Cornish Hens with Garlic and Rosemary
I saw Cornish hens on sale at the grocery store the other day and grabbed them on a whim. I’ve never even had a Cornish hen before, but I thought I’d give it a shot. Hubby had been wanting to make them ever since I brought the little guys home. But then work got busy for him and I was left with two Cornish hens that needed to be cooked.
I decided to hit up the internet to search for a recipe. I found this one on allrecipes.com and decided to give it a whirl. It was very simple to throw together and the outcome was amazing. The hens were very moist and tender and had great flavor. My sauce never thickened up, but it was still amazing. With over 20 cloves of roasted garlic, how could it be anything but amazing.
We will definitely make this again. It would be great to serve for company or a dinner party because it looks so elegant and requires very little work.
One Year Ago: Homemade Oreos
Two Years Ago: Mini Chocolate Cupcakes with Raspberry and Caramel Filling
Cornish Hens with Garlic and Rosemary
Yield: 2
Ingredients:
2 Cornish game hens
salt and pepper to taste
1 lemon, quartered
2 sprigs fresh rosemary
1.5 Tbsp olive oil
24 cloves garlic
1/2 cup white wine
1 cup chicken broth - I used homemade
4 sprigs fresh rosemary, for garnish
Directions:
Preheat oven to 450.
Rub hens with 1/2 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 10 minutes.
In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting another 15 minutes.
Reduce oven temperature to 350. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear.
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. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
Recipe adapted from AllRecipes.com
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This is brilliant. What an informative post! I need to use my crockpot more often… poor thing is so ignored.
This is brilliant. What an informative post! I need to use my crockpot more often… poor thing is so ignored.
I love my crockpot. Most people think they should only be used in the winter, but I love using mine in the summertime because then your kitchen doesn’t get hot and you still have a hot meal ready when you get home from work!
I have been in love with Stephanie O’Dea’s crockpot blog for a few years now and cook from it all the time. It was so exciting to see that you were linking back to her in this post – it’s like the corners of my culinary universe have collided into deliciousness! I highly recommend Stephanie’s blog and book for those who are looking to utilize the crockpot more often.
I’ve always wanted to make a chicken stock like this. (I thought that chicken broth involved the chicken meat while the stock involves the carcass. I could be wrong since I just started cooking over a year ago.) Anyway, thanks for sharing this recipe!
I’m excited to try this recipe. I love homemade soup and love your idea omn how to freeze it!!