One of the best perks of living in our new apartment in Boston is the proximity to Whole Foods, Whole Foods has everything! The other day I came across Cornish Game Hens or as they were labeled "Petit Poulets". I remembered my favorite uncle Jim cooking them as a little girl and thinking they were delicious! I found the below recipe on epicurious.com, and the hens turned out just the way I remembered. A great, very flavorful and unusual main course to serve at a dinner party! Enjoy!
adapted from epicurious.com
Ingredients:
- 2 1 1/4- to 1 1/2-pound Cornish game hens, giblets removed
- 1/2 lemon, cut into 4 wedges
- 2 large fresh rosemary sprigs
- 3 tablespoons olive oil
- 12 garlic cloves, peeled
- 1/3 cup dry white wine
- 1/3 cup canned low-salt chicken broth
- Additional rosemary sprigs (for garnish)
Serves 2
Method:
Step one: Preheat oven to 450°F.
Step two: 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 oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan. Scatter garlic around hens.
Step three: Roast hens 25 minutes. Reduce oven temperature to 350°F. Pour wine, broth and remaining 2 tablespoons oil over hens.
Step four: 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.
Step five: 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.
Step six: Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish with additional rosemary sprigs and serve.
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