000 calorie diet

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

laurabora
515

laurabora

10/15/2004

Oh my goodness!! We had this for dinner last night, whith a roaster chicken instead of hens. This was unbelievable! I put some minced garlic in the cavity along with the lemons and rosemary. I put a mixture of 1/4c, butter, 1/2 tsp. minced garlic, juice from 1 quarter of the lemon and some dried crushed rosemary(I mashed this all together) and put in under the breast skin. It mad the breast meat super flavorful and tender. I used minced garlic instead of cloves, and it burnt during the roasting part(425) so if you ar doing the minced garlic, you might want to add part of the wine and broth mixture so that it wont burn. The gravy was delicious, I did however add a little cornstarch to thicken it up. Served this with Gourmet Sweet Potato Cassarole(on this site), Basic Yankee Bread Stuffing(on this site), Mashed Potatoes, Green beans, Mushrooms and Cranberries. I also did as someone suggested to put mushrooms into the juices the last 20 minutes of cooking. What a meal!

Jean in Bethlehem
435

Jean in Bethlehem

10/17/2007

We loved the hens! I halved the recipe and roasted just 2. I used a roaster pan without the lid and found the time specified in the recipe was just right. Like others suggested, I added chicken broth to the garlic in the pan so the garlic wouldn't burn and that worked well. I also doubled the gravy as others suggested and that was a good idea. Great recipe - it's a keeper!

SHANNON GREEN
354

SHANNON GREEN

12/30/2003

This is the best cornish game hen recipe I have ever found. It is absolutley wonderful. Since there are only two in my house, I made two games hens, but left the wine and broth the same (basically the sauce I kept the same) and it turned out perfectly. If I used four hens, I would double the sauce because when I boiled the sauce down it was perfect for two hens. ABSOLUTLEY WONDERFUL. Thank you for a new favorite, and very moist, game hen recipe...Shannon

Similar recipes