Passover: Cornish Game Hens with Garlic and Rosemary

4 Cornish game henssalt and pepper to taste1 lemon, quartered4 sprigs fresh rosemary3 tablespoons olive oil24 cloves garlic1/3 cup white wine1/3 cup low-sodium chicken broth4 sprigs fresh rosemary, for garnishPreheat oven to 450 degrees F (230 degrees C). 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. 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. 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. Amount Per Serving  Calories: 814 | Total Fat: 57.5g | Cholesterol: 340mg Powered by ESHA Nutrient Database

Cornish Game Hens with Garlic and Rosemary

Servings Per Recipe: 4

Amount Per Serving

Calories: 814

Total Fat: 57.5gCholesterol: 340mgSodium: 1383mgTotal Carbs: 9.7g    Dietary Fiber: 1.8gProtein: 59.4g VIEW DETAILED NUTRITION
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