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Garlic Rosemary Roasted Cornish Hens
What You’ll Need
1/2 cup kosher white wine
1 cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon olive oil
4 (1-pound) Cornish game hens, thawed, if frozen
Salt for sprinkling
Black pepper for sprinkling
1 lemon, quartered
4 sprigs fresh rosemary
8 cloves garlic, slivered
What to Do
Preheat oven to 375 degrees F. Place a wire rack in a large roasting pan; set aside.
In a small bowl combine wine, chicken broth, and Dijon mustard; mix well. Set aside.
Drizzle olive oil evenly over hens and rub to coat completely. Sprinkle with salt and black pepper. Place 1 lemon wedge and 1 rosemary sprig in the cavity of each hen. Place hens on the rack in roasting pan and spread garlic around hens.
Pour half the wine mixture over the hens and roast 30 minutes. After 30 minutes, pour remaining wine mixture over the hens and roast an additional 30 to 35 additional minutes or until no pink remains and juices run clear.
Arrange hens on a platter and serve with pan drippings and sliced lemon and rosemary.
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